Table 4. Composition of fatty acids of the longissimus dorsi muscle and Semimembranosus muscle of finishing pigs at different slaughter weights¹⁾

Item	Av (115 kg)		Hi (125 kg)		XHi (135 kg)		SEM	p-value
	B	G	B	G	B	G		SW	S	SW×S
Longissimus dorsimuscle
14:0	1.91	1.83	1.69	1.98	1.88	1.82	0.10	0.93	0.53	0.13
16:0	25.9	25.6	24.6	25.9	25.4	25.0	0.6	0.59	0.66	0.26
18:0	13.5	12.9	12.2	13.2	12.2	11.9	0.4	0.05	0.88	0.22
16:1	3.84	3.95	4.12	3.99	3.87	3.98	0.27	0.79	0.82	0.84
18:1	38.6	39.3	39.7	40.2	39.5	40.9	0.9	0.39	0.28	0.90
18:2	9.1	10.2	11.3	9.3	10.9	10.5	1.2	0.68	0.67	0.45
20:4	4.04	3.22	3.49	2.37	3.08	2.75	0.46	0.23	0.06	0.70
Others	3.2	3.0	3.0	3.0	3.2	3.2
Total	100.0	100.0	100.0	100.0	100.0	100.0
SFA	41.6	40.7	38.8	41.4	39.8	39.0	0.9	0.16	0.64	0.09
UFA	58.4	59.3	61.2	58.6	60.2	61.0	0.9	0.16	0.68	0.09
n-3	0.42	0.35	0.38	0.48	0.44	0.45	0.04	0.26	0.73	0.10
n-6	13.5	13.8	15.2	12.1	14.4	13.6	1.3	0.94	0.27	0.44
Semimembranosus muscle
14:0	2.14	2.00	1.68	1.92	1.72	1.71	0.10	< 0.01	0.73	0.20
16:0	24.7	24.8	23.4	24.1	23.8	23.2	0.4	< 0.01	0.86	0.25
18:0	11.5	11.7	11.4	11.2	11.4	10.4	0.4	0.32	0.34	0.37
16:1	3.75	3.96	3.86	3.88	3.53	3.93	0.24	0.81	0.29	0.75
18:1	39.4	41.0	38.4	38.3	37.5	39.0	1.2	0.22	0.34	0.74
18:2	11.9	10.6	13.6	13.2	13.9	13.9	0.8	0.01	0.40	0.72
20:4	2.89	2.56	4.30	3.96	4.40	4.18	0.60	0.03	0.55	0.99
Others	3.7	3.5	3.4	3.4	3.7	3.7
Total	100.0	100.0	100.0	100.0	100.0	100.0
SFA	38.7	38.8	36.8	37.5	37.3	35.7	0.7	0.01	0.70	0.26
UFA	61.3	61.2	63.2	62.5	62.7	64.3	0.7	0.01	0.70	0.27
n-3	0.54	0.47	0.52	0.53	0.55	0.56	0.04	0.46	0.62	0.56
n-6	15.3	13.6	18.4	17.7	18.8	18.5	1.4	0.01	0.42	0.86

Data, expressed as percentages of total fatty acids by weight, are means of six animals in each SW × S combination.
Av, average; Hi, high; XHi, extra-high; B, barrow; G, gilt; SW, slaughter weight; S, sex; SFA, saturated fatty acids; UFA, unsaturated fatty acids.