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.