PMID-sentid	Pub_year	Sent_text		comp_official_name	comp_offsetprotein_name	organism	prot_offset
27857540-5	2016	The fatty acids oleic acid, docosahexaenoic acid (DHA), and monounsaturated fatty acids (MUFA) were present in significantly higher concentrations in Berkshire muscles than they were in LYD muscles.	Fatty Acids	4-15	Monounsaturated fatty acid percentage	Sus scrofa	89-93	
27023885-6	2016	This locus affected the stearic to oleic desaturation index (C18:1/C18:0), C18:1, and saturated (SFA) and monounsaturated (MUFA) fatty acids content.	Fatty Acids	129-140	Monounsaturated fatty acid percentage	Sus scrofa	123-127	
24492573-1	2014	A trial was performed to compare the effects of different dietary sources of MUFA on the fatty acid (FA) composition, lipid metabolism, and gene transcription in different tissues of Iberian pigs.	Fatty Acids	89-99	Monounsaturated fatty acid percentage	Sus scrofa	77-81	
21622878-9	2011	Feeding ractopamine diets shifted the fatty acid profile from SFA to MUFA in the SC depot.	Fatty Acids	38-48	Monounsaturated fatty acid percentage	Sus scrofa	69-73	
12801076-5	2003	An interaction between dietary alpha-tocopherol and fatty acids exists, in which at low level of dietary vitamin E inclusion, a low MUFA/ PUFA ratio leads to a reduction in the concentration of alpha-tocopherol in microsome extracts and a concentration of hexanal in meat above the expected values.	Fatty Acids	52-63	Monounsaturated fatty acid percentage	Sus scrofa	132-136	
24506540-5	2014	Furthermore, several new correlations for MUFA and PUFA were established due to additional meat quality trait information on fatty acid composition not available for the microarray study.	Fatty Acids	125-135	Monounsaturated fatty acid percentage	Sus scrofa	42-46	
25683398-4	2012	Fatty acids profiles from Montanera pigs had significantly higher monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids and lower saturated fatty acids (SFA) than those from pigs raised in the Intensive system.	Fatty Acids	0-11	Monounsaturated fatty acid percentage	Sus scrofa	83-87	
18038986-1	2007	The fatty acid profile of the subcutaneous fat of pigs and its evolution throughout fattening as affected by dietary conjugated linoleic acid (CLA), monounsaturated fatty acids (MUFA), and their interaction (CLAxMUFA) were studied.	Fatty Acids	4-14	Monounsaturated fatty acid percentage	Sus scrofa	178-182	
22061752-4	2002	Decrease in environmental temperature affected the fatty acid composition of the back fat leading to higher MUFA and lower SFA and PUFA contents (P<0.001) in I17 and W pigs, whereas S pigs exhibited higher PUFA levels (P<0.001) and fat firmness (P<0.01) than the controls.	Fatty Acids	51-61	Monounsaturated fatty acid percentage	Sus scrofa	108-112	
35405912-5	2022	The composition of fatty acids with respect to the groups of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids was determined, as well as the ratios n-6/n-3 and PUFA/SFA.	Fatty Acids	19-30	Monounsaturated fatty acid percentage	Sus scrofa	95-99