Table 3. Effect of feeding persimmon peel on fatty acid composition of egg yolk

Fatty acids	Control	2%	5%	P-value
C14:0	0.31±0.03	0.32±0.01	0.33±0.01	0.904
C16:0	24.91±0.54	25.65±0.35	24.77±0.37	0.361
C16:1(n-7)	3.50±0.14	3.73±0.16	3.64±0.07	0.489
C18:0	9.07±0.05	8.82±0.14	8.98±0.09	0.287
C18:1(n-9)	48.02±0.18	47.23±0.54	49.02±0.41	0.055
C18:2(n-6)	11.65±0.68	11.65±1.04	10.65±0.15	0.564
C18:3(n-6)	0.09±0.01	0.1±0.00	0.1±0.01	0.470
C18:3(n-3)	0.19±0.00a	0.22±0.01b	0.22±0.00b	0.001
C20:1(n-9)	0.35±0.02	0.35±0.02	0.35±0.02	0.961
C20:4(n-6)	1.91±0.11	1.93±0.03	1.94±0.02	0.946
Total	100	100	100
SFA	34.3±0.53	34.79±0.49	34.08±0.42	0.590
USFA	65.7±0.53	65.21±0.49	65.92±0.42	0.590
MUFA	51.87±0.18	51.32±0.68	53.01±0.36	0.096
PUFA	13.83±0.60	13.89±1.02	12.91±0.12	0.557

Mean±SEM (n=3).
Means with different superscripts are significantly different (P<0.05).
SAF, saturated fatty acid; USFA, unsaturated fatty acid; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid.
Control, basal diet group; 2%, 2% persimmon peel diet group; 5%, 5% persimmon peel diet group.