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Table 3 Effect of dietary magnolia bark extract on pork intramuscular fat, cholesterol, and fatty acid profile

From: Effect of dietary magnolia bark extract supplementation in finishing pigs on the oxidative stability of meat

 Items Dietary treatment SEM P-value
CON MBE
Intramuscular fat, g/100 g 1.65 1.62 0.103 0.896
Cholesterol, mg/g 0.60 0.52 0.022 0.055
Fatty acids, mg/100 g
 C10:0 2.22 1.87 0.158 0.285
 C12:0 1.49 1.39 0.118 0.679
 C14:0 20.2 19.3 1.46 0.770
 C16:0 387 381 25.0 0.912
 C17:0 anteiso 4.76 4.41 0.302 0.576
 C16:1 c9 51.0 52.1 3.74 0.892
 C17:0 2.35 2.53 0.169 0.602
 C18:0 200 185 14.2 0.606
 C18:1 t9 2.23 2.47 0.214 0.584
 C18:1 c9 650 648 44.9 0.983
 C18:1 c11 65.4 66.7 4.13 0.880
 C18:2 c9c12 177 170 8.01 0.678
 C20:0 2.69 2.40 0.284 0.621
 C20:1 c11 11.0 11.5 0.822 0.756
 C18:3 c9c12c15 6.35 5.36 0.512 0.345
 C20:2 c11c14 5.10 5.73 0.458 0.506
 C20:3 n-6 4.48 4.52 0.248 0.927
 C20:3 n-3 0.80 0.67 0.148 0.677
 C20:4 n-6 29.5 29.1 1.08 0.845
 C22:4 n-6 4.37 4.60 0.193 0.562
 C22:5 n-3 4.20 3.11 0.283 0.051
 C22:6 n-3 0.86 1.04 0.248 0.727
Sums and calculations
 SFA 621 598 41.2 0.791
 MUFA 779 781 53.3 0.992
 PUFA 233 225 9.70 0.674
 PUFA n-6 221 214 9.20 0.736
 PUFA n-3 12.2 10.2 0.710 0.157
 PUFA n-6/n-3 18.4 22.4 1.14 0.077
 AIa 0.46 0.46 0.005 0.761
 TIb 1.08 1.06 0.014 0.521
 h/Hc 2.38 2.38 0.024 0.943
 HP-PUFAd 50.6 48.4 1.99 0.548
 Peroxidability indexe 328 316 15.2 0.617
  1. CON Basal diet (control group), MBE Basal diet supplemented with 0.33 mg/kg of magnolia bark extract, MUFA Monounsaturated fatty acids, PUFA Polyunsaturated fatty acids, SEM Standard error of the mean, SFA Saturated fatty acids
  2. aAtherogenicity index = (C12:0 + 4 × C14:0 + C16:0)/(MUFA + PUFA n-6 + PUFA n-3)
  3. bThrombogenicity index = (C14:0 + C16:0 + C18:0)/(0.5 × C18:1 + 0.5 × other MUFA + 0.5 × PUFA n-6 + 3 × PUFA n-3 + PUFA n-3/PUFA n-6)
  4. cHypocholesterolemic to hypercholesterolemic ratio = (sum of C18:1 c9, C18:1 c11, C18:2 c9c12, C20:1 c11, C18:3 c9c12c15, C20:2 c11c14, C20:3 n-6, C20:3 n-3, C20:4 n-6, C22:4 n-6, C22:5 n-3, C22:6 n-3)/(C14:0 + C16:0)
  5. dHighly peroxidizable-PUFA, calculated as the sum of PUFA with three or more unsaturated bonds
  6. ePeroxidability index = (Σ dienoic × 1 + Σ trienoic × 2 + Σ tetraenoic × 3 + Σ pentaenoic × 4 + Σ hexaenoic × 5)