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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-valuee
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 ± 0.00b 0.13 ± 0.00b 0.15 ± 0.01a < 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 ± 0.22ab 3.16 ± 0.06b 3.88 ± 0.19a 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 ± 0.00c 0.06 ± 0.00b 0.07 ± 0.01a < 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 ± 0.05a 0.76 ± 0.01ab 0.75 ± 0.01b 0.014 0.030 0.014
C20:2 0.47 ± 0.02a 0.46 ± 0.01a 0.38 ± 0.01b 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 ± 0.00b 0.11 ± 0.00b 0.13 ± 0.00a 0.008 < 0.001 < 0.001
C20:4n-6 1.01 ± 0.03c 1.42 ± 0.08b 1.89 ± 0.06a < 0.001 0.031 0.008
C20:5n-3(EPA) 0.04 ± 0.00c 0.08 ± 0.00b 0.10 ± 0.00a < 0.001 < 0.001 < 0.001
C22:0 0.03 ± 0.00b 0.05 ± 0.00a NDd 0.001 0.002 0.002
C22:1 0.03 ± 0.00b 0.07 ± 0.00a 0.06 ± 0.00a < 0.001 0.060 < 0.001
C22:6n-3 (DHA) 0.12 ± 0.01b 0.16 ± 0.01a 0.18 ± 0.01a < 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 ± 0.03b 0.88 ± 0.03ab 0.99 ± 0.02a 0.004 < 0.001 < 0.001
PUFA n-6/PUFA n-3 15.33 ± 0.94a 15.12 ± 0.58ab 12.90 ± 0.46b 0.020 0.022 0.040
  1. Values are mean ± SEM, n = 8
  2. a,b,cMeans in the same row with different superscripts differ (P < 0.05)
  3. SFA- sum of saturated fatty acids; MUFA- sum of monounsaturated fatty acids; PUFA- sum of polyunsaturated fatty acids
  4. dND means not detected
  5. 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