Fig. 5: Unsaturated fatty acid enrichment in the cultured meat. | Communications Biology

Fig. 5: Unsaturated fatty acid enrichment in the cultured meat.

From: Optimizing fatty acids composition in meat-like tissue derived from myogenic conversion of pig fibroblasts

Fig. 5

A Proportion of C8-C22 fatty acids categorized by degree of saturation between pork and cultured meat. SFA: Saturated fatty acid. MUFA: monounsaturated fatty acid. PUFA: polyunsaturated fatty acid. Error bars indicate s.e.m, n = 4 of each group. *P < 0.05, **P < 0.01. B Proportion of the top 10 fatty acids in cultured meat of C8-C22 fatty acids between pork and cultured meat. Error bars indicate s.e.m, n = 4 of each group. **P < 0.01, ***P < 0.001, ****P < 0.0001, ns: not significant. C, D Detailed Proportion of the top 10 fatty acids in cultured meat (C) or pork (D) of C8-C22 fatty acids. Others: proportion of outside the top 10 fatty acids in cultured meat or pork of C8-C22 fatty acids.

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