Table 2. The fatty acid composition of hamburger steak made with venison
(unit: %)

Fatty acid		Hamburger steak
Fatty acid		HPP¹⁾	HPV²⁾	HVV³⁾
SFA⁴⁾	C12:0	0.22±0.00^a	0.16±0.00^b	0.16±0.01^b
	C14:0	1.98±0.00^c	2.72±0.00^b	3.35±0.00^a
	C16:0	24.12±0.01^c	25.55±0.00^b	26.77±0.01^a
	C18:0	9.18±0.01^c	16.41±0.01^b	17.11±0.01^a
	C20:0	0.18±0.01	0.18±0.01	0.18±0.01
	Subtotal	35.68±0.01^c	45.02±0.01^b	47.57±0.01^a
MUFA⁵⁾	C14:1	0.02±0.00^c	0.82±0.01^b	1.99±0.00^a
	C16:1	3.12±0.00^c	5.57±0.00^b	7.21±0.00^a
	C18:1	43.12±0.01^a	33.99±0.01^b	29.11±0.01^c
	C20:1	1.12±0.00^a	0.33±0.00^b	0.31±0.00^c
	Subtotal	47.38±0.01^a	40.71±0.01^b	38.62±0.01^c
PUFA⁶⁾	C18:2	11.65±0.01^a	9.74±0.01^b	9.54±0.01^c
	C18:3	0.66±0.00^a	0.47±0.00^b	0.40±0.00^b
	C20:2	0.45±0.00^a	0.11±0.00^b	0.11±0.00^b
	Subtotal	12.76±0.01^a	10.32±0.01^b	10.05±0.01^c
Total		95.82±0.01^c	96.05±0.01^b	96.24±0.01^a

HPP, hamburger steaks made with pork.
HPV, hamburger steaks made with pork and venison (50:50).
HVV, hamburger steaks made with venison.
SFA, saturated fatty acid.
MUFA, mono unsaturated fatty acid.
PUFA,poly unsaturated fatty acid.