Table 3.

Combinations of fatty acids identified by product-ion analysis of the most common lipid molecular species in pork loins arranged roughly from most to least abundant.

Apparent Lipid molecular species (total acyl carbons: total double bonds)	Fatty acid combinations identified	Relative Abundance (%)
PC 34:2
	16:0/18:2	98.35
	16:1/18:1	1.30
PC 36:4
	16:0/20:4	50.76
	18:2/18:2	36.38
PE 36:2
	18:0/18:2	89.83
	18:1/18:1	3.38
PE 38:4
	18:0/20:4	84.91
PI 36:2
	18:0/18:2	74.42
	18:1/18:1	16.32
PI 38:3
	18:0/20:3	70.66
PI 38:4
	18:0/20:4	92.97
PS 36:1
	18:0/18:1	52.38
PS 36:2
	18:0/18:2	91.93

PC = phosphatidylcholine; PE = phosphatidylethanolamine; PI = phosphatidylinositol; PS = phosphatidylserine