Table 3. Fatty acids composition of longissimus dorsi muscle of Hanwoo steers by boiled feed

Items	Control (%)	Boiled feed (%)	p-value
Myristic acid (c_14:0)	2.86 ± 0.08	3.01 ± 0.09	0.249
Palmitic acid (c_16:0)	27.61 ± 0.12	26.86 ± 0.31	0.090
Palmitoleic acid (c_16:ln7)	3.60 ± 0.30^b	4.47 ± 0.21^a	0.031
Stearic acid (c_18:0)	13.04 ± 0.70^a	11.15 ± 0.32^b	0.015
Oleic acid (c_18:ln9)	49.93 ± 0.57^b	52.11 ± 0.46^a	0.011
Vaccenic acid (c_18:ln7)	ND	ND	-
Linoleic acid (c_18:2n6)	2.11 ± 0.17^a	1.64 ± 0.11^b	0.030
γ-Linolenic acid (c_18:3n6)	0.04 ± 0.00	0.05 ± 0.00	0.810
Linolenic acid (c_18:3n3)	0.07 ± 0.01	0.07 ± 0.01	0.582
Eicosenoic acid (c_20:ln9)	0.63 ± 0.04^a	0.51 ± 0.02^b	0.011
Arachidonic acid (c_20:4n6)	0.11 ± 0.01^b	0.14 ± 0.01^a	0.042
Saturated fatty acids (SFA)	43.5 ± 0.69^a	41.0 ± 0.51^b	0.011
Unsaturated fatty acids (UFA)	56.5 ± 0.69^b	59.0 ± 0.51^a	0.011
Monounsaturated fatty acid (MUFA)	54.2 ± 0.85^b	57.1 ± 0.52^a	0.008
Polyunsaturated fatty acids (PUFA)	2.33 ± 0.18^a	1.89 ± 0.12^b	0.052
n3	0.07 ± 0.01	0.07 ± 0.01	0.582
n6	2.26 ± 0.18^a	1.83 ± 0.11^b	0.047
MUFA/SFA	1.25 ± 0.04^b	1.40 ± 0.03^a	0.011
PUFA/SFA	0.05 ± 0.00	0.05 ± 0.00	0.144

Means ± SEM.
Each sample repeated 3 times with triple.
Means with different superscripts in the same row differ significantly (p < 0.05).
ND, not detected.