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Table 10 Component loading matrix after Varimax rotation determined for intramuscular lipids fatty acids composition in traditional and halal ewe meat

From: At slaughtering and post mortem characteristics on Traditional market ewes and Halal market ewes in Tuscany

  Factor 1 Factor 2 Factor 3 Factor 4 Factor 5 Factor 6
C14:0   0.90     
C14:1   0.95     
C15:0 0.43   0.66    −0.003
C16:0 −0.53 0.52 −0.57    
C16:1     −0.83   
C16:1-n7   0.91     
ai-C17:0 −0.58   0.75    
C17:0    0.89    
C17:1 0.67   0.43    0.36
C18:0   −0.68   0.43 0.45  
C18:1-n9 −0.70    −0.55   0.09
C18:1-n7    0.49 0.56 0.34  
C18:2-n6 0.91      
C18:3-n4    0.65 0.49   
C18:3-n3 0.45    0.74   
C20:0     0.33 0.57 0.46
C20:1-n9   −0.42   0.56   
C20:1-n7 0.52     0.38  
C20:2-n6 0.71     0.56  
C20:3-n6 0.94      
C20:4-n6 0.97      
C20:4-n3 0.76    0.52   
C20:5-n3 0.81    0.49   
C22:1-n11       0.94
C22:1-n9 0.54     0.57  
C22:4-n6 0.85      
C22:5-n3 0.92      
C22:6-n3 0.85      
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Journal of Animal Science and Technology

ISSN: 2055-0391