Table 7. Comparing various saturated, unsaturated, monounsaturated, and polyunsaturated fatty acids characteristics of different breeds of pigs with and without coffee supplementation (%)

	Coffee −¹⁾			Coffee +		SEM	p-value
	LYD	YB	YW	YB	YW		Breeds	YB vs YW
	0	1	3	2	4		0 vs 1 vs 3	1+2 vs 3+4
Belly
SFA	42.475	46.388	47.347	46.052	46.570	0.722	0.273	0.741
UFA	51.558^b	57.858^a	55.053^a	58.152	55.715	0.845	0.005	0.827
MUFA	40.528	43.747	42.640	43.973	42.927	0.737	0.155	0.968
PUFA	11.032^b	14.112^a	12.412^ab	14.178	12.788	0.487	0.002	0.726
MUFA / PUFA	3.742^a	3.107^c	3.470^b	3.123	3.367	0.159	0.028	0.644
Loin
SFA	38.597^b	38.535^b	40.322^a	38.697	40.038	0.512	< 0.001	0.496
UFA	56.635^b	61.260^a	56.653^b	61.313	57.438	0.504	< 0.001	0.450
MUFA	45.082^b	48.963^a	44.885^b	49.222	45.643	0.479	< 0.001	0.605
PUFA	11.553	12.298	11.770	12.093	11.797	0.211	0.052	0.568
MUFA / PUFA	3.910^ab	3.990^a	3.820^b	4.078	3.873	0.085	0.037	0.837

−, without coffee; +, with 0.5% SCG.
Mean values within a row with different superscript letters were significantly different (p < 0.05).
3LYD, Landrace × Yorkshire × Duroc; YB, Yorkshire × Berkshire; YW, Yorkshire × Woori; SFA, saturated fatty acid; UFA, unsaturated fatty acid; MUFA, monosaturated fatty acids; PUFA, polyunsaturated fatty acids; SCG, spent coffee grounds.