Table 3.
Relative percentage (%) of fatty acids in pork longissimus dorsi muscle as affected by quality grade
| Items | QG1+ | QG1 | QG2 |
|---|---|---|---|
| C14:0 | 1.32±0.64 | 1.55±0.12 | 1.72±0.21 |
| C16:0 | 24.69±4.37 | 25.95±0.69 | 27.74±1.97 |
| C16:1n7 | 2.97±0.28 | 2.98±0.26 | 1.97±0.48 |
| C18:0 | 11.27±2.35 | 11.23±0.33 | 13.79±2.03 |
| C18:1n9 | 38.67±0.45 | 35.66±3.79 | 39.56±0.96 |
| C18:1n7 | 0.17±0.10 | 0.19±0.03 | 0.24±0.04 |
| C18:2n6 | 19.03±8.99 | 17.36±2.99 | 12.05±0.99 |
| C18:3n6 | 0.16±0.11 | 0.12±0.03 | 0.08±0.00 |
| C18:3n3 | 0.39±0.07 | 0.39±0.04 | 0.45±0.06 |
| C20:1n9 | 0.64±0.27 | 0.59±0.18 | 0.84±0.23 |
| C20:4n6 | 4.10±2.93 | 3.42±1.19 | 1.28±0.21 |
| C20:5n3 | 0.08±0.05 | 0.09±0.04 | 0.04±0.00 |
| C22:4n6 | 0.44±0.30 | 0.39±0.26 | 0.22±0.02 |
| C22:6n3 | 0.05±0.04 | 0.07±0.00 | 0.03±0.00 |
| SFA | 37.28±7.36 | 38.74±1.14 | 43.25±4.08 |
| UFA | 62.72±7.36a | 61.26±1.14ab | 56.75±4.06b |
| MUFA | 38.46±5.11 | 39.42±3.33 | 42.61±4.79 |
| PUFA | 24.26±12.48a | 21.83±4.46ab | 14.14±1.25b |
| n3 | 0.53±0.15 | 0.55±0.00 | 0.52±0.06 |
| n6 | 23.74±12.32 | 21.28±4.47 | 13.62±1.18 |
| n6/n3 | 44.79±11.34a | 38.60±8.28ab | 26.19±1.75b |
| MUFA/SFA | 1.29±0.55 | 1.01±0.06 | 0.98±0.18 |
| PUFA/SFA | 0.65±0.01b | 0.56±0.01ab | 0.32±0.03a |
QG1+, quality grade 1+; QG1, quality grade 1; QG2, quality grade 2; SFA, saturated fatty acids; UFA, unsaturated fatty acids; MUFA, mono unsaturated fatty acids; PUFA, poly unsaturated fatty acids.
a,b
Means within a same row with different letters differ significantly at (p<0.05).