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. 2021 Nov 4;8:744630. doi: 10.3389/fvets.2021.744630

Table 8.

Effects of fermented complete feed on meat fatty acid content in longissimus dorsi muscle of finishing pigs (g/kg).

Fatty-acids CN FCF P -value
C10:0 0.020 ± 0.001 0.019 ± 0.001 0.587
C11:0 0.001 ± 0.000 0.001 ± 0.000 0.894
C12:0 0.018 ± 0.002 0.017 ± 0.002 0.482
C14:0 0.293 ± 0.021 0.264 ± 0.028 0.368
C15:0 0.015 ± 0.001 0.013 ± 0.001 0.209
C16:0 9.520 ± 0.369 8.832 ± 0.507 0.158
C16:1 0.879 ± 0.082 0.939 ± 0.090 0.215
C17:0 0.111 ± 0.014 0.106 ± 0.011 0.551
C17:1 0.111 ± 0.014 0.106 ± 0.011 0.365
C18:0 6.177 ± 0.764 5.720 ± 0.137 0.047
C18:1n9c 17.791 ± 0.195 18.721 ± 0.367 0.038
C18:1n9t 1.258 ± 0.022 1.320 ± 0.033 0.354
C18:2n6c 9.664 ± 0.325 10.163 ± 0.520 0.024
C20:0 0.054 ± 0.008 0.046 ± 0.003 0.469
C20:1 0.139 ± 0.019 0.171 ± 0.026 0.356
C20:2 0.158 ± 0.024 0.158 ± 0.019 0.547
C20:3n3 0.072 ± 0.007 0.079 ± 0.007 0.632
C20:3n6 0.043 ± 0.006 0.053 ± 0.002 0.501
C20:4n6 0.306 ± 0.024 0.342 ± 0.026 0.015
C22:0 0.035 ± 0.004 0.030 ± 0.005 0.250
Saturated fatty acids 16.245 ± 0.403 15.048 ± 0.514 0.025
Monounsaturated fatty acids 20.117 ± 1.598 21.208 ± 1.568 0.179
Polyunsaturated fatty acids 10.243 ± 0.975 10.796 ± 0.886 0.463
Unsaturated fatty acids 30.361 ± 1.643 32.004 ± 1.840 0.036

Values are expressed as means ± SE, n = 10. CN, control group (pigs received a basal diet); FCF, fermented complete feed group (pigs received fermented complete feed).