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Significant increases of the main saturated FAs, palmitic (C16:0) and stearic (C18:0) acid, were observed while PUFA fatty acids such as arachidonic (20:4, AA), andrenic (22:4), eicosapentaenoic acid (20:5, EPA), docasapentaenoic acid (22:5, DPA), and doxosahexaenoic acid (22:6, DHA) were decreased

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doi: 10.3389/fimmu.2020.01007 Received 21 February 2020 Accepted 28 April 2020 Published 28 May 2020 Volume 11 - 2020 Edited by Laxmi Yeruva, University of Arkansas for Medical Sciences, United States Reviewed by Barbara Wrblewska, Institute of Animal Reproduction and Food Research (PAN), Poland

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