Digestion coefficients for fatty acids (FA) were developed using 31 studies (142 treatment means) that reported total tract digestion of FA, diet composition, and intake.Dietary sources of fat were grouped into 11 categories.Digestible FA intake was then regressed on FA intake by category.The mixed model included the random effect of study and studies were weighted according to the inverse of their variances (SE).Digestibility of Ca-salts of palm FA was the