Table 5. Fatty acid compositions (% of total fatty acids) of longissimus dorsi muscles from Berkshire and LYD pigs

	Berkshire (n=15)	LYD (n=15)
C12:0	0.15±0.04	0.11±0.05
C14:0	2.35±0.61	1.76±0.85
C16:0	26.87±1.36	29.61±1.85
C16:1	6.25±1.48	3.14±2.02
C18:0	11.97±0.76 ^b	15.21±1.01 ^a
C18:1n9c	43.74±1.51 ^a	38.06±2.09 ^b
C18:2n6c	12.88±0.53	12.69±0.75
C18:3n6	0.13±0.02	0.10±0.03
C18:3n3	1.06±0.56	0.47±0.75
C20:5n3	0.07±1.22	2.34±1.46
C22:6n3	0.08±0.01^a	0.06±0.01^b
SFA	39.59±2.09	46.69±2.90
MUFA	46.76±2.05^a	38.67±2.85^b
PUFA	13.63±1.05	14.64±1.46
UFA	60.39±2.08	53.31±2.90