Table 4. Fatty acid composition (%) of pork loins with no (CON) or 24 h lairage (LRG)

Variables	CON	LRG	SEM1)
C10:0	0.13	0.12	0.003
C12:0	0.11	0.11	0.002
C14:0	1.55	1.47	0.330
C16:0	24.91	24.32	0.228
C16:1	3.31	3.33	0.092
C18:0	12.07	11.63	0.218
C18:1	42.99	43.94	0.604
C18:2	9.69	9.61	0.395
C18:3	0.70	0.70	0.020
C20:2	0.32	0.31	0.009
C20:3	0.25	0.25	0.016
C20:4	1.84	1.92	0.164
C20:5	0.04	0.05	0.003
C22:6	0.04	0.04	0.003
C24:1	0.32	0.35	0.026
Total	98.26	98.14	0.193
SFA	38.76	37.65	0.394
UFA	59.49Y	60.49X	0.339
MUFA	46.62	47.62	0.626
PUFA	12.88	12.87	0.550
UFA/SFA	1.54Y	1.61X	0.025
n-6/n-3	11.50	11.45	0.481
n-6	11.84	11.84	0.542
n-3	1.03	1.03	0.021
AI	0.53X	0.50Y	0.008
TI	1.19X	1.14Y	0.018
P/S	0.33	0.34	0.017

Values are presented as n = 30.
Different letters within the same row indicate significant difference (p < 0.05).
SFA, saturated fatty acid; UFA, unsaturated fatty acid; MUFA, monounsaturated fatty acid; PUFA; polyunsaturated fatty acid; AI, atherogenic index; TI, thrombogenicity index; P/S, ratio of PUFA to SFA.