Table 2. Fatty acid composition (%) of beef striploin as affected by carcass quality grade

Fatty acid	Quality grade				SEM	p-value
Fatty acid	1++	1+	1	2	SEM	p-value
C14:0	3.34	3.11	2.88	2.81	0.07	0.35
C16:0	27.9^b	29.3^a	29.6^a	29.2^a	0.21	0.04
C16:1n7	4.80	4.32	4.73	4.15	0.09	0.74
C18:0	11.08	12.24	12.2	13.6	0.30	0.42
C18:1n9	50.4^a	49.4^ab	48.9^ab	47.8^b	0.39	0.01
C18:2n6	1.16^b	1.21^b	1.22^b	1.78^a	0.08	0.02
C18:3n6	0.07	0.08	0.09	0.09	0.00	0.33
C18:3n3	0.10^c	0.11^c	0.15^b	0.25^a	0.02	<0.001
C20:4n6	0.09^b	0.09^b	0.10^b	0.13^a	0.01	0.03
C22:4n6	0.04	0.04	0.05	0.05	0.00	0.14
SFA	42.4	44.7	44.7	45.6	0.40	0.21
MUFA	56.2^a	53.8^ab	53.6^ab	52.0^b	0.49	0.02
PUFA	1.45^b	1.54^b	1.62^b	2.30^a	0.11	0.02
n6	1.36^b	1.43^b	1.46^b	2.05^a	0.09	0.03
n3	0.10^c	0.11^c	0.15^b	0.25^a	0.02	<0.001
n6/n3	14.3^a	13.3^a	9.60^ab	8.25^b	0.83	0.01

Sample size; each quality grade (n=6).
Carcass quality grade (1++, 1+, 1, and 2) was assessed according to Korea Institute for Animal Products Quality Evaluation (KAPE, 2017).
Different superscripts in the same row indicate differences among quality grades (p<0.05).
SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids.