Table 5. Effect of mixed bone and brisket meat on fatty acids of shank and rib extracts in Hanwoo (%)
Items1) | T1 | T2 | T3 | T4 | T5 | T6 | SEM | p-value
|
R2) | M3) | B4) | R×M5) | R×B6) |
C14:0 | 2.87 | 2.99 | 2.86 | 3.42 | 3.29 | 3.08 | 0.05 | *** | - | ** | * | - |
C16:0 | 26.89 | 26.74 | 27.03 | 28.40 | 28.29 | 28.08 | 0.16 | *** | * | - | - | *** |
C16:1 | 3.59 | 3.26 | 3.82 | 4.74 | 4.25 | 4.31 | 0.12 | *** | *** | * | - | * |
C18:0 | 15.88 | 17.32 | 14.98 | 11.84 | 13.65 | 14.03 | 0.43 | *** | ** | * | - | ** |
C18:1 | 48.34 | 47.32 | 48.83 | 49.50 | 48.20 | 48.15 | 0.17 | - | ** | * | - | * |
C18:2 | 1.76 | 1.73 | 1.78 | 1.42 | 1.66 | 1.63 | 0.02 | *** | *** | - | *** | *** |
C18:3 | 0.12 | 0.15 | 0.13 | 0.11 | 0.13 | 0.14 | 0.00 | - | * | - | - | - |
C20:1 | 0.44 | 0.41 | 0.44 | 0.49 | 0.47 | 0.47 | 0.00 | *** | ** | * | - | * |
C20:4 | 0.07 | 0.03 | 0.08 | 0.03 | 0.04 | 0.06 | 0.00 | * | - | * | - | - |
SFA7) | 45.65 | 47.06 | 44.88 | 43.67 | 45.21 | 45.20 | 0.26 | * | ** | * | - | * |
USFA8) | 54.34 | 52.93 | 55.11 | 56.32 | 54.78 | 54.79 | 0.26 | * | ** | * | - | * |
M-USFA9) | 52.38 | 51.00 | 53.11 | 54.75 | 52.90 | 52.94 | 0.28 | ** | ** | * | - | * |
P-USFA10) | 1.96 | 1.93 | 2.00 | 1.56 | 1.84 | 1.84 | 0.03 | *** | *** | * | *** | * |
USFA/SFA | 1.19 | 1.12 | 1.22 | 1.28 | 1.21 | 1.21 | 0.01 | * | ** | * | - | * |