Carcass traits | | | |
Carcass weight (kg) | 483.8 ± 10.7 | 460.1 ± 14.2 | ns |
Backfat thickness (mm) | 19.8 ± 1.7 | 10.1 ± 0.8 | < 0.001 |
Marbling score | 6.2 ± 0.1 | 6.3 ± 0.2 | 0.195 |
Meat yield grade | 60 ± 1.3 | 67.7 ± 0.7 | < 0.001 |
Blood analysis | | | |
Glucose (FBS) (mg/dL) | 120.30 ± 7.83 | 99.62 ± 8.33 | 0.0019 |
Insulin (μg/L) | 2.37 ± 0.27 | 8.59 ± 1.64 | 0.0015 |
Triglyceride (mg/dL) | 22.83 ± 1.44 | 21.00 ± 2.13 | 0.4899 |
HDL-cholesterol (mg/dL) | 120.00 ± 0.00 | 102.85 ± 5.10 | 0.0093 |
LDL-cholesterol (mg/dL) | 81.67 ± 6.37 | 31.38 ± 2.34 | < 0.001 |
Cholesterol (mg/dL) | 174.83 ± 10.04 | 122.15 ± 6.54 | 0.0009 |
Total lipid (mg/dL) | 399.92 ± 32.46 | 295.85 ± 13.69 | 0.0058 |
Crude fat | 20.60 ±1.14 | 18.97 ± 1.39 | ns |
Fatty acid (%) | | | |
Myristic acid, C14:0 | 2.86 ± 0.15 | 2.87 ± 0.16 | ns |
Palmitic acid, C16:0 | 30.54 ± 0.72 | 28.55 ± 0.7 | ns |
Palmitoleic acid, C16:1n7 | 4.02 ± 0.23 | 4.51 ± 0.28 | ns |
Steric acid, C18:0 | 10.40 ± 0.48 | 11.15 ± 0.49 | ns |
Oleic acid, C18:1n9 | 48.47 ± 1.06 | 49.61 ± 0.69 | ns |
Vaccenic acid, C18:1n7 | 0.52 ± 0.06 | 0.45 ± 0.04 | ns |
Linoleic acid, C18:2n6 | 2.71 ± 0.17 | 2.28 ± 0.16 | ns |
γ-Linolenic acid, C18:3n6 | 0.03 ± 0.002 | 0.04 ± 0.03 | 0.0367 |
α-Linolenic acid, C18:3n3 | 0.07 ± 0.003 | 0.08 ± 0.008 | ns |
Eicosenoic acid, C20:1n9 | 0.27 ± 0.04 | 0.32 ± 0.04 | ns |
Arachidonic acid, C20:4n6 | 0.08 ± 0.006 | 0.10 ± 0.006 | 0.0053 |
Adrenic acid, C22:4n6 | 0.03 ± 0.002 | 0.04 ± 0.003 | 0.0146 |
Saturated fatty acid (SFA) | 43.80 ± 1.12 | 42.57 ± 0.91 | ns |
Unsaturated fatty acid (USFA) | 56.20 ± 1.12 | 57.43 ± 0.91 | ns |
Monosaturated fatty acid (MUFA; Mono) | 53.28 ± 1.07 | 54.89 ± 0.83 | ns |
Polyunsaturated fatty acids (PUFA; Poly) | 2.91 ± 0.17 | 2.54 ± 0.17 | ns |
ω3, n3 | 0.07 ± 0.003 | 0.08 ± 0.008 | ns |
ω3, n6 | 2.84 ± 0.17 | 2.46 ± 0.17 | ns |
Ratio, n6/n3 | 40.70 ± 1.86 | 32.04 ± 2 | 0.0045 |
MUFA/SFA | 1.23 ± 0.06 | 1.30 ± 0.05 | ns |
PUFA/SFA | 0.07 ± 0.005 | 0.06 ± 0.005 | ns |