Different dietary starch sources alter the carcass traits, meat quality, and the profile of muscle amino acid and fatty acid in finishing pigs

Yu, Miao; Li, Zhenming; Rong, Ting; Wang, Gang; Liu, Zhichang; Chen, Weidong; Li, Jiazhou; Li, Jianhao; Ma, Xianyong

doi:10.1186/s40104-020-00484-9

Journal of Animal Science and Biotechnology

Table 6 Effects of different dietary starch sources on the fatty acid profile of the longissimus thoracis muscle of pigs (% of total fatty acids)

From: Different dietary starch sources alter the carcass traits, meat quality, and the profile of muscle amino acid and fatty acid in finishing pigs

Items	Treatment			P-value^e
Items	TS	CS	PS	ANOVA	Linear	Quadratic
C10:0	0.13 ± 0.01	0.14 ± 0.00	0.15 ± 0.00	0.198	0.065	0.198
C12:0	0.11 ± 0.00^b	0.13 ± 0.00^b	0.15 ± 0.01^a	< 0.001	< 0.001	< 0.001
C14:0	1.56 ± 0.02	1.48 ± 0.03	1.58 ± 0.06	0.152	0.747	0.152
C14:1	0.03 ± 0.00	0.02 ± 0.00	0.04 ± 0.00	0.082	0.203	0.082
C15:0	0.03 ± 0.00	0.03 ± 0.00	0.03 ± 0.00	0.463	0.683	0.463
C16:0	24.90 ± 0.23	24.33 ± 0.32	24.35 ± 0.48	0.476	0.698	0.466
C16:1n-7	3.37 ± 0.22^ab	3.16 ± 0.06^b	3.88 ± 0.19^a	0.021	0.065	0.021
C17:0	0.15 ± 0.01	0.15 ± 0.01	0.15 ± 0.01	0.956	0.889	0.956
C18:0	12.92 ± 0.49	13.01 ± 0.34	12.08 ± 0.42	0.256	0.174	0.253
C18:1n-9	42.46 ± 0.64	41.72 ± 0.87	41.80 ± 0.75	0.751	0.198	0.592
C18:2n-6	10.41 ± 0.54	11.55 ± 0.36	10.65 ± 0.42	0.190	0.729	0.190
C18:3n-3	0.55 ± 0.02	0.57 ± 0.01	0.60 ± 0.01	0.207	0.080	0.207
C18:3n-6	0.05 ± 0.00^c	0.06 ± 0.00^b	0.07 ± 0.01^a	< 0.001	< 0.001	< 0.001
C20:0	0.24 ± 0.01	0.23 ± 0.00	0.24 ± 0.01	0.865	0.895	0.865
C20:1	0.81 ± 0.05^a	0.76 ± 0.01^ab	0.75 ± 0.01^b	0.014	0.030	0.014
C20:2	0.47 ± 0.02^a	0.46 ± 0.01^a	0.38 ± 0.01^b	0.003	0.002	0.003
C20:3n-6	0.18 ± 0.01	0.20 ± 0.00	0.20 ± 0.01	0.056	0.051	0.056
C20:3n-3	0.11 ± 0.00^b	0.11 ± 0.00^b	0.13 ± 0.00^a	0.008	< 0.001	< 0.001
C20:4n-6	1.01 ± 0.03^c	1.42 ± 0.08^b	1.89 ± 0.06^a	< 0.001	0.031	0.008
C20:5n-3(EPA)	0.04 ± 0.00^c	0.08 ± 0.00^b	0.10 ± 0.00^a	< 0.001	< 0.001	< 0.001
C22:0	0.03 ± 0.00^b	0.05 ± 0.00^a	ND^d	0.001	0.002	0.002
C22:1	0.03 ± 0.00^b	0.07 ± 0.00^a	0.06 ± 0.00^a	< 0.001	0.060	< 0.001
C22:6n-3 (DHA)	0.12 ± 0.01^b	0.16 ± 0.01^a	0.18 ± 0.01^a	< 0.001	< 0.001	< 0.001
C24:0	0.18 ± 0.01	0.24 ± 0.03	0.24 ± 0.03	0.159	0.072	0.159
SFA	40.27 ± 0.67	39.64 ± 0.65	39.27 ± 0.80	0.606	0.317	0.606
MUFA	46.79 ± 0.79	45.78 ± 0.91	46.62 ± 0.85	0.672	0.890	0.672
PUFA	12.93 ± 0.58	14.60 ± 0.45	14.16 ± 0.46	0.073	0.112	0.074
PUFA n-6	11.64 ± 0.56	13.24 ± 0.42	12.82 ± 0.45	0.183	0.111	0.073
PUFA n-3	0.77 ± 0.03^b	0.88 ± 0.03^ab	0.99 ± 0.02^a	0.004	< 0.001	< 0.001
PUFA n-6/PUFA n-3	15.33 ± 0.94^a	15.12 ± 0.58^ab	12.90 ± 0.46^b	0.020	0.022	0.040

Values are mean ± SEM, n = 8
^a,b,cMeans in the same row with different superscripts differ (P < 0.05)
SFA- sum of saturated fatty acids; MUFA- sum of monounsaturated fatty acids; PUFA- sum of polyunsaturated fatty acids
^dND means not detected
^eThe P values indicate the effects of different dietary starch sources with different amylose/amylopectin ratios by one-way ANOVA and polynomial contrasts- linear and quadratic analyses, respectively

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ISSN: 2049-1891

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