## 3 Results
### Fatty Acids Composition  
Table 2 shows the fatty acid composition of the dry-cured loin and dry-cured \"cachaco\". In both cases, the most abundant fatty acids were palmitic acid (C16:0) as saturated fatty acids (SFA), oleic acid (C18:In-9) as monounsaturated fatty acids (MUFA), and linoleic acid (C18:2n-6) as polyunsaturated fatty acids (PUFA). Significant differences (\(p<0.05\)) were found in C18:2n-6 for the treatments. For both treatments, T2 and T5, higher values of linoleic acid were obtained, and the same trend was observed for both products. In relation to elaidic acid (9t-C18:1), a monounsaturated _trans_ fatty acid with negative effects related to the increase in LDL cholesterol and a strong relationship with cardiovascular disease [39], significant differences (\(p<0.05\)) were found between treatments, with the T4 treatment standing out for both products, with a lower value. However, the content of elaidic acid in all treatments, varying from 0.14 to 0.19 in cured loin and from 0.12 to 0.19 in \"cachaco\", were within the safety values recommended by joint WHO/FAO expert consultation of less than 1% of total energy intake [40]. Concerning the product, significant differences were obtained for the following fatty acids and indices: C14:0; C16:In-7; C18:0; C18:2n-6; C20:In-9; C20:2n-6; C20:4n-6: SFA, MUFA, PUFA; n-6/n-3, and the IT index. Within the SFA, the predominant fatty acid was palmitic (C16:0) which represented 63-64% and 61-62% of total intramuscular SFA in dry-cured loin and dry-cured \"cachaco\", respectively. These results agree with other authors on dry-cured ham of the Celta pig [41], dry-cured loin of the Celta pig [42] and dry-cured loin of the Iberian pig [43]. Lower values were observed in the \"Capocollo di Martina Franca\" dry-cured product (57-58%) [37]. The total SFA content of both dry-cured products was not influenced by the inclusion of olive cake in the animals' diet. However, significant differences (\(p<0.01\)) were observed for SFA among the dry-cured products. The dry-cured \"cachaco\" had significantly higher values (43.05-44.02%) than the dry-cured loin (41.95-42.91%). Other authors have reported similar values for dry-cured loin of the Iberian pig [43]. In addition, similar values were obtained in Croatian and Montenegrin traditional dry-cured products [44] and \"Capocollo di Martina Franca\" dry-cured product [37]. Despite these differences, it is noteworthy that the difference that exists is around 2%, which shows that there is little influence of the product on the SFA profile. On the other hand, MUFA was the highest fatty acid group identified in all treatments and products, and the major fatty acid (C18:In-9) showed no significant differences between treatments or between products. Values between 46.19% and 47.55% were obtained in the dry-cured loin and 45.74 and 46.56% in the dry-cured \"cachaco\". Compared with the products studied in this work, [PERSON] et al. [45] reported many high concentrations of oleic acid in Iberian ham (53.2%), dry-cured \"Coppa\" of Nero Siciliano (48.01-48.98%) [33], and dry-cured loin of the Iberian pig (48.8-52.7%) [43]. From the results, and in comparison with the bibliography, it is evident that, contrary to expectations, the oleic concentration of the products from the Bisaro pigs fed with a coproduct of the olive cake does not show higher content of this MUFA. This can be explained, as it is well known that both saturated and unsaturated fatty acids are synthesized from other energy sources (mainly carbohydrates) by enzymatic processes in pigs. In fact, the content of C16:0, C18:0, C16:1n-7, and C18:1n-9 fatty acids are directly and intimately related to de novo synthesis processes, so the effect of diet on these acids fatty acids is usually less important than incorporation via enzymatic processes.