Table 5.

Effects of dietary unsaturated to saturated fatty acids ratios on fatty acid composition of the LT (% total fatty acids)

Items	UFA to SFA ratio			SEM (n = 5)	p-value
	1:1	2:1	3:1		Linear	Quadratic
C10:0	0.03	0.03	0.03	0.003	0.506	0.540
C14:0	0.80	0.87	0.87	0.032	0.047	0.097
C16:0	23.66	23.40	23.16	0.133	0.198	0.440
C17:0	0.05	0.05	0.04	0.006	0.145	0.189
C18:0	18.94	18.60	18.65	0.242	0.263	0.433
C18:1n-9	37.37	35.72	28.63	0.454	<0.001	0.070
C18:2n-6	11.59	13.59	20.68	0.372	<0.001	0.052
C18:3n-3	5.40	5.40	5.60	0.114	0.167	0.226
C20:0	0.03	0.01	0.02	0.004	0.112	0.063
C20:4n-6	2.13	2.32	2.31	0.053	0.014	0.173
MUFA	37.37	35.72	28.63	0.454	<0.001	0.070
PUFA	19.12	21.31	28.59	0.412	<0.001	0.081
UFA	56.49	57.03	57.23	0.647	0.595	0.851
SFA	43.51	42.97	42.77	0.263	0.115	0.302
UFA:SFA	1.30	1.33	1.34	0.016	0.156	0.376

LT, M. longissimus thoracis; UFA, unsaturated fatty acids; SFA, saturated fatty acids; SEM, standard error of the mean; MUFA, monounsaturated fatty acid (the sum C18:1n-9); PUFA, polyunsaturated fatty acid (the sum of C18:2n-6, C18:3n-3, C20:4n-6); UFA, unsaturated fatty acid (the sum of MUFA, PUFA); SFA, saturated fatty acid (the sum of C10:0, C14:0, C16:0, C17:0, C18:0, C20:0).