## 3 Results
### Fatty Acids Composition
This would help explain the small variations that exist in fatty acids between the two products studied in this study. PUFA/SFA and PUFA n-6/n-3 ratios were calculated to assess fat quality. In relation to the PUFA/SFA ratio, this study presented values between 0.16 and 0.18 for both products, below the recommended minimum amount for healthy foods and diets [52]. For the PUFA/SFA ratio, no significant differences were obtained between the different treatments and between muscles (\(p>0.05\)). Values obtained for similar products showed that the PUFA/SFA ratio of the Bisaro pig was within the values reported in the dry-cured loin of Iberian pig [43] (between 0.12 and 0.16), while in \"Capollo di Martina Franca\" [37] and \"Coppa\" of Nero Sictiliano products [33], the authors reported higher values (0.25-0.29, respectively). For a product to be considered healthy, it is not enough to have a high proportion of PUFA. It is also necessary that the n-6/n-3 ratio be balanced [41; 42; 43]. In our study, the PUFA n-6/n-3 ratio values ranged from 20.63-22.73 in dry-cured loin and 24.18-26.23 in dry-cured \"cachaco\". Similar values were found in \"Coppa\" of Nero Sictiliano [33]. The results obtained indicate that the treatments had no significant effect on this ratio, with the differences observed being due to the type of muscle. Although the value of this ratio for dry-cured \"cachaco\" is much higher, the value of this ratio in both products exceeds the internationally recommended values (<4) for a healthy and balanced diet [53; 54], with the optimal value being 1 [55; 56; 57]. Based on the work of other authors on fresh Bisaro pork loin [15], we can observe that the fatty acid profile was not negatively affected by the processing process and consequent curing of the product. Even the ratio of n-6/n-3 PUFA improved relative to the fresh product. As with the fresh loin [15], the dry-cured loin and \"cachaco\" products were not influenced by the different feed treatments. As with other dry-cured products of the Bisaro breed [58], the curing process did no induce considerable changes in the fatty acid profile and its index and ratios, which leads us to conclude that dry-cured products do not contribute more to the potential development of cardiovascular comorbidities compared with raw meat. The index of atherogenicity (IA) and the index of thrombogenicity (IT) characterize, respectively, the atherogenic and thrombogenic potentials of fatty acids [28]. For the IA, there were no significant differences (\(p>0.05\)) between the two types of products and no influence at the level of the different treatments. For the IT, there were significant differences at the muscle level; at the treatment level, this difference was not observed. Higher values of IT were observed in the dry-cured \"cachaco\" (1.45-1.51). Better nutritional quality is indicated by lower AI and IT index, which may decrease the risk of coronary heart disease. However, no organization has yet provided recommended values for this index [59]. The functional effects of fatty acids on cholesterol metabolism are the basis for the h/H ratio, and [PERSON] et al. [60] found that the higher the h/H ratio, the more nutritionally adequate the oil or fat in the food. The h/H ratio found by us varied between 1.86 and 1.93 for dry-cured loin and \"cachaco\", and no significant differences (\(p>0.05\)) were recorded between treatments and muscle.