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

	Treatment^c				Level of significance
	Control	T1	T2	T3	Level of significance
IMF (%)	1.90 ± 0.80	2.90 ± 1.22	2.66 ± 0.23	2.78 ± 0.99	NS
Fatty acids
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	**
Cholesterol (mg/100 g)
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	*