Effect of oregano essential oil and benzoic acid supplementation to a low-protein diet on meat quality, fatty acid composition, and lipid stability of longissimus thoracis muscle in pigs

Table 6 Effects of dietary treatments on fatty acid composition (%) of longissimus thoracis muscle

Item^a	NPD	LPD	LPOB	SEM^b	P-value
C14:0	1.16	1.01	1.33	0.07	0.141
C16:0	23.52	23.07	24.39	0.54	0.620
C16:1n-9	3.06	2.97	3.09	0.14	0.945
C17:0	0.19	0.20	0.22	0.01	0.494
C18:0	11.63	12.82	12.02	0.30	0.279
C18:1n-9	38.02^b	40.20^a	39.56^ab	0.36	0.029
C18:2n-6	12.69^a	10.10^b	11.06^ab	0.41	0.015
C18:3n-3	0.29	0.25	0.24	0.01	0.230
C20:0	0.15	0.15	0.16	<0.01	0.851
c20:2n-6	0.32	0.29	0.30	0.01	0.421
c20:3n-3	0.27	0.30	0.29	0.01	0.630
C20:4n-6	2.30	2.39	2.48	0.14	0.875
C22:5n-3	0.51	0.53	0.50	0.04	0.951
SFA^c	36.65	37.25	38.12	0.46	0.452
MUFA^d	41.08^b	43.17^a	42.64^ab	0.36	0.039
PUFA^e	16.38^a	13.86^b	14.87^ab	0.48	0.089

The fatty acid results were presented as g/100 g fatty acids (wt%). Means within a row with different superscript letters are significantly different (P < 0.05) or tendency (P < 0.1)
^a NPD normal protein group, LPD low protein, amino acid-supplemented group, LPOB 250 mg/kg oregano essential oil and 1000 mg/kg benzoic acid group
^bStandard error of mean, n = 6
^cSaturated fatty acids (SFA) percentage is the sum of 14:0, 16:0, 17:0, 18:0, and 20:0
^dMonounsaturated fatty acids (MUFA) percentage was calculated as the sum of c16:1n-9 and c18:1n-9
^ePolyunsaturated fatty acids (PUFA) percentage was calculated as the sum of 18:2n-6, 18:3n-3, 20:2n-6, 20:3n-3, 20:4n-6, and 22:5n-3

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