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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