*3.7. Fatty Acid Profiles*

Lipids are important parts of the brain's structure and function. Essential fatty acids must be delivered into the brain from the circulation, despite the fact that some fatty acids can be produced de novo [73]. Unlike adipose tissue, which stores fatty acids predominantly as triglycerides, the brain is thought to create phospholipids for cell membranes primarily from acylated lipids [20]. The components of brain lipids can be separated into two categories: neutral lipid and polar lipid [21]. As a result, the fatty acid composition of total lipid was compared with that of neutral and polar lipid fractions. It was discovered that there is a difference in fatty acid profiles in pig brain between the total lipid and its fractions (Table 5). In general, the brain's fatty acid makeup is distinctive, with a high concentration of long-chain polyunsaturated fatty acids (PUFA), such as eicosapentaenoic acid and docosahexaenoic acid (DHA) [73]. Mas et al. [74] and Seong et al. [19] reported on the fatty acid content of several pork by-products and found that there was a considerable variance in the fatty acid composition.

From the results, saturated fatty acid (SFA) was found to have the highest content, followed by monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) (*p* < 0.05). The most prevalent SFAs were stearic acid (C18:0) and palmitic acid (C16:0). The results were in agreemen<sup>t</sup> with Seong et al. [19], who reported that palmitic acid and stearic acid were the main SFAs found in pork by-products. The most prevalent MUFA was oleic acid (C18:1), while the most common PUFA was DHA (*p* < 0.05). DHA is a kind of *n*-3 PUFA that provides a variety of health effects. DHA was only discovered in the heart, liver, and spleen in a prior investigation by Seong et al. [19], with the liver having the greatest quantity (3.47%). Therefore, pig brain had a higher DHA content than other pork by-products.


**Table 5.** Fatty acid profile of total lipid, polar lipid fraction, and neutral lipid fraction of pig brain.

nd: not detected. Values are given as mean ± standard deviation from triplicate determinations. Different letters in the same row indicate significant differences (*p* < 0.05).

> MUFAs and PUFAs have long been thought to be beneficial fats, especially when used to replace saturated fats in the diet. This helps to keep blood cholesterol levels in the normal range and has been connected to a lower risk of coronary heart disease [75]. Total *n*-3 PUFA to total *n*-6 PUFA ratios in polar lipid fraction, neutral lipid fraction, and total lipid were 4.72, 5.16, and 6.12, respectively. The pig brain contains a considerable number of important *n*-3 fatty acids, as seen by the relatively high *n*-3/*n*-6 PUFA ratio. Because of their high bioavailability, *n*-3 fatty acid-containing phospholipids have a considerable preventive effect against cardiovascular disease, antioxidant activity, memory improvement, and other possible health advantages [76].
