## 3 Results
### Fatty Acid Profile and Enzymatic Activity  
The results of the fatty acids profile of the meat (% FAME) are presented in Table 8. There was no difference among all treatments for the proportion of the main hypercholesterolemia fatty acids C12:0, C14:0, and C16:0 (\(p\) > 0.05), which contributed to the lack of effect on the atherogenicity and thrombogenicity indices (\(p\) > 0.05). The proportion of the branched-chain fatty acids iso-C13:0, anteiso-C13:0, iso-C14:0, iso-C15:0, anteiso-C15:0, iso-C16:0, and iso-C17:0 did not differ among all treatments (\(p\) > 0.05). Supplementation with macadamia oil (MO and MOVE) increased the proportion of C18:0 and C18:3 n3 in the meat (\(p\) < 0.05). On the other hand, there was a decrease in the proportion of C18:2 n6 and CLA (\(p\) < 0.05) when macadamia oil (MO and MOVE) was added in the diet. The ratio of C20:5 n3 (EPA), C22:5 n3 (DPA), and C22:6 n3 (DHA) did not differ among all treatments (\(p\) > 0.05). The sum of saturated, monounsaturated, and polyunsaturated fatty acids, as well as the n6:n3 ratio, did not differ among all treatments (\(p\) > 0.05). The indices associated with the enzymatic activity of enzymes desaturase and elongase (\(\Delta\)9-14, \(\Delta\)9-16, \(\Delta\)9-18, \(\Delta\)9-overall, and elongase; Table 8) were not modified with the use of macadamia oil (MO) and the inclusion of vitamin E (MOVE) in the supplement of grazing lambs.  
\begin{table}
\begin{tabular}{l c c c c c} \hline \hline \multirow{2}{*}{**Fatty Acid**} & \multicolumn{4}{c}{**Experimental Diets**} & \multirow{2}{*}{**SEM**} & \multirow{2}{*}{**\(p\)-Value 1**} \\ \cline{2-2} \cline{4-6}  & **Control** & & & & \\ \hline \multicolumn{6}{l}{Saturated fatty acids} \\ C10:0 & 0.15 & 0.11 & 0.13 & 0.01 & 0.2075 \\ C12:0 & 0.22 & 0.21 & 0.21 & 0.03 & 0.9708 \\ C14:0 & 2.69 & 2.12 & 2.46 & 0.25 & 0.2626 \\ C16:0 & 20.57 & 21.30 & 21.75 & 0.64 & 0.4329 \\ C17:0 & 1.13 & 1.06 & 0.98 & 0.05 & 0.1902 \\ C18:0 & 16.22 b & 18.98 a & 17.45 ab & 0.68 & 0.0268 \\ Branched chain fatty acids & & & & & \\ C13:0 iso & 0.0033 & 0.0034 & 0.0033 & 0.0007 & 0.9962 \\ C13:0 anteiso & 0.0029 & 0.0032 & 0.0026 & 0.0004 & 0.6233 \\ C14:0 iso & 0.043 & 0.037 & 0.046 & 0.006 & 0.5678 \\ C15:0 iso & 0.18 & 0.15 & 0.16 & 0.02 & 0.4245 \\ C15:0 anteiso & 0.23 & 0.22 & 0.23 & 0.02 & 0.9797 \\ C16:0 iso & 0.15 & 0.14 & 0.13 & 0.01 & 0.3629 \\ C17:0 iso & 0.45 & 0.40 & 0.42 & 0.03 & 0.2000 \\ Monounsaturated fatty acids & & & & & \\ c9 C16:1 & 1.95 b & 1.90 b & 2.28 a & 0.10 & 0.0433 \\ c9 C18:1 & 34.92 & 35.51 & 34.50 & 0.96 & 0.7676 \\ c11 C18:1 & 1.61 & 1.75 & 1.62 & 0.06 & 0.2625 \\ t11 C18:1 & 3.58 & 4.20 & 3.66 & 0.23 & 0.1420 \\ Polyunsaturated fatty acids & & & & & \\ C18:2 n6 & 7.65 a & 5.27 b & 5.75 b & 0.70 & 0.0493 \\ C18:3 n3 & 0.11 b & 0.17 a & 0.15 a & 0.005 & \textless{}0.0001 \\ C20:4 n6 & 3.50 & 2.99 & 2.55 & 0.42 & 0.3087 \\ C20:5 n3 (EPA) & 0.35 & 0.27 & 0.31 & 0.04 & 0.5021 \\ C22:5 n3 (DPA) & 0.66 & 0.53 & 0.54 & 0.10 & 0.5844 \\ C22:6 n3 (DHA) & 0.22 & 0.18 & 0.15 & 0.02 & 0.0701 \\ c911 C18:2 (CLA) & 0.82 a & 0.66 b & 0.76 ab & 0.04 & 0.0354 \\ \hline \hline \end{tabular}
\end{table}
Table 8: Effect of macadamia oil and vitamin E supplementation on fatty acid composition (% of total fatty acid methyl esters) of the _Longissimus lunchorum_ muscle of grazing lambs.