Table 4 Fatty acid compositions (% of total fatty acids) in porcine longissimus dorsi muscles fed with probiotics

Fatty acids	CON (n=40)	PRO (n=40)
Myristic acid (C14:0)	1.65±0.02	1.58±0.02*
Palmitic acid (C16:0)	23.34±0.12	23.33±0.16
Palmitoleic acid(C16:l n7)	2.55±0.03	2.31±0.03*
Stearic acid (C18:0)	12.44±0.18	12.73±0.19
Oleic acid (C18:l n9)	42.15±0.24	40.63±0.22*
Linoleic acid (C18:2 n6)	15.72±0.22	17.27±0.24*
γ-Linoleic acid (C18:3 n6)	0.10±0.01	0.08±0.00
Linolenic acid (C18:3 n3)	0.78±0.01	0.83±0.01*
Eicosenoic acid (C20:l n9)	1.02±0.03	0.97±0.02
Arachidonic acid (C20:4 n6)	0.20±0.01	0.21±0.01
SFA	37.44±0.28	37.65±0.30
USFA	62.55±0.28	62.34±0.30
MUFA	45.73±0.26	43.93±0.24*
PUFA	16.81±0.24	18.41±0.25*
ω3	0.78±0.01	0.83±0.01*
ω6	16.03±0.23	17.57±0.24*

Mean values are presented as the mean±SE.
^* p<0.05, values in the same row are significantly different.
CON, control (no addition probiotics); PRO, fed with probiotics; SFA, saturated fatty acid; USFA, unsaturated fatty acid; MUFA, mono-unsaturated fatty acid; PUFA, poly-unsaturated fatty acid.