Table 1. Descriptive statistics for meat quality traits and fatty acid composition of pork loin

Traits	Mean	Max	Min	SD	CV
Moisture (%)	73.82	75.42	68.79	1.45	1.97
Protein (%)	22.03	25.74	19.87	1.15	5.23
Fat (%)	2.84	6.34	1.29	1.53	49.53
Ash (%)	1.32	1.56	0.85	0.19	16.23
pH	5.75	6.18	5.48	0.16	2.81
L*	52.25	57.72	45.22	2.77	5.31
a*	7.80	13.38	4.58	2.46	31.59
b*	4.36	7.64	2.41	1.10	25.29
Drip loss (%)	2.11	3.20	0.62	0.52	24.82
Cooking loss (%)	26.93	32.66	21.14	3.11	11.53
WBSF (N)	23.14	33.41	15.26	4.56	19.71
C14:0	1.62	2.97	1.09	0.35	21.90
C16:0	24.29	29.15	21.66	2.04	8.39
C16:1	3.79	4.46	2.55	0.37	9.73
C17:1	0.61	1.25	0.19	0.30	48.99
C18:0	11.68	15.92	9.02	1.32	11.28
C18:1	42.66	45.52	37.73	1.75	4.11
C18:2	12.17	16.05	7.34	2.14	17.58
C18:3	0.79	1.22	0.35	0.30	37.34
C20:4	1.77	3.82	0.54	0.79	44.75
SFA	38.02	46.74	32.70	3.02	7.95
MUFA	47.06	50.19	41.03	1.76	3.74
PUFA	14.74	19.63	8.43	2.77	18.81

p < 0.05,
p < 0.01,
p < 0.001.
CV, coefficient of variation; WBSF, Warner-Bratzler shear force; SFA, saturated fatty acid; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid.