Table 2. Effect of pig breed on meat quality properties and fatty acid composition in pork loin

Traits	Berkshire	LYD	SE
Moisture (%)	74.81**	72.83	0.28
Protein (%)	22.12	21.94	0.23
Fat (%)	1.79	3.88***	0.16
Ash (%)	1.28	1.35	0.02
pH	5.86*	5.64	0.03
L*	51.63	52.87	0.61
a*	8.35*	7.24	0.54
b*	3.92	4.80*	0.22
Drip loss (%)	1.80	2.42*	0.08
Cooking loss (%)	24.96	28.90**	0.49
WBSF (N)	20.44	25.83*	0.72
C14:0	1.64	1.59	0.07
C16:0	25.59*	23.00	0.35
C16:1	3.61	3.97	0.07
C17:1	0.42	0.80*	0.05
C18:0	12.49**	10.86	0.22
C18:1	42.86	42.46	0.39
C18:2	10.71	13.64***	0.34
C18:3	0.85	0.73	0.06
C20:4	1.36	2.18***	0.14
SFA	39.81**	36.22	0.52
MUFA	46.89	47.23	0.39
PUFA	12.92	16.55**	0.47

p < 0.05,
p < 0.01,
p < 0.001.
LYD, Landrace×Yorkshire×Duroc; WBSF, Warner-Bratzler shear force; SFA, saturated fatty acid; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid.