Table 1.

Effect of fatty acids on the viability of primary porcine myotubes

Fatty acid concentration (μM)	Fold change in viability
	PA	PAM
Control (0)	1a ± 0.023	1a ± 0.036
1	1.01a ± 0.030
10	0.97a ± 0.022	0.95a ± 0.031
20	0.81b ± 0.036
50	0.74bc ± 0.042	0.85b ± 0.032
100	0.70c ± 0.046	0.82b ± 0.035
200		0.74c ± 0.029
300		0.61d ± 0.051
500	0.64c ± 0.025	0.54d ± 0.030

Differentiated porcine myotubes were incubated with different concentrations of fatty acids (PA or PAM) for 24 h, and then treated with WST-1 reagent as mentioned in the methods. Control samples contained experimental media without fatty acids. Data are expressed as LSmean values from five-eight replicate wells, carried out in three separate experiments with cells isolated from a different pig each time. LSmeans with different letters (a-d) within each row denote significantly different responses related to fatty acid treatments; (P < 0.05).