Table 4. Effect of pig breed and processing stage on free amino acid and fatty acid of dry-cured loin

Parameters	Pig breeds	Stage				SEM
Parameters	Pig breeds	RM	CM	DR15	DR30	SEM
TFAA (mg/100 g)	Berkshire	1,956.98^C	2,165.75^C	2,465.154^Ba	2,690.32^Aa	35.25
	LYD	1,798.34^B	1,965.56^B	2,095.36^ABb	2,137.40^Ab	32.88
	SEM	20.36	30.54	15.32	28.65
SFA (mg/g)	Berkshire	9.51^Ca	9.54^Ca	13.06^B	17.09^Aa	0.77
	LYD	7.75^Bb	7.60^Bb	12.93^AB	15.92^AB	0.59
	SEM	0.74	0.43	0.69	0.76
UFA (mg/g)	Berkshire	15.89^Ca	15.86^Ca	22.84^Ba	27.73^Aa	0.42
	LYD	10.38^Cb	11.18^Cb	17.31^Bb	25.28^AB	0.77
	SEM	0.39	0.59	0.06	0.35
MUFA (mg/g)	Berkshire	12.19^Ca	11.57^Ca	16.94^Ba	21.92^Aa	0.74
	LYD	8.28^Cb	8.27^Cb	13.53^Bb	19.61^AB	0.45
	SEM	0.08	0.32	0.55	0.45
PUFA (mg/g)	Berkshire	3.70^B	4.30^Ba	5.90^Aa	5.81^Aa	0.79
	LYD	2.09^B	2.91^Bb	3.78^Bb	4.67^AB	0.47
	SEM	0.36	0.35	0.73	0.29

Means with upper letter in same animal significantly differ.
Means with small letter in same stage significantly differ.
RM, raw meat; CM, cured meat; DR15, day 15 of drying-ripening; DR30, day 30 of drying-ripening; TFAA, total free amino acid; LYD, Landrace×Yorkshire×Duroc; SFA, saturated fatty acid; UFA, unsaturated fatty acid, MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid.