Table 1 Mean comparison ± standard deviation between high and low groups for the traits included in the principal components analysis (PCA)

Carcass height (CH)

72.79 ± 9.90

69.57 ± 12.73

NS

Weight of ham (WH)

19.88 ± 2.46

19.66 ± 3.10

NS

Weight of Shoulder (WS)

10.26 ± 1.25

10.93 ± 2.10

NS

Intramuscular fat (IMF)

2.21 ± 0.88

1.49 ± 0.38

NS

Fatty acids

Saturated FA

Myristic acid (C14:0)

1.22 ± 0.13

1.12 ± 0.12

NS

Palmitic acid (C16:0)

23.78 ± 0.79

21.39 ± 0.69

***

Heptadecanoic acid (C17:0)

0.20 ± 0.03

0.33 ± 0.09

***

Stearic acid (C18:0)

14.65 ± 1.16

13.69 ± 0.77

*

Arachidic acid (C20:0)

0.26 ± 0.05

0.21 ± 0.08

NS

Monounsaturated FA

Palmitoleic acid (C16:1 n-7)

2.74 ± 0.24

2.20 ± 0.33

***

Heptadecenoic acid (C17:1)

0.20 ± 0.05

0.32 ± 0.20

**

Oleic acid (C18:1 n-9)

42.57 ± 1.34

34.92 ± 2.96

***

Octadecenoic acid (C18:1 n-9)

4.04 ± 0.27

3.70 ± 0.31

*

Eicosenoic acid (C20:1 n-9)

0.86 ± 0.08

0.77 ± 0.07

NS

Polyunsaturated FA

Linoleic acid (C18:2 n-6)

7.16 ± 0.52

15.11 ± 1.65

***

α-Linolenic acid (C18:2 n-3)

0.46 ± 0.08

1.10 ± 0.56

***

Eicosadienoic acid (C20:2 n-6)

0.41 ± 0.05

0.63 ± 0.13

***

Eicosatrienoic acid (C20:3 n-6)

0.16 ± 0.03

0.53 ± 0.15

***

Arachidonic acid (C20:4 n-6)

0.84 ± 0.17

3.10 ± 0.77

***

Metabolic ratios

Average Chain Length (ACL)

17.44 ± 0.02

17.49 ± 0.12

*

Saturated FA (SFA)

40.12 ± 1.51

36.72 ± 1.22

***

Monounsaturated FA (MUFA)

50.72 ± 1.56

42.38 ± 3.13

***

Polyunsaturated FA (PUFA)

9.03 ± 0.64

20.46 ± 2.21

***

Peroxidability index (PI)

12.28 ± 3.80

32.43 ± 4.43

***

Double-bond index (DBI)

0.65 ± 0.20

0.91 ± 0.03

***

Unsaturated index (UI)

1.63 ± 0.50

2.48 ± 0.10

***