A porcine gluteus medius muscle genome-wide transcriptome analysis: dietary effects of omega-6 and omega-3 fatty acids on biological mechanisms

Table 3 Fatty acid profile [g/100 g FAME] of the muscle of pigs from two examined groups (mean ± SD)

Fatty acid	Supplemented	Control	P value
C14:0	1.39 ± 0.18	1.51 ± 0.32	0.42997
C16:0	23.77 ± 1.35	25.17 ± 1.67	0.13779
C18:0	13.96 ± 0.54	13.75 ± 0.57	0.84922
C20:0	0.27 ± 0.13	0.11 ± 0.07	0.66062
C16:1 n-7	2.78 ± 0.34	3.34 ± 0.42	0.02783*
C18:1 n-9	36.23 ± 1.93	38.92 ± 2.02	0.04020*
C18:1 n-7	3.34 ± 0.32	3.92 ± 0.31	0.01022*
C18:2 n-6	9.44 ± 1.49	8.14 ± 2.46	0.29516
C18:3 n-3	4.45 ± 1.09	0.57 ± 0.52	1.37E−5***
C20:4 n-6	1.24 ± 0.24	1.36 ± 0.53	0.62428
Ʃ saturated FA	41.85 ± 1.30	42.87 ± 1.46	0.23132
Ʃ monounsaturated FA	42.77 ± 2.41	46.48 ± 2.54	0.02678*
Ʃ polyunsaturated FA	15.27 ± 2.66	10.19 ± 2.20	0.00476**
Ʃ n-6 FA	10.69 ± 1.67	9.51 ± 2.79	0.39499
Ʃ n-3 FA	4.47 ± 1.14	0.89 ± 0.55	0.00035***
n-6/n-3 FA	2.57 ± 1.09	11.57 ± 8.81	0.120

Means and standard deviations of fatty acids and profiles of omega-6/omega-3 fatty acids. Comparisons were made between the muscle tissue of pigs fed with a diet supplemented with fatty acids versus pigs fed with a control diet
*P value <0.05; **P value <0.01;*P value <0.001