Table 3. Fatty acid content of LL muscle subjected to different levels of back-fat thickness and quality grades
Fatty acid | QG1+ | QG1 | SEM | F-value | BK1 | BK2 | BK3 | SEM | F-value |
C10:0 (Capric) | 0.14 | 0.14 | 0.04 | 0.05 | 0.15 | 0.14 | 0.15 | 0.03 | 0.51 |
C12:0 (Lauric) | 0.24 | 0.19 | 0.14 | 1.46 | 0.21 | 0.22 | 0.21 | 0.14 | 0.03 |
C14:0 (Myristic) | 5.75 | 5.51 | 0.74 | 1.25 | 5.64 | 5.63 | 5.77 | 0.73 | 0.12 |
C16:0 (Palmitic) | 20.85 | 21.21 | 1.21 | 1.01 | 20.83 | 21.04 | 20.85 | 1.16 | 0.16 |
C16:1 (Palmitoleic) | 8.80 | 8.34 | 1.53 | 1.26 | 8.23 | 8.71 | 9.26 | 1.38 | 1.14 |
C18:0 (Stearic) | 13.66 | 13.76 | 1.09 | 0.09 | 13.63 | 13.72 | 13.24 | 1.09 | 0.63 |
C18:1 (Oleic) | 43.10 | 43.00 | 1.87 | 0.05 | 42.78 | 42.96 | 43.06 | 1.83 | 0.05 |
C18:2 (Linoleic) | 6.42 | 6.87 | 1.37 | 1.24 | 7.35 | 6.58 | 6.46 | 1.34 | 1.23 |
C18:3 (g-Linoleic) | 0.65 | 0.55 | 0.22 | 2.22 | 0.74 | 0.59 | 0.58 | 0.22 | 1.55 |
C20:0 (Arachidic) | 0.41 | 0.41 | 0.12 | 0.00 | 0.45 | 0.41 | 0.40 | 0.12 | 0.38 |
C24:0 (Lignocerate) | 0.02 | 0.01 | 0.05 | 0.6 | 0.00 | 0.01 | 0.02 | 0.04 | 0.45 |
SFA | 41.07 | 41.23 | 2.04 | 0.06 | 40.92 | 41.17 | 40.63 | 2.01 | 0.46 |
PUFA | 7.07 | 7.42 | 1.43 | 0.69 | 8.09 | 7.17 | 7.04 | 1.62 | 1.36 |
MUFA | 51.90 | 51.34 | 2.04 | 0.71 | 51.01 | 51.67 | 52.32 | 2.02 | 0.69 |
As stated in the Materials and Methods section, the individual fatty acid content per meat (g/100 g meat) was computed.
LL, longissimus lumborum; QG1+, quality grade1+; QG1, quality grade1; BK1, back-fat thickness <10 mm; BK2, back-fat thickness 10 to 19 mm; BK3, back-fat thickness ≥19 mm; SFA, saturated fatty acids; PUFA, polyunsaturated fatty acids; MUFA, monounsaturated fatty acids.