Table 7.
Effect of dietary perilla cake supplementation on the fatty acid profile in the abdominal fat of growing pigs.
| Fatty Acid (g/100g Fat) | Formula | PC0 | PC5 | PC10 | SEM | p-Value |
|---|---|---|---|---|---|---|
| Saturated fatty acid | ||||||
| Miristic acid | C14:0 | 1.58 | 1.78 | 1.64 | 0.039 | 0.103 |
| Palmitic acid | C16:0 | 17.12 | 18.53 | 14.47 | 0.351 | 0.248 |
| Heptadecanoic acid | C17:0 | 0.36 | 1.27 | 0.15 | 0.425 | 0.546 |
| Stearic acid | C18:0 | 14.13 | 16.44 | 14.77 | 0.462 | 0.104 |
| Arachidic acid | C20:0 | 0.22 | 0.21 | 0.10 | 0.027 | 0.124 |
| Heneicosylic acid | C21:0 | 0.06 | 0.04 | 0.06 | 0.008 | 0.411 |
| Behenic acid | C22:0 | 0.16 | 0.21 | 0.51 | 0.077 | 0.130 |
| Tricosylic acid | C23:0 | 1.52 | 1.81 | 1.62 | 0.117 | 0.621 |
| Monounsaturated fatty acid | ||||||
| Palmitoleic acid | C16:1 (cis-9) | 4.76 | 4.43 | 4.69 | 0.193 | 0.788 |
| Heptadecanoic acid | C17:1 | 0.99 | nd | 0.05 | 0.312 | 0.362 |
| Oleic acid | C18:1 (cis-9) | 36.42 | 36.64 | 37.07 | 0.487 | 0.870 |
| Gondoic acid | C20:1 | 1.46 | 0.66 | 1.03 | 0.181 | 0.197 |
| Polyunsaturated fatty acid | ||||||
| Linoleic acid | C18:2 (cis-9,12) | 10.57 | 10.04 | 13.19 | 0.954 | 0.344 |
| Eicosadienoic acid | C20:2 (cis-11,14) | 4.19 | 0.84 | 0.82 | 0.997 | 0.272 |
| γ-linolenic acid | C18:3 (cis-6,9,12) | 0.03 | 0.02 | 0.02 | 0.012 | 0.880 |
| α-linolenic acid | C18:3 (cis-9,12,15) | 1.49 b | 3.74 a | 3.90a | 0.458 | 0.046 |
| Eicosatrienoic acid | C20:3 | 2.17 | 2.33 | 2.38 | 0.133 | 0.825 |
| Eicosapentaenoic acid | C20:5 | 0.61 | 0.73 | 0.35 | 0.072 | 0.078 |
| Docosahexaenoic acid | C22:6 | 0.20 | 0.25 | 0.15 | 0.062 | 0.797 |
| ΣSFA | 42.42 a | 38.58 ab | 36.34 b | 1.058 | 0.034 | |
| ΣMUFA | 43.64 | 41.74 | 42.85 | 0.689 | 0.549 | |
| ΣPUFA | 13.93 | 19.69 | 20.81 | 1.292 | 0.059 |
Different superscripts (a and b) in the same row indicate a significant difference (p < 0.05). PC0, control; PC5, 5% perilla cake supplementation; PC10, 10% perilla cake supplementation; SEM, standard error of mean; nd, not detected lower than the limit of detection (0.01 µg/mL); SFA, saturated fatty acid; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid.