Table 7 Effects of persimmon peel (PP) supplementation on intramuscular fat (IMF), fatty acid composition, and cholesterol content of porcine longissimus dorsi muscle

IMF (%)

1.90 ± 0.80

2.90 ± 1.22

2.66 ± 0.23

2.78 ± 0.99

NS

 SFA (%)

43.7 ± 0.35^a

43.6 ± 0.61^a

43.2 ± 0.59^a

41.5 ± 0.81^b

*

 MUFA (%)

44.1 ± 0.63

44.4 ± 1.01

43.7 ± 0.80

45.0 ± 1.22

NS

 PUFA (%)

12.1 ± 0.21^b

12.0 ± 0.45^b

13.1 ± 0.55^a

13.6 ± 0.65^a

*

 PUFA:SFA

0.28 ± 0.02^b

0.28 ± 0.02^b

0.30 ± 0.01^ab

0.33 ± 0.01^a

*

 n-6 (%)

11.6 ± 0.97

11.4 ± 1.79

12.4 ± 1.51

12.9 ± 0.41

NS

 n-3 (%)

0.57 ± 0.06

0.58 ± 0.10

0.67 ± 0.14

0.68 ± 0.15

NS

 n-6:n-3

20.3 ± 1.31

19.7 ± 1.37

18.7 ± 1.93

19.6 ± 4.61

NS

  h/H index

1.78 ± 0.07^b

1.83 ± 0.07^b

1.91 ± 0.11^b

2.09 ± 0.12^a

**

 Total cholesterol

99.1 ± 1.46^a

96.4 ± 0.97^ab

98.1 ± 2.60^ab

94.4 ± 2.46^b

*

 HDL cholesterol

25.3 ± 1.23

29.4 ± 3.60

29.2 ± 0.39

25.5 ± 1.61

NS

 LDL cholesterol

51.4 ± 1.40^a

45.2 ± 3.13^b

46.6 ± 1.40^b

47.4 ± 1.52^b

*