Table 5. Correlation coefficients between fatty acids and meat quality traits

	CIE a*	Drip loss	Cooking loss	Sarcomere length	Shear force
C12:0	0.170	−0.224*	−0.071	−0.002	0.069
C14:0	0.083	−0.277**	−0.062	0.002	0.035
C16:0	0.356***	−0.158	0.058	0.032	0.014
C18:1 n-9	−0.209*	0.225*	0.099	0.109	−0.152
C18:2 n-6	−0.255*	0.190	−0.247*	−0.171	0.074
C20:2 n-6	−0.131	−0.023	−0.218*	−0.220*	0.146
C20:3 n-6	−0.127	0.134	−0.232*	−0.161	0.088
C21:0	−0.228	−0.150	−0.073	−0.171	0.045
C22:0	0.032	0.039	−0.144	−0.125	0.234*
C22:6 n-3	−0.214*	0.074	−0.059	−0.009	−0.058
SFA1	0.281**	−0.233*	−0.057	0.029	0.051
MUFA	−0.237*	0.164	0.108	0.052	−0.099
PUFA	−0.200*	0.169	−0.245*	−0.167	0.087
MUFA/SFA	−0.260**	0.193	0.078	0.022	−0.088
PUFA/SFA	−0.274**	0.242*	−0.209*	−0.162	0.041
n-6/n-3	−0.241*	0.195	−0.209*	−0.194	0.077