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Analysis of fatty acid composition and characteristics in the longissimus dorsi muscle. (A) The content of the top 6 fatty acids. (B) A composition of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) in longissimus dorsi muscle. (C) Changes in SFA, MUFA and PUFA contents. (D) The ratio of n6:n3 of longissimus dorsi muscle.
