Table 5. Fatty acid compositions of M. longissimus dorsi porcine muscle from Berkshire finishing pigs fed supplemented diet with black raspberry (Rubus coreanus Miquel) fruit by-product

Fatty acids (%) Male Female SEM2) Effect (p<0.05)
0% RCFB1) 0.3% RCFB 0% RCFB 0.3% RCFB
C14:0 1.43ab 1.50a 1.33b 1.31b 0.03 S
C16:0 23.59a 24.11a 21.98b 22.23b 0.27 S
C16:1 3.97 3.88 3.87 3.80 0.12 NS
C18:0 10.82a 10.83a 10.00b 10.15b 0.17 S
C18:1 42.18 41.57 40.69 40.24 0.66 S
C18:2 9.58b 9.80b 11.69a 11.45a 0.53 S
C18:3 0.65a 0.64a 0.58b 0.57b 0.01 S
C20:4 2.31b 2.25b 3.23a 3.36a 0.23 S
∑SFA 36.08a 36.68a 33.52b 33.90b 0.40 S
∑UFA 60.03b 59.48b 61.57a 60.94a 0.26 S
∑MUFA 46.86 46.16 45.32 44.85 0.72 S
∑PUFA 13.17b 13.31b 16.24a 16.10a 0.76 S
UFA/SFA 1.67b 1.62b 1.84a 1.80a 0.03 S
ω-6/ω-3 14.96b 15.66b 20.62a 20.52a 1.25 S
RCFB, basal diet supplemented with black raspberry (Rubus coreanus Miquel) fruit by-product.
n=15.
Mean values with different superscripts letters within the same row differ significantly (p<0.05).
Male, barrow; female, sow; S, significant influence of sex, NS, not significant; SFA, saturated fatty acid; UFA, unsaturated fatty acid; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid.