Table 5.

Effect of low-protein diet on fatty acid profile of longissimus dorsi muscle in growing and finishing pig

Item	Growing pig, dietary treatmenta				Finishing pig, dietary treatment				P value
	NP	LP	VLP	SEM	NP	LP	VLP	SEM	Growing	Finishing
Fatty acid composition, %
C12:0	0.084	0.088	0.095	0.004	0.093	0.087	0.093	0.004	0.182	0.527
C14:0	1.26b	1.30b	1.41a	0.03	1.43	1.40	1.42	0.03	0.024	0.853
C14:1	0.032b	0.042ab	0.046a	0.004	0.037b	0.042ab	0.064a	0.007	0.091	0.082
C15:0	0.056b	0.066ab	0.075a	0.004	0.052	0.048	0.061	0.008	0.024	0.523
C16:0	24.21b	24.77ab	25.48a	0.38	25.12	24.77	25.04	0.31	0.087	0.753
C16:1	2.57	2.94	3.08	0.21	3.31	3.49	3.56	0.14	0.241	0.493
C17:0	0.29	0.30	0.27	0.02	0.24	0.24	0.22	0.02	0.593	0.782
C17:1	0.19	0.16	0.19	0.03	0.06b	0.08ab	0.12a	0.01	0.784	0.034
C18:0	12.47	12.56	13.03	0.47	12.65	12.14	12.09	0.37	0.682	0.584
C18:1	40.76b	41.71ab	42.70a	0.55	44.07b	46.17a	46.27a	0.40	0.076	0.037
C18:2	13.00	12.60	11.76	0.46	10.62a	8.56b	8.92b	0.35	0.193	0.014
C18:3	0.77a	0.74ab	0.67b	0.04	0.53	0.47	0.43	0.04	0.083	0.314
C20:0	0.08b	0.16b	0.27a	0.03	0.13	0.14	0.15	0.04	<0.01	0.983
C20:1	0.61b	0.67ab	0.74a	0.03	0.78	0.79	0.83	0.04	0.042	0.771
C20:2	0.57a	0.54a	0.44b	0.01	0.41	0.40	0.38	0.02	<0.01	0.572
C20:3	0.36a	0.29ab	0.27b	0.02	0.22	0.24	0.20	0.01	0.066	0.360
C20:4	1.15a	0.85b	0.77b	0.08	0.77	0.79	0.71	0.07	0.020	0.744
C21:0	0.021b	0.022b	0.034a	0.003	0.021	0.029	0.027	0.003	0.013	0.312
C22:0	0.048b	0.053b	0.078a	0.007	0.039	0.039	0.039	0.003	0.009	0.993
C22:2	0.029	0.027	0.021	0.003	0.026	0.027	0.023	0.003	0.203	0.669
C22:6	0.057	0.067	0.053	0.008	0.025	0.033	0.027	0.004	0.414	0.518
C24:1	0.023	0.032	0.036	0.006	0.022	0.022	0.028	0.003	0.567	0.422
Partial sums of fatty acid, %
SFA	38.52	39.32	40.74	0.75	39.77	38.89	39.14	0.63	0.140	0.646
MUFA	44.18b	45.55ab	46.80a	0.60	48.27b	50.60a	50.87a	0.50	0.034	0.028
PUFA	15.92a	15.13ab	13.99b	0.54	12.61a	10.52b	10.69b	0.43	0.071	0.023
PUFA/SFA	0.41a	0.39ab	0.35b	0.02	0.32	0.27	0.27	0.01	0.043	0.104

^a,bWithin a row, values with different superscript letters differ (P < 0.05).

^aDietary treatment: NP = normal protein; LP = low protein; VLP = very low protein.