. 2019 Dec 10;57(5):1628–1635. doi: 10.1007/s13197-019-04195-6

Table 3.

Effect of NaCl replacement by other chloride salts on free fatty acids content of dry-cured foal “cecina” at the end of processing

	Batch I	Batch II	Batch III	SEM	Sig.
Fatty acids (g/100 g of fat)
C12:0	0.02	0.02	0.02	0.001	ns
C14:0	0.19^a	0.19^a	0.24^b	0.009	*
C15:0	0.05	0.05	0.05	0.001	ns
C16:0	5.34	5.39	5.58	0.185	ns
C16:1n-7	0.34^a	0.43^ab	0.51^b	0.023	**
C17:0	0.10	0.10	0.09	0.003	ns
C17:1n-7	0.05	0.05	0.06	0.002	ns
C18:0	2.62	2.64	2.47	0.080	ns
C18:1n-9	3.25	3.47	3.71	0.142	ns
C18:1n-7	0.33	0.36	0.33	0.010	ns
C18:2n-6	5.34	5.11	4.67	0.177	ns
C20:1n-9	0.06	0.06	0.06	0.002	ns
C18:3n-3	1.56	1.38	1.66	0.055	ns
C20:2n-6	0.09	0.09	0.08	0.003	ns
C20:3n-6	0.24	0.23	0.20	0.008	ns
C20:3n-3	0.14	0.14	0.12	0.005	ns
C20:4n-6	0.74^b	0.66^ab	0.62^a	0.024	*
C22:2n-6	0.03	0.03	0.03	0.001	ns
C20:5n-3	0.19^b	0.14^a	0.15^a	0.007	**
C22:5n-3	0.45^b	0.44^b	0.35^a	0.018	*
C22:6n-3	0.17	0.15	0.14	0.006	ns
SFA	8.38	8.47	8.52	0.269	ns
MUFA	4.15	4.47	4.81	0.186	ns
PUFA	9.01	8.57	8.10	0.288	ns
n-3	2.51	2.36	2.43	0.081	ns
n-6	6.49	6.21	5.67	0.216	ns
Total free fatty acids	21.54	20.89	21.97	0.617	ns

Batch I: control, 100% NaCl; Batch II: 50% NaCl and 50% KCl; Batch III: 45% NaCl, 25% KCl, 20% CaCl₂ and 10% MgCl₂

SFA saturated fatty acids; MUFA monounsaturated fatty acids; PUFA polyunsaturated fatty acids; Sig. significance; ns not significant

*P < 0.05; **P < 0.01

^a⁻^cMean values in the same row (corresponding to the same parameter) not followed by a common number differ significantly (P < 0.05)