# Influence of Sugar Beet Pulp Supplementation on Pigs' Health and Production Quality
## 3 Results and Discussion
### Meat Quality Parameters
#### 3.5.3 The Fatty Acid Profile of Pork Meat  
The FA profile of pork meat from CG and TG-I groups is shown in Table 7. Saturated FAs (SFAs) were the most abundant (42-43%) in both groups due to the high levels of C-16:0 (23-24%) and C-18:0 (15-16%). The proportion of monounsaturated FAs (MUFA) was 36-42%; the most important FA were C-18:1 (30-38%). Polyunsaturated FA (PUFA) accounted for 14-22%, including mainly C-18:2 (11-18%). Significant differences in the amounts of certain FA, SFA, MUFA, and PUFA among the tested groups were found (\(p\leq 0.05\)). The amounts of C14:0, C16:1, C17:0, C17:1, C18:2, C18:3 \(\alpha\), C20:0, C20:1, C20:2, C20:3, and C20:4 FA were significantly higher, namely by 37.4, 20%, 2-fold, 1.9-fold, 55.7, 18.4, 28.4, 25.7, 43.8, 57.1%, and 2.1-fold, respectively, in pork meat from the TG-I group, compared to the CG group (\(p\leq 0.05\)). Significantly lower amounts of total SFAs and MUFA were determined in the meat of the TG-I group, whereas in this group, the total PUFA amount was 51.3% higher compared to CG meat. \begin{table}
\begin{tabular}{c c c} \hline
**Biogenic Amines, mg/kg** & **Control Group (CG)** & **TG-I** \\ \hline Tryptamine & nd & nd \\ Phenylethylamine & nd & nd \\ Putrescine & nd & nd \\ Cadaverine & nd & nd \\ Histamine & nd & nd \\ Tyramine & nd & nd \\ Spermidine & nd & nd \\ Spermine & 64.98 \(\pm\) 3.21 & 64.83 \(\pm\) 2.79 \\ \hline \end{tabular} Basal diet (CG), basal diet with dried sugar beet pulp (TG-I); nd—not detected. Data are presented as mean \(\pm\) standard error (\(n=10/\)group).  
\end{table} 
Table 6: Biogenic amine contents of pork meat. \begin{table}
\begin{tabular}{c c c} \hline
**Fatty Acids** & **CG** & **TG-I** \\ \hline C4:0 & Butyric acid & nd & nd \\ C6:0 & Hexanoic acid & nd & nd \\ C8:0 & Octanoic acid & nd & nd \\ C10:0 & Decanoic acid & nd & 0.025 \(\pm\) 0.01 \\ C11:0 & Undecanoic acid & nd & nd \\ C12:0 & Lauric acid & nd & 0.011 \(\pm\) 0.01 \\ C13:0 & Tridecanoic acid & nd & nd \\ C14:0 & Tetradecanoic acid & 1.74 \(\pm\) 0.02 a  & 2.39 \(\pm\) 0.01 b  \\ C14:1 & Myristoleic acid & nd & nd \\ C15:0 & Pentadecanoic acid & nd & 0.071 \(\pm\) 0.01 \\ C15:1 & _cis_-10-pentadecenoic acid & nd & nd \\ C16:0 & Palmitic acid & 24.8 \(\pm\) 0.1 b  & 23.2 \(\pm\) 0.1 a  \\ C16:1 & Palmitoleic acid & 3.35 \(\pm\) 0.02 a  & 4.02 \(\pm\) 0.03 b  \\ C17:0 & Heptadecanoic acid & 0.346 \(\pm\) 0.002 a  & 0.722 \(\pm\) 0.003 b  \\ C17:1 & _cis_-10-heptadecanoic acid & 0.289 \(\pm\) 0.002 a  & 0.544 \(\pm\) 0.003 b  \\ C18:0 & Stearic acid & 15.9 \(\pm\) 0.1 a  & 15.7 \(\pm\) 0.2 a  \\ C18:1 _cis,trans_ & _all_ _cis,trans_-9-octadecenoic acid & 38.0 \(\pm\) 0.2 b  & 30.03 \(\pm\) 0.1 a  \\ C18:2 & Linoleic acid & 11.5 \(\pm\) 0.1 a  & 17.9 \(\pm\) 0.2 b  \\ C18:2 _trans_ & Linoleic acid & nd & nd \\ C18:3 \(\gamma\) & \(\gamma\)-linolenic acid & nd & 0.020 \(\pm\) 0.01 \\ C18:3 \(\alpha\) & \(\alpha\)—linolenic acid & 1.47 \(\pm\) 0.02 a  & 1.74 \(\pm\) 0.03 b  \\ C20:0 & eicosanoic acid & 0.225 \(\pm\) 0.003 a  & 0.289 \(\pm\) 0.004 b  \\ C20:1 & _cis_-11-eicosenoic acid & 1.13 \(\pm\) 0.02 a  & 1.42 \(\pm\) 0.01 b  \\ C20:2 & _cis_-11,14-eicosadiene acid & 0.543 \(\pm\) 0.003 a  & 0.781 \(\pm\) 0.004 b  \\ C20:3 & _cis_-8,11,14-eicosatrienoic acid & 0.149 \(\pm\) 0.001 a  & 0.234 \(\pm\) 0.002 b  \\ C21:0 & Heinecosonoic acid & nd & nd \\ \hline \end{tabular}
\end{table} 
Table 7: Fatty acid profile (percentage of the total fatty acid methyl esters concentration in pork meat). Tissue FA biosynthesis and FA composition obtained from the diet influence the FA profile of pork meat [88]. Pigs are monogastrics, and the microbiota of their digestive tract does not metabolise FAs prior absorption [89]. Opposite to SFA and MUFA, linoleic and \(\alpha\)-linolenic FA cannot be synthesized in the body of pigs, and their levels in pork meat are related to the percentages of them found in the diet [78]. In the present study, the amounts of these FAs were higher in meat from pigs fed with SBP.