Table 2. Fatty acid composition (%) of dry-cured ham from Berkshire and LYD

	Breed
	Berkshire	LYD
C10:0	0.12 ± 0.09	0.10 ± 0.07
C12:0	0.10 ± 0.03	0.09 ± 0.03
C14:0	1.39 ± 0.33	1.18 ± 0.23
C16:0	23.24 ± 2.73	21.36 ± 2.39
C16:1	4.05 ± 0.03^a	2.27 ± 0.01^b
C18:0	10.17 ± 0.09^b	10.39 ± 0.06^a
C18:1t	0.31 ± 0.00^a	0.15 ± 0.02^b
C18:1	44.11 ± 0.17^a	43.80 ± 0.04^b
C18:2	11.31 ± 1.43	12.51 ± 1.78
C18:3	0.66 ± 0.63	1.10 ± 0.69
C20:2	0.37 ± 0.39	0.50 ± 0.31
C20:3	0.26 ± 0.37	0.40 ± 0.31
C20:4	1.55 ± 1.32	2.66 ± 1.43
C24:1	0.29 ± 0.18	0.41 ± 0.17
SFA	35.03 ± 2.23	33.11 ± 3.02
UFA	62.89 ± 1.33	63.81 ± 1.51
MUFA	48.76 ± 0.19^a	46.64 ± 0.03^b
PUFA	14.13 ± 4.03	17.17 ± 3.75
UFA/SFA	1.80 ± 0.19	1.93 ± 0.18
n-6/n-3	17.27 ± 0.11^a	11.31 ± 0.19^b

All values are mean ± standard deviation (n=10)
Means with different letters within a same row differ significantly, (p < 0.05).
LYD, Landrace × Yorkshire × Duroc; SFA, saturated fatty acids; UFA, unsaturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids.