## 3 Results
### Fatty Acids Composition
\begin{table}
\begin{tabular}{l c c c c c c c c c c c c c c c} \hline \hline \multicolumn{1}{c}{**Falty Acids**} & \multicolumn{4}{c}{**Dry-Cured Lin**} & \multicolumn{4}{c}{**Dry-Cured \"Cackage\"**} & \multicolumn{4}{c}{**Spigificance**} \\ \cline{2-13} \cline{5-13} \multicolumn{1}{c}{**T1**} & **T2** & **T3** & **T4** & **T5** & **T1** & **T2** & **T3** & **T4** & **T5** & **SEM** & **Treatment** & **Proced** & **Proced** \(\times\) **Treatment** \\ \hline C14\(\theta\) & 1.23 & 1.25 & 1.26 & 1.26 & 1.23 & 1.15 & 1.09 & 1.17 & 1.14 & 1.11 & 0.04 & ns & **m** & ns \\ C16\(\theta\) & 2.70 & 2.70 & 2.63 & 2.73 & 2.65 & 2.73 & 2.70 & 2.60 & 2.79 & 2.69 & 0.31 & ns & ns & ns \\ C16\(\theta\) & 2.62 & 2.67 & 2.70 & 2.92 & 2.56 & 1.77 & 2.09 & 2.19 & 2.22 & 2.04 & 0.15 & ns & ns \\ C17\(\theta\) & 0.19 & 0.21 & 0.18 & 0.28 & 0.20 & 0.21 & 0.22 & 0.21 & 0.22 & 0.20 & 0.11 & ns & ns & ns \\ C17\(\theta\) & 0.19 & 0.18 & 0.18 & 0.18 & 0.17 & 0.18 & 0.19 & 0.19 & 0.18 & 0.01 & ns & ns & ns & ns \\ C18\(\theta\) & 1.38 & 1.35 & 1.342 & 1.35 & 1.35 & 1.49 & 1.46 & 1.48 & 1.43 & 1.43 & 1.43 & 0.43 & ns & ns & ns \\ C18\(\theta\) & 0.19 & 0.18 & 0.16 & 0.14 & 0.16 & 0.18 & 0.16 & 0.19 & 0.19 & 0.17 & 0.16 & 0.02 & ns & ns \\ C18\(\theta\) & 4.58 & 4.69 & 4.75 & 4.67 & 4.60 & 4.67 & 4.58 & 4.66 & 4.57 & 4.57 & 0.58 & ns & ns & ns \\ C18\(\theta\) & 5.89 & 6.16 & 5.76 & 5.79 & 5.62 & 6.83 & 6.89 & 6.29 & 6.53 & 0.86 & 7.31 & 0.27 & - & ms & ns \\ C20\(\theta\) & 0.21 & 0.18 & 0.18 & 0.16 & 0.18 & 0.19 & 0.19 & 0.19 & 0.19 & 0.01 & ns & ns & ns \\ C20\(\theta\) & 0.29 & 0.77 & 0.74 & 0.75 & 0.66 & 0.40 & 0.49 & 0.52 & 0.39 & 0.65 & 0.07 & ns & - & ns \\ C21\(\theta\) & 0.26 & 0.26 & 0.24 & 0.24 & 0.29 & 0.23 & 0.24 & 0.26 & 0.24 & 0.27 & 0.02 & ns & ns & ns \\ C22\(\theta\) & 0.21 & 0.22 & 0.21 & 0.23 & 0.27 & 0.27 & 0.26 & 0.28 & 0.26 & 0.29 & 0.02 & ns & ns & ns \\ C23\(\theta\) & 0.31 & 0.27 & 0.27 & 0.29 & 0.24 & 0.02 & 0.02 & 0.08 & 0.02 & 0.03 & 0.03 & ns & ns & ns \\ \hline ESR & 42.73 & 42.91 & 41.95 & 42.48 & 42.20 & 44.00 & 44.64 & 43.05 & 43.76 & 43.17 & 0.64 & ns & **m** & ns \\ C20\(\theta\) & 50.44 & 50.01 & 54.00 & 50.78 & 52.87 & 48.81 & 49.71 & 48.75 & 48.83 & 0.63 & ns & **m** & ns \\ C2 PUA & 6.83 & 7.00 & 6.45 & 6.74 & 7.58 & 7.27 & 7.54 & 7.24 & 7.48 & 8.00 & 0.33 & ns & ns & ns \\ C2 PUA (S/A) & 0.16 & 0.16 & 0.16 & 0.16 & 0.18 & 0.26 & 0.27 & 0.17 & 0.18 & 0.03 & ns & ns & ns \\ P1/P4/n/s/n/s/n & 20.87 & 21.15 & 22.66 & 21.73 & 20.65 & 25.68 & 20.52 & 24.18 & 25.79 & 25.48 & 0.62 & ns & ns & ns \\ L1/n & 0.56 & 0.57 & 0.55 & 0.57 & 0.55 & 0.55 & 0.56 & 0.55 & 0.57 & 0.55 & 0.01 & ns & ns & ns \\ IT index & 1.43 & 1.49 & 1.49 & 1.42 & 1.40 & 1.51 & 1.49 & 1.45 & 1.49 & 1.46 & 0.04 & ns & ns & ns \\ h/H & 1.88 & 1.35 & 1.35 & 1.35 & 1.35 & 1.35 & 1.35 & 1.35 & 1.35 & 1.35 & 0.04 & ns & ns & ns & ns \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Fatty acids profile (g/100 g) of dry-cured lion and dry-cured “cackage” of the Bisaro pig breed. Effect of treatment with olive cake, product, and interaction between product and treatment. Thus, in conclusion, the variations that may exist depending on the diet will be determined by the relationship between the different fatty acids in the diet, the importance of de novo synthesis processes versus the direct incorporation of dietary fatty acids, or the duration of treatment. This last aspect refers to the fact that for changes in the diet to be reflected in the composition of the meat, they must be prolonged and constant. Therefore, the results obtained could also be partially explained due to the fact that the period of administration of the different diets is not sufficient for these changes to be reflected in the quality of the meat (chemical composition) or of the fat (fatty acid profile). Similarly, despite being the same muscle, it is known that the total fat content is a faithful reflection of the importance of de novo synthesis processes, since the greater the fat, the greater the deposition of fatty acids derived from this enzymatic process.