## 3 Results and Discussion
### Changes in Fatty Acids
\begin{table}
\begin{tabular}{c c c c c c c c c c c} \hline \multirow{2}{*}{**Compound**} & \multirow{2}{*}{**C**} & \multicolumn{4}{c}{**65 \({}^{\circ}\)C**} & \multicolumn{4}{c}{**70 \({}^{\circ}\)C**} & \multirow{2}{*}{**SEM**} & **P** & **P** & **P** \\  & & **12 h** & **18 h** & **24 h** & **12 h** & **18 h** & **24 h** & **(T)** & **(t)** & **(T’+t)** \\ \hline ATP & 3.03 \({}^{\text{f}}\) & 14.42 \({}^{\text{e}}\) & 16.55 \({}^{\text{d}}\) & 20.58 \({}^{\text{c}}\) & 18.03 \({}^{\text{d}}\) & 22.80 \({}^{\text{b}}\) & 26.01 \({}^{\text{a}}\) & 0.382 & \textless{}0.0001 & \textless{}0.0001 & 0.0208 \\ ADP & 1.84 \({}^{\text{a}}\) & 0.28 \({}^{\text{b}}\) & 0.35 \({}^{\text{b}}\) & 0.33 \({}^{\text{b}}\) & 0.49 \({}^{\text{b}}\) & 0.47 \({}^{\text{b}}\) & 0.42 \({}^{\text{b}}\) & 0.074 & 0.0052 & 0.7630 & 0.4225 \\ AMP & 26.91 \({}^{\text{a}}\) & 21.84 \({}^{\text{b}}\) & 21.98 \({}^{\text{b}}\) & 19.83 \({}^{\text{c}}\) & 25.50 \({}^{\text{ab}}\) & 24.80 \({}^{\text{ab}}\) & 24.72 \({}^{\text{ab}}\) & 0.823 & \textless{}0.0001 & 0.2341 & 0.4636 \\ IMP & 42.35 \({}^{\text{a}}\) & 22.58 \({}^{\text{b}}\) & 25.00 \({}^{\text{bc}}\) & 21.35 \({}^{\text{c}}\) & 29.42 \({}^{\text{abc}}\) & 41.02 \({}^{\text{a}}\) & 37.27 \({}^{\text{ab}}\) & 3.107 & \textless{}0.0001 & 0.0761 & 0.2049 \\ Inosine & 45.83 \({}^{\text{a}}\) & 44.79 \({}^{\text{a}}\) & 38.63 \({}^{\text{ab}}\) & 31.86 \({}^{\text{b}}\) & 31.13 \({}^{\text{b}}\) & 31.69 \({}^{\text{b}}\) & 29.61 \({}^{\text{b}}\) & 2.195 & 0.0004 & 0.0096 & 0.0378 \\ GMP & 0.98 \({}^{\text{ab}}\) & 0.79 \({}^{\text{b}}\) & 0.68 \({}^{\text{b}}\) & 0.73 \({}^{\text{b}}\) & 0.89 \({}^{\text{ab}}\) & 1.03 \({}^{\text{ab}}\) & 1.35 \({}^{\text{a}}\) & 0.103 & 0.0019 & 0.1706 & 0.1019 \\ Hypoxanthine & 22.16 \({}^{\text{c}}\) & 27.99 \({}^{\text{b}}\) & 29.30 \({}^{\text{ab}}\) & 32.28 \({}^{\text{a}}\) & 31.03 \({}^{\text{ab}}\) & 31.35 \({}^{\text{a}}\) & 32.03 \({}^{\text{a}}\) & 0.685 & 0.0174 & 0.0092 & 0.1032 \\ \hline \end{tabular} \({}^{\text{a}}\)-\({}^{\text{f}}\) Different superscript letters within the same row mean significantly different between treatments (\(p<0.05\)). C, control (boiled at 72 \({}^{\circ}\)C for 40 mph). ATP, adenosine triphosphate. ADP, adenosine diphosphate AMP, adenosine-5’-monophosphate. IMP, inosine-5’-monophosphate. GMP, guanosine-5’-monophosphate. SEM, standard error of means. T, temperature. t, time. T’+, time. T’+, time. interaction between cooking time and temperature.  
\end{table} 
Table 6: Nucleotide-related compound (mg/100 g) of horse loin cooked sous vide at different conditions. \begin{table}
\begin{tabular}{c c c c c c c c c c c c} \hline \hline \multirow{2}{*}{**Compound NS**} & \multirow{2}{*}{**C**} & \multicolumn{4}{c}{**65 °C**} & \multicolumn{4}{c}{**70 °C**} & \multirow{2}{*}{**SEM**} & \multirow{2}{*}{**P**} & \multirow{2}{*}{**P**} & \multirow{2}{*}{**P**} \\ \cline{3-3} \cline{5-11}  & & **12 h** & **18 h** & **24 h** & **12 h** & **18 h** & **24 h** & & **(T)** & **(t)** & **(t)** & **(t)** \\ \hline C140 (mysitsic acid) & 2.95 & 3.65 & 2.86 & 3.30 & 4.65 & 3.63 & 3.06 & 0.493 & 0.2534 & 0.1564 & 0.4709 \\ C160 (palmitic acid) & 25.10 & 25.58 & 25.01 & 25.25 & 26.35 & 25.68 & 25.47 & 0.716 & 0.3531 & 0.5932 & 0.9104 \\ C161n7 (palmitic acid) & 2.46 & 3.12 & 2.20 & 2.96 & 3.26 & 3.10 & 2.22 & 0.464 & 0.8000 & 0.4427 & 0.2390 \\ C156 (gueric acid) & 8.79 & 7.01 & 9.38 & _7.69_ & _6.67_ & 7.15 & 8.60 & 1.064 & 0.5576 & 0.3998 & 0.3980 \\ C181n9 (oleic acid) & 19.50 & 21.89 & 19.76 & 21.88 & 19.32 & 24.23 & 19.91 & 2.666 & 0.9098 & 0.8771 & 0.4183 \\ C181n7 (wacent acid) & 1.76 & 1.59 & 1.53 & 1.86 & 2.09 & 1.62 & 1.41 & 0.374 & 0.8932 & 0.7747 & 0.4956 \\ C182n0 (micmic acid) & 29.00 & 28.75 & 28.50 & 28.02 & 27.89 & 25.54 & 28.57 & 2.184 & 0.5721 & 0.8153 & 0.7508 \\ C183n86 (-InIncolnic acid) & 0.05 & 0.05 & 0.05 & 0.06 & 0.08 & 0.06 & 0.06 & 0.019 & 0.4411 & 0.6864 & 0.8696 \\ C183n3 (a-in-micmic acid) & 5.41 &