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. 2021 Oct 6;12:748801. doi: 10.3389/fphys.2021.748801

FIGURE 2.

FIGURE 2

Cold exposure changed the composition and proportions of fatty acids. Fatty acid composition analyses of LDM isolated from pigs maintained at room temperature (RT, 22–25°C) or in cold (5–7°C) for 14 h. (A–C) The concentration of individual fatty acids in LDM from COLD and RT pigs. Fatty acids are divided into major (A), middle (B) and minor (C) species based on abundance. Fatty acids are sorted by a degree of saturation. (D,E) The contents (D) and percentages (E) of total SFAs, MUFAs and PUFAs in LDM from COLD and RT pigs. SFAs, saturated fatty acids; MUFAs, monounsaturated fatty acids; PUFAs, polyunsaturated fatty acids containing two or three to six double bonds. (F,G) The ratio of MUFAs: PUFAs (F) and n6-fatty acids: n3-fatty acids (n6: n3) (G) in LDM from COLD and RT pigs. (H,I) The contents of total n3-fatty acids (H) and total individual fatty acids (I). n = 5. Error bars represent S.E.M. *P < 0.05, **P < 0.01, ***P < 0.001, two-tailed Student’s t-test.