. 2017 Feb 28;37(1):18–28. doi: 10.5851/kosfa.2017.37.1.18

Table 5. Mean values of Σn6 PUFA, Σn3 PUFA, Σn6/Σn3 and Σn3/Σn6 determined in the phospholipid fraction in raw meat, after curing, after 2^nd drying and in the pastırma (%).

Total n3 or n6 fatty acids	Raw Material	End of curing	End of second drying	Pastırma	p
∑n6 PUFA	32.17±1.59	30.26±0.92	30.36±1.14	31.76±0.54	NS
∑n6 PUFA	7.24±0.47	7.05±0.47	7.02±0.45	7.22±0.25	NS
∑n6/∑n3	4.45±0.17	4.31±0.28	4.33±0.20	4.40±0.10	NS
∑n3/∑n6	0.22±0.01	0.23±0.02	0.23±0.01	0.23±0.01	NS

±: Standard deviation, NS: Not significant (p>0.05).

Table 5. Mean values of Σn6 PUFA, Σn3 PUFA, Σn6/Σn3 and Σn3/Σn6 determined in the phospholipid fraction in raw meat, after curing, after 2nd drying and in the pastırma (%).