Table 1. Comparison of intramuscular fatty acid compositions in longissimus muscle between Wagyu and Holstein steers fattened by an identical conventional fattening system (Data from Gotoh et al., 2011)

Fatty acid	Wagyu (n=6)	Holstein (n=5)	p-value1)
IMF(%)2)	32.066±2.805	17.34±2.864	<0.01
12:0	0.052±0.004	0.037±0.004	<0.05
14:0	2.840±0.172	2.726±0.282	n.s.
14:1	0.848±0.103	0.798±0.121	n.s.
15:0	0.402±0.037	0.351±0.039	n.s.
15:1	0.025±0.002	0.024±0.002	n.s.
16:0	26.144±0.546	28.009±0.661	0.055
16:1	4.069±0.225	3.833±0.162	n.s.
17:0	1.037±0.087	1.004±0.117	n.s.
17:1	0.986±0.082	0.825±0.114	n.s.
18:0	10.484±0.266	12.267±0.516	<0.05
18:1	50.040±0.911	47.465±0.980	n.s.
18:2 n-6	2.116±0.911	1.926±0.129	n.s.
18:3 n-3	0.121±0.036	0.175±0.062	n.s.
CLA 9c, 11t	0.302±0.031	0.260±0.015	n.s.
20:0	0.071±0.003	0.128±0.027	0.051
20:1	0.457±0.046	0.164±0.028	<0.001
ΣSFA3)	41.033±0.562	44.524±0.842	<0.01
ΣMUFA3)	56.472±0.704	53.112±0.853	<0.05
ΣPUFA3)	2.539±0.225	2.363±0.094	n.s.