. 2021 Nov 10;11(11):3213. doi: 10.3390/ani11113213

Table 8.

Effect of dietary perilla cake supplementation on the fatty acid profile in the Longissimus dorsi muscle of growing pigs.

Fatty Acid (g/100g Fat)	Formula	PC0	PC5	PC10	SEM	p-Value
Saturated fatty acid
Miristic acid	C14:0	1.11	1.24	1.01	0.046	0.114
Palmitic acid	C16:0	21.14 ^a	19.14 ^b	17.00 ^c	0.527	0.001
Heptadecanoic acid	C17:0	1.10	1.04	0.96	0.047	0.494
Stearic acid	C18:0	17.07 ^a	15.97 ^b	14.05 ^b	0.390	0.002
Arachidic acid	C20:0	0.40	0.46	0.41	0.085	0.959
Behenic acid	C22:0	0.21 ^a	0.13 ^b	0.08 ^b	0.016	0.000
Tricosylic acid	C23:0	2.96 ^a	1.96 ^b	1.92 ^b	0.160	0.004
Monounsaturated fatty acid
Palmitoleic acid	C16:1 (cis-9)	4.32 ^b	6.45 ^a	6.30 ^a	0.286	0.001
Heptadecanoic acid	C17:1	0.58 ^a	0.39 ^b	0.49 ^ab	0.031	0.038
Oleic acid	C18:1 (cis-9)	36.29	37.89	38.94	0.457	0.056
Gondoic acid	C20:1	1.24	1.10	1.50	0.073	0.078
Polyunsaturated fatty acid
Linoleic acid	C18:2 (cis-9,12)	10.48 ^b	13.12 ^a	12.93^a	0.458	0.018
Eicosadienoic acid	C20:2 (cis-11,14)	0.76	0.87	1.03	0.049	0.073
γ-linolenic acid	C18:3 (cis-6,9,12)	0.11 ^ab	0.14 ^a	0.06^b	0.013	0.035
α-linolenic acid	C18:3 (cis-9,12,15)	1.48 ^b	3.29 ^a	3.42 ^a	0.251	0.000
Dihomo-γ-linolenic acid	C20:3	0.42 ^a	0.33 ^b	0.30 ^b	0.017	0.004
Eicosapentaenoic acid	C20:5	0.11	0.13	0.14	0.010	0.602
Docosahexaenoic acid	C22:6	0.35	0.31	0.44	0.037	0.356
ΣSFA		44.01 ^a	39.97 ^b	35.43 ^c	0.891	0.000
ΣMUFA		42.49 ^b	45.84 ^a	46.56 ^a	0.606	0.005
ΣPUFA		13.50 ^b	14.23 ^b	18.03 ^a	0.659	0.004

Different superscripts (^{a, b and c}) 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; SFA, saturated fatty acid; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid.