Table 4. Effects of dietary n-6:n-3 ratio on fatty acid concentrations (g/100 g) of adipose tissue in finishing pigs

Characteristic	Control	n-6:n-3 ratio		SEM	p-value
Characteristic	Control	4:1	2:1	SEM	p-value
Saturated fatty acids (SFA)
Lauric acid (C12:0)	0.221	0.207	0.221	0.01	0.272
Myristic acid (C14:0)	2.185	2.095	2.12	0.03	0.087
Palmitic acid (C16:0)	22.94	22.32	21.26	0.46	0.059
Stearic acid (C18:0)	13.62^a	12.02^b	11.90^b	0.27	0.001
Monounsaturated fatty acids (MUFA)
Palmitoleic acid (C16:1n-9)	2.51^a	2.32^b	2.26^b	0.04	0.002
Oleic acid (C18:1c-9)	40.17	39.59	38.82	0.70	0.371
Polyunsaturated fatty acids (PUFA)
Linoleic acid (C18:2n-6)	13.55	14.24	14.75	0.42	0.159
α-Linolenic acid (C18:3n-3)	0.91^c	3.51^b	4.38^a	0.12	<0.001
∑SFA	38.97^a	36.63^b	35.50^b	0.54	0.001
∑MUFA	42.68	41.41	41.08	0.71	0.278
∑PUFA	14.54^c	17.75^b	19.13^a	0.39	<0.001
n-6/n-3	15.81^a	4.06^b	3.41^b	1.09	<0.001

Means within a column with different letters are significantly different (p<0.05).