## 3 Results and Discussion
### Fatty Acid Profiles and Health Indexes of Groin, Jowl, and Trimming Shoulder Fats
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Fatty Acids Group** & **GF\_L** & **GF\_D** & **JF\_L** & **JF\_D** & **TSF\_L** & **TSF\_D** \\ \hline MUFA (\%) & 46.11 \(\pm\) 3.03 a & 46.50 \(\pm\) 2.84 a & 51.97 \(\pm\) 3.01 c & 51.16 \(\pm\) 4.01 b & 52.15 \(\pm\) 4.14 c & 46.56 \(\pm\) 2.38 a \\ \hline PUFA (\%) & 10.78 \(\pm\) 1.02 a & 12.05 \(\pm\) 1.81 c & 11.37 \(\pm\) 1.98 b & 12.95 \(\pm\) 3.03 d & 10.59 \(\pm\) 1.14 a & 13.67 \(\pm\) 1.89 e \\ \hline SFA (\%) & 43.11 \(\pm\) 1.32 f & 41.45 \(\pm\) 0.99 e & 36.66 \(\pm\) 1.07 b & 35.89 \(\pm\) 0.86 a & 37.26 \(\pm\) 0.98 c & 39.77 \(\pm\) 1.16 d \\ \hline PUFA/SFA & 0.25 & 0.29 & 0.31 & 0.36 & 0.28 & 0.34 \\ \hline _n-6/n-3_ & 9.48 a & 10.37 bc & 9.26 ab & 10.54 bc & 8.57 a & 11.01 c \\ \hline IA & 0.57 & 0.54 & 0.45 & 0.44 & 0.48 & 0.50 \\ \hline IT & 1.35 & 1.29 & 1.05 & 1.01 & 1.07 & 1.19 \\ \hline HH & 1.99 & 2.03 & 2.48 & 2.51 & 2.39 & 2.20 \\ \hline HPI & 1.75 & 1.84 & 2.20 & 2.27 & 2.09 & 2.00 \\ \hline \hline \end{tabular} GF_L—groin fat (liquid feed); GF_D—groin fat (dry feed); IF_L—jowl fat (liquid feed); FT_D—jowl fat (dry feed); TSF_L—trimming shoulder fat (liquid feed); TSF_D—trimming shoulder fat (dry feed). MUFA—monounsaturated fatty acids; PUFA—polyunsaturated fatty acids; SFA—saturated fatty acids; IA—index of atherogenicity; IT—index of thrombogenicity; HH—hypocholesterolem/hypercholesterolemic index; HPI—health promoting index. Data denoted by the same lowercase letters are not statistically different (\(\alpha\) = 0.05) in terms of fatty acid group content.  
\end{table} 
Table 4: Fatty acid groups and health indexes of pork fats. following feed systems were used in the study: control, with the addition of animal fat, soybean oil (1%) and calcium soaps from palm oil (1%). In the intramuscular fat of pigs fed a soybean-oil-supplemented diet, the average SFA content was 34.64%, MUFA content was 45.66%, and PUFA content was 18.45%. [PERSON] et al. [42] conducted research on the effect of soy addition on the fatty acid profile of pork fat. In their research, soybean meal (18.60%) and soybean oil (3%) were used in pigs' diets. The average SFA content reached 34.97%. This value was consistent with the result obtained in this study for the jowl fat of pigs fed dry feed (JF_D). In the research conducted by [PERSON] et al. [42], the PUFA content (16.31%) was higher than the values found in this study in the case of groin, jowl, and trimming shoulder fats, for which the PUFA share did not exceed 14%. In Table 4, the results determining the ratio of fatty acids from the \(n\)-6 to \(n\)-3 families in groin fat, jowl fat, and trimming shoulder fat are presented. Pork fats of pigs fed a liquid diet are characterized by a lower ratio of \(n\)-6 to \(n\)-3 fatty acids than the fats of dry-fed pigs. In fats extracted from groin and trimming shoulder fats, statistically significant differences were found depending on the feed type. The greatest difference in the \(n\)-6 to \(n\)-3 ratio was observed in the trimming shoulder fat. In the case of fat of pigs fed a liquid diet, it reached 8.57, and fed dry feed--11.01. In studies conducted by [PERSON] et al. [41], in intramuscular fat of pigs fed a diet with the addition of 1% soybean fat, the \(n\)-6 to \(n\)-3 ratio of 11.03 was reported. This result is in agreement with the value obtained in this study for TSF_D. For jowl and groin fats (dry feed), the values of \(n\)-6 to \(n\)-3 fatty acids ratio were lower: 10.54 and 10.37, respectively. According to the recommendations, the ratio of \(n\)-6 to \(n\)-3 fatty acids should be less than 5:1; unfortunately, in the daily diet of Europeans, this proportion is much higher and amounts even to 15-20:1. Therefore, groin, jowl and trimming shoulder fats of liquid-fed pigs, characterized by a lower \(n\)-6 to \(n\)-3 fatty acid ratio, can be considered as more beneficial from a health point of view than the fats of pigs offered dry feed.