## 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} \hline \hline \multirow{2}{*}{**Fatty Acid**} & **Fatty Acid Percentage** & \multirow{2}{*}{**Fatty Acid Percentage in Positions (\%)**} & **Fatty Acid Share in** \\  & & & _sn-2_ & _sn-1,3_ & \\ \hline \multicolumn{5}{c}{TSF\_L} \\ \hline
14:0 & 1.83 \(\pm\) 0.56 b  & 4.69 & 0.40 & 85.43 \\ \hline
16:0 & 22.52 \(\pm\) 2.07 s  & 56.99 & 5.29 & 84.35 \\ \hline
18:0 & 11.75 \(\pm\) 0.99 d  & 4.94 & 15.16 & 14.01 \\ \hline
18:1 _n_-9 & 48.10 \(\pm\) 2.96 j  & 20.83 & 61.72 & 14.44 \\ \hline
18:2 _n_-6 & 8.91 \(\pm\) 0.77 c  & 5.69 & 10.52 & 21.29 \\ \hline  & & & & \\ \hline
14:0 & 1.50 \(\pm\) 0.39 a  & 3.86 & 0.32 & 85.78 \\ \hline
16:0 & 24.02 \(\pm\) 2.69 h  & 59.30 & 6.38 & 82.29 \\ \hline
18:0 & 13.27 \(\pm\) 1.23 f  & 4.99 & 17.41 & 12.53 \\ \hline
18:1 _n_-9 & 42.81 \(\pm\) 2.64 i  & 18.53 & 54.95 & 14.43 \\ \hline
18:2 _n_-6 & 11.87 \(\pm\) 0.86 e  & 6.87 & 14.37 & 19.29 \\ \hline \hline \end{tabular}
\end{table} 
Table 7: Distribution of selected fatty acids in the internal (_sn_-2) and external (_sn_-1,3) positions of triacylglycerols (TAG) of trimming shoulder fat and the share of individual acids in the internal position. In the case of jowl fat, oleic acid (C18:1) was the dominant fatty acid (Table 6). In the fat of pigs fed liquid feed, its average content was higher (47.83%) than in the fat of pigs fed a dry diet (46.93%). [PERSON] et al. [41] determined a similar content (45.58%) of oleic acid in their studies. There was no statistically significant effect of the feed type on the content of palmitic acid (C16:0). The content of palmitic acid in the tested fats was very similar to the values obtained by [PERSON] et al. [41] (22.15%) and by [PERSON] et al. [42] (21.94%). The percentage content of myristic (C14:0) and stearic (C18:0) acids was higher in pork fat of pigs fed liquid feed than in the fat of pigs offered dry feed. It is worth mentioning that the feed type had an influence on the share of linoleic acid (18:2 \(n\)-6), which was present in higher amounts in the jowl fat of dry-fed pigs. In the pork fat of trimming shoulder, the greatest influence of the feeding type on the content of fatty acids was found (Table 7). The share of MUFA was higher in the case of pork fat of pigs fed a liquid diet. The fat of liquid-fed pigs contained 48.1% oleic acid (C18:1), while the fat of pigs fed dry feed contained 42.81%. The difference in the oleic acid percentage content in these two fat samples (TSF_L and TSF_D) was statistically significant. [PERSON] et al. [42] reported a very similar content of oleic acid (42.40%) as in this study for fat of pigs offered dry feed. The saturated fatty acids found in large amounts in trimming shoulder fat were palmitic acid (C16:0) and stearic acid (C18:0). The content of these fatty acids was lower in pork fat of pigs fed a liquid diet. In the study conducted by [PERSON] et al. [42], the percentage composition of fatty acids in pork fat was similar to that reported in this study. According to [PERSON] et al. [42], the highest content of oleic fatty acid (C18:1) (42.40%) was found in the pork fat of pigs fed a diet containing soy raw materials. A high content of palmitic acid (C16:0) was also found (24.28%). In the research conducted by [PERSON] et al. [42], the content of linoleic acid (C18:2 \(n\)-6) was higher than that found in this study and amounted to 13.66%. In this study, in the tested jowl, groin, and trimming shoulder fats, the content of linoleic acid did not exceed 12%. Notably, in the case of trimming shoulder fat, a higher share of linoleic acid was found when a dry feeding system was applied. Distribution of Fatty Acids between Internal (sn-2) and External (sn-1,3) Positions of Triacylglycerols in Groin, Jowl, and Trimming Shoulder Fats  
In Tables 5-7, the distribution of selected fatty acids in the internal (sn-2) and external (sn-1,3) positions of triacylglycerols (TAG) of groin, jowl, and trimming shoulder fats, as well as the share of individual acids in the internal position, are presented.