Table 8.

Effects of fermented mixed feeds on the fatty acid profile of the longissimus dorsi muscle in finishing pigs (g/kg, as-fresh basis).

Item	Treatment			SEM	P-value
	CON	5% FMF	10% FMF
C10:0	0.11	0.09	0.10	0.00	0.228
C14:0	1.45a	0.99b	1.36a	0.08	0.034
C16:0	26.27	23.45	24.67	1.06	0.580
C16:1	2.10	1.75	1.77	0.11	0.331
C17:0	0.26	0.23	0.26	0.02	0.617
C18:0	11.71	5.61	9.86	1.15	0.077
C18:1n9c	36.58	31.03	38.20	1.57	0.149
C18:2n6c	13.47b	12.87b	17.82a	0.69	0.001
C18:3n3	0.83b	0.90b	1.39a	0.09	0.010
C20:0	0.27a	0.17b	0.24a	0.00	0.001
C20:1	0.25ab	0.20b	0.27a	0.00	0.029
C20:2	0.75	0.65	0.83	0.03	0.118
C20:3n3	0.13b	0.13b	0.18a	0.01	0.003
C20:3n6	0.13	0.14	0.15	0.00	0.242
C20:4n6	0.27	0.37	0.38	0.02	0.088
C22:1n9	0.09	0.08	0.09	0.01	0.796
C24:1	0.08b	0.18a	0.12ab	0.02	0.022
SFA1	40.07	30.54	36.48	1.84	0.095
MUFA2	39.11	33.25	40.46	1.66	0.170
PUFA3	15.58b	15.05b	20.74a	0.80	0.001
PUFA:SFA ratio	0.40b	0.50ab	0.59a	0.29	0.022
n-3 PUFA4	0.96b	1.02b	1.57a	0.10	0.008
n-6 PUFA5	13.86b	13.37b	18.34a	0.70	0.001
n-6:n-3 PUFA ratio	14.50	13.13	12.21	0.94	0.131

CON = basal diet; FMF = fermented mixed feed; SFA = saturated fatty acid; MUFA = monounsaturated fatty acid; PUFA = polyunsaturated fatty acid.

^a,b Within a row, values with different superscripts differ significantly at P < 0.05. Data are expressed as means and SEM, n = 6.

¹SFA = C10:0 + C14:0 + C16:0 + C17:0 + C18:0 + C20:0.

²MUFA = C16:1 + C18:1n9c + C20:1 + C22:1n9 + C24:1.

³PUFA = C18:2n6c + C18:3n3 + C20:2 + C20:3n3 + C20:3n6 + C20:4n6.

⁴n-3 PUFA = C18:3n3 + C20:3n3.

⁵n-6 PUFA = C18:2n6c + C20:3n6 + C20:4n6.