. 2013 Nov 20;4(1):46. doi: 10.1186/2049-1891-4-46

Table 2.

Fatty acid methyl esters profile of the raw and cooked injected pork loins between Control brine (CON), Sunflower (SF) and DHA treatments

FAME	Raw			Cooked				P value
mg/g wet tissue	CON	SF	DHA	CON	SF	DHA	*SEM*	Treatment	Cooking
C14:0	0.62^a	1.24^b	1.27^b	0.55^a	1.44^c	1.68^c	0.130	0.005	0.004
C16:0	10.90^a	22.28^c	18.08^b	10.54^a	26.65^c	24.64^c	1.524	0.001	0.001
C16:1cis9	1.16^a	2.12^b	1.93^b	1.11^a	2.60^c	2.70^c	0.164	0.002	0.002
C18:0	5.68^a	12.26^c	8.87^b	5.74^a	14.78^d	12.09^c	0.833	0.001	0.001
C18:1cis9	15.96^a	32.87^c	24.59^b	15.29^a	40.42^c	33.79^c	2.002	0.001	0.001
C18:1cis11	2.42^a	5.28^b	3.92^a	2.13 ^a	5.61^b	4.95^b	0.335	0.001	0.177
C18:2n-6	3.05^a	5.47^b	4.26^b	3.05^a	6.64^c	5.14^b	0.414	0.006	0.001
C18:3n-3	0.40^a	0.77^b	0.69^b	0.32^a	0.87^b	0.76^b	0.089	0.022	0.296
C18:3n-6	0.09^a	0.23^b	0.16^b	0.09^a	0.28^b	0.20^b	0.021	0.003	0.005
C20:1cis11	0.41^a	0.96^b	0.62^b	0.37^a	1.16^c	0.83^b	0.075	0.002	0.004
C20:2n-6	0.08^a	0.16^c	0.12^b	0.07^a	0.21^d	0.15^c	0.016	0.007	0.023
C20:3n-6	0.06	0.08	0.07	0.05	0.10	0.10	0.009	0.018	0.258
C20:3n-3	0.03	0.06	0.05	0.03	0.07	0.06	0.008	0.062	0.102
C20:4n-6	0.28^a	0.34^b	0.31^b	0.33^b	0.45^c	0.37^b	0.022	0.057	0.001
C20:5n-3	0.04	0.04	0.07	0.06	0.07	0.08	0.005	0.016	0.002
C22:0	0.01	0.03	0.02	0.01	0.02	0.02	0.003	0.009	0.073
C22:5n-6	0.00^a	0.00^a	0.44^b	0.01^a	0.00^a	0.54^b	0.025	0.001	0.108
C22:5n-3	0.10	0.15	0.13	0.12	0.21	0.18	0.016	0.037	0.002
C22:6n-3	0.02^a	0.04^a	1.16^b	0.03^a	0.05^a	1.46^b	0.068	0.000	0.075
SFA¹	17.30^a	36.05^c	28.41^b	16.93^a	43.17^c	38.63^c	2.510	0.001	0.001
MUFA²	19.95^a	41.23^c	31.06^c	18.90^a	49.78^c	42.28^c	2.576	0.001	0.001
PUFA³	4.07^a	7.10^b	7.30^b	4.06^a	8.67^c	8.83^c	0.673	0.004	0.000
Total FAME	41.32^a	84.38^c	66.76^b	39.88^a	101.62^c	89.73^c	1.920	0.002	0.001
Iodine Index⁴	27.15^a	53.09^b	46.65^b	26.32^a	64.48^c	60.95^c	3.184	0.001	0.001

^abcd Means within rows with unique superscript, differ significantly (P > 0.05). SEM; standard error of means, within row.

¹SFA; saturated fatty acids, with no double bonds.

²MUFA; monounsaturated fatty acids, with one double bond.

³PUFA; polyunsaturated fatty acids, with two or more double bonds.

⁴Estimated iodine index calculated by the% of fatty acid with the sample multiplied by the iodine value of the fatty acid.