Table 4. Effects of the lysine concentration of the diet of finishing pigs slaughtered at high body weights on composition of fatty acids of their muscles postmortem1)

Item Barrows Gilts SEM p-value
Med-lys Low-lys Med-lys Low-lys Sex (S) Diet (D) S×D
Longissimus lumborum muscle
 14:0 1.74 1.90 1.83 1.89 0.05 0.45 0.03 0.32
 16:0 26.1 27.7 26.1 26.1 0.3 0.01 0.01 0.01
 18:0 12.0 12.9 12.1 12.3 0.3 0.43 0.08 0.34
 16:1 4.07 4.28 4.36 4.16 0.17 0.58 0.97 0.23
 18:1 46.1 44.4 45.0 45.3 0.5 0.77 0.18 0.04
 18:2n6 7.70 7.01 8.34 8.08 0.39 0.04 0.24 0.58
 18:3n3 0.34 0.27 0.29 0.31 0.04 0.82 0.54 0.24
 20:4n6 1.42 1.05 1.52 1.25 0.13 0.26 0.02 0.69
 Others 0.47 0.45 0.46 0.48 0.01 0.36 1.00 0.14
 Total 100.0 100.0 100.0 100.0
  SFA 40.1 42.7 40.2 40.5 0.5 0.07 0.01 0.04
  MUFA 50.2 48.8 49.4 49.5 0.5 0.93 0.22 0.13
  PUFA 9.5 8.4 10.2 9.7 0.5 0.06 0.12 0.55
Semitendinosus muscle
 14:0 1.98 1.97 2.01 1.97 0.05 0.79 0.71 0.83
 16:0 25.7 25.4 24.9 25.2 0.3 0.07 0.90 0.21
 18:0 11.4 11.3 11.3 11.9 0.3 0.45 0.37 0.28
 16:1 3.85 3.86 3.83 3.64 0.12 0.34 0.45 0.42
 18:1 46.9 46.7 47.1 46.3 0.7 0.89 0.47 0.65
 18:2n6 8.36 8.76 8.95 8.92 0.41 0.37 0.66 0.60
 18:3n3 0.37 0.35 0.37 0.36 0.01 0.61 0.24 0.87
 20:4n6 0.95 1.12 1.08 1.13 0.15 0.65 0.46 0.70
 Others 0.57 0.55 0.55 0.57 0.02 0.82 0.88 0.18
 Total 100.0 100.0 100.0 100.0
  SFA 39.2 38.8 38.3 39.4 0.5 0.70 0.45 0.13
  MUFA 50.8 50.6 51.0 50.0 0.7 0.75 0.40 0.54
  PUFA 9.7 10.3 10.4 10.5 0.5 0.43 0.61 0.63
Data are means of eight animals.
Med, medium; lys, lysine; SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids.