Table 4. Composition of fatty acid in raw and cooked pork sausages formulated by partially substituting pork back fat with rice bran oil

	Treatments (raw condition)¹⁾					P-value	Treatments (cooked condition)					P-value

	C	T1	T2	T3	T4		C	T1	T2	T3	T4
C14:0	1.43 ± 0.14^A	1.01 ± 0.01^D	1.07 ± 0.01^CD	1.12 ± 0.01^BC	1.14 ± 0.01^B	<0.0001	1.49 ± 0.00^A	1.18 ± 0.24^B	1.07^B	1.14^B	1.15 ± 0.01^B	<0.0001
Color
C16:0	23.04 ± 0.93^A	20.16 ± 0.05^C	20.46 ± 0.04^C	21.10 ± 0.01^B	21.41 ± 0.02^B	<0.0001	23.58 ± 0.02^A	21.44 ± 1.59^BC	20.71 ± 0.07^C	21.36 ± 0.04^BC	21.56 ± 0.06^B	<0.0001
C16:1	2.35 ± 0.28^A	1.53 ± 0.02^D	1.61 ± 0.01^CD	1.67 ± 0.01^BC	1.78 ± 0.01^B	<0.0001	2.42 ± 0.04^A	1.76 ± 0.50^B	1.53 ± 0.06^B	1.57 ± 0.05^B	1.70 ± 0.06^B	<0.0001
C17:0	0.41 ± 0.05^A	0.26^D	0.28^CD	0.29^BC	0.31^B	<0.0001	0.43^A	0.17 ± 0.21^B	0.06 ± 0.12^B	0.06 ± 0.12^B	0.13 ± 0.16^B	<0.0001
C18:0	10.46 ± 1.16^A	6.93 ± 0.05^C	7.20 ± 0.09^C	7.98 ± 0.02^B	8.50 ± 0.02^B	<0.0001	10.98 ± 0.02^A	8.33 ± 1.97^B	7.40 ± 0.02^C	8.09 ± 0.04^BC	8.56 ± 0.04^B	<0.0001
C18:1	43.50 ± 0.03^A	43.15 ± 0.07^B	43.21 ± 0.09^B	43.20 ± 0.02^B	42.75 ± 0.04^C	<0.0001	43.81 ± 0.01^A	43.56 ± 0.21^B	43.41 ± 0.11^C	43.55 ± 0.07^B	43.01 ± 0.15^C	<0.0001
C18:2	16.39 ± 2.70^C	24.67 ± 0.19^A	23.87 ± 0.06^A	22.34 ± 0.05^B	21.77 ± 0.04^B	<0.0001	15.68 ± 0.01^B	21.84 ± 4.60^A	23.99 ± 0.10^A	22.34 ± 0.19^A	22.05 ± 0.11^A	<0.0001
C18:3	0.94 ± 0.03^A	0.89 ± 0.01^C	0.89^C	0.91 ± 0.01^B	0.89 ± 0.01^C	<0.0001	0.95^A	0.91 ± 0.03^BC	0.90 ± 0.01^CD	0.92^B	0.90^D	<0.0001
C20:0	0.24 ± 0.05^C	0.37^A	0.36 ± 0.01^A	0.35^AB	0.33^B	<0.0001	0.00^C	0.12 ± 0.18^BC	0.24 ± 0.18^B	0.31 ± 0.11^A	0.25 ± 0.14^AB	<0.0001
C20:1	0.67 ± 0.02^B	0.71 ± 0.01^A	0.70^A	0.68^B	0.70 ± 0.01^A	<0.0001	0.66^B	0.69 ± 0.02^A	0.70^A	0.66 ± 0.01^B	0.69 ± 0.01^A	<0.0001
C22:0	0.57 ± 0.17^A	0.30^B	0.36^B	0.37^B	0.41^B	<0.0001	-	-	-	-	-	-
ΣSFA	36.15 ± 2.41^A	29.06 ± 0.11^C	29.73 ± 0.14^C	31.21 ± 0.03^B	32.11 ± 0.03^B	<0.0001	36.48 ± 0.04^A	31.24 ± 3.91^BC	29.48 ± 0.15^C	30.96 ± 0.20^BC	31.66 ± 0.22^B	<0.0001
ΣMUFA	46.52 ± 0.28^A	45.38 ± 0.08^C	45.52 ± 0.10^B	45.54 ± 0.02^B	45.23 ± 0.04^D	<0.0001	46.89 ± 0.04^A	46.01 ± 0.67^B	45.64 ± 0.05^BC	45.78 ± 0.05^BC	45.40 ± 0.11^C	<0.0001
ΣPUFA	17.33 ± 2.68^C	25.55 ± 0.19^A	24.76 ± 0.07^A	23.25 ± 0.05^B	22.66 ± 0.04^B	<0.0001	16.63 ± 0.01^D	22.75 ± 4.57^C	24.88 ± 0.10^A	23.26 ± 0.18^B	22.95 ± 0.12^BC	<0.0001
ΣUFA	63.85 ± 2.41^C	70.94 ± 0.11^A	70.27 ± 0.14^A	68.79 ± 0.03^B	67.89 ± 0.03^B	<0.0001	63.52 ± 0.04^C	68.76 ± 3.91^AB	70.52 ± 0.15^A	69.04 ± 0.20^AB	68.34 ± 0.22^B	<0.0001
UFA/SFA	1.78 ± 0.22^C	2.44 ± 0.01^A	2.36 ± 0.02^A	2.20 ± 0.01^B	2.11 ± 0.01^B	<0.0001	1.74^C	2.24 ± 0.37^BC	2.39 ± 0.02^A	2.23 ± 0.02^BC	2.16 ± 0.02^B	<0.0001
PUFA/SFA	0.49 ± 0.13^C	0.88 ± 0.01^A	0.83 ± 0.01^A	0.75 ± 0.01^B	0.71 ± 0.01^B	<0.0001	0.46^C	0.75 ± 0.22^AB	0.84 ± 0.01^A	0.75 ± 0.01^AB	0.72 ± 0.01^B	<0.0001