Table 4.

Fatty acid composition (% of all fatty acids analyzed) of the lipids in raw loin chops and smoked bacon

Diet type	Corn	White rice	Purple rice	SEM	p-value
Raw loin chops
16:0	32.7a	28.7b	30.8a	1.22	0.001
18:0	5.08b	7.63a	4.69b	1.805	0.040
16:1	0.51b	1.03a	1.04a	0.010	0.001
18:1	43.1a	36.4b	38.9b	3.70	0.001
18:2n-6	11.7c	13.9b	14.7a	0.37	0.001
18:3n-3	0.37	0.43	0.38	0.003	0.15
20:5n-3	0.20b	0.59ab	0.78a	0.069	0.047
22:6n-3	0.35b	1.89a	0.90ab	0.376	0.026
n-3	1.22c	1.44b	1.99a	0.073	0.001
n-6:n-3 ratio, x:1	12.1a	12.0a	8.6b	0.043	0.001
Saturated	38.7	39.4	37.6	1.55	0.36
Monounsaturated	46.0a	39.7b	42.3b	4.50	0.006
Polyunsaturated	15.2b	20.9a	20.1a	2.13	0.001
Smoked bacon1
16:0	26.8a	22.0b	22.4b	3.25	0.043
18:0	13.8	15.7	15.7	7.90	0.78
16:1	2.75	3.09	2.17	28.2	0.78
18:1	35.0	39.1	38.5	7.87	0.37
18:2n-6	12.4	10.8	11.0	2.14	0.56
18:3n-3	2.12	1.89	2.25	0.114	0.63
20:5n-3	0.51	0.56	0.51	0.006	0.80
n-3	2.51	2.25	2.77	0.161	0.44
n-6:n-3 ratio, x:1	5.1	4.9	4.3	0.039	0.71
Saturated	43.4	40.6	41.3	8.13	0.65
Monounsaturated	39.3	43.6	42.6	8.22	0.37
Polyunsaturated	17.3	15.8	16.1	2.55	0.67

SEM, standard error of the mean (n = 10, number of replicates).

¹No 22:6n-3 detected.

^a–cWithin row, means without a common superscript differ (p>0.05).