Table 3.

Relative percentage (%) of fatty acids in pork longissimus thoracis et lumborum muscle from cull sows and finishing pigs

Items	Finishing pork	Sow pork	p-values
C14:0	1.55±0.101)	1.15±0.15	0.0868
C16:0	26.75±1.25a	21.27±0.76b	0.0198
C16:1n7	2.25±0.24	1.85±0.20	0.2758
C18:0	11.17±0.56	4.14±3.05	0.0856
C18:1n9	43.06±3.11	36.08±1.36	0.1084
C18:1n7	0.18±0.02	0.13±0.00	0.0732
C18:2n6	12.31±1.19b	25.47±3.48a	0.0231
C18:3n6	0.08±0.01	0.10±0.02	0.4100
C18:3n3	0.39±0.05b	0.46±0.08a	0.0269
C20:1n9	0.54±0.07	0.66±0.13	0.4321
C20:4n6	1.41±0.42b	7.87±1.76a	0.0233
C20:5n3	0.04±0.01	0.09±0.01	0.0501
C22:4n6	0.16±0.02b	0.79±0.12a	0.0073
C22:6n3	0.05±0.01	0.03±0.00	0.3377
SFA	39.47±1.86a	26.56±3.92b	0.0409
UFA	60.53±1.86b	73.44±3.92a	0.0409
MUFA	46.02±2.94	38.72±1.38	0.0876
PUFA	14.51±1.55b	34.72±5.28a	0.0213
n-3	0.55±0.08	0.49±0.08	0.5898
n-6	13.96±1.52b	34.23±5.24a	0.0206
n-6/n-3	25.98±3.28b	71.99±13.03a	0.0267
MUFA/SFA	1.18±0.13	1.50±0.15	0.1788
PUFA/SFA	0.37±0.04b	1.41±0.36a	0.0438

SFA, saturated fatty acids; UFA, unsaturated fatty acids; MUFA, mono unsaturated fatty acids; PUFA, poly unsaturated fatty acids.

¹⁾Means±standard errors.

^a,bMeans within a same row with different letters are significantly different.