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Table 3 Fatty acids composition (g/100 g fatty acids) of meat of broilers fed diets containing different sources of oils and antioxidants

From: Dietary omega-3 and antioxidants improve long-chain omega-3 and lipid oxidation of broiler meat

Item

Oil sources

Antioxidant sources

Experimental diets

MSE

P value

  

Linseed oil

Fish oil

 

Linseed oil

Fish oil

–

Vit. E

SCT

–

Vit. E

SCT

–

Vit. E

SCT

OS

AOXS

Interaction

12:0

0.29b

0.39a

0.30b

0.33b

0.38a

0.25c

0.32b

0.30cb

0.35b

0.35b

0.46a

0.001

***

**

**

14:0

0.56b

1.32a

0.95

0.95

0.93

0.52

0.63

0.54

1.38

1.26

1.31

0.01

***

NS

NS

14:1

0.25b

1.05a

0.65

0.66

0.64

0.30c

0.18d

0.26cd

0.99b

1.14a

1.02b

0.004

***

NS

**

16:0

20.97b

22.28a

22.01

21.13

21.73

21.35

20.42

21.15

22.68

21.84

22.32

0.973

*

NS

NS

16:1

3.92b

4.37a

4.03

4.18

4.24

3.82

3.95

4.00

4.24

4.41

4.48

0.078

**

NS

NS

18:0

7.29b

8.88a

8.13

8.09

8.05

7.78

6.98

7.12

8.48

9.19

8.97

0.300

***

NS

NS

18:1 n-9

29.61a

24.81b

27.08

26.93

27.61

29.94

28.93

29.95

24.22

24.94

25.27

0.991

***

NS

NS

18:2 n-6

18.48a

16.82b

18.07

17.36

17.52

18.54

18.35

18.56

17.61

16.38

16.47

1.016

**

NS

NS

18:3 n-3

9.97a

5.82b

7.27b

8.50a

7.92ab

8.56b

10.88a

10.47a

5.98c

6.12c

5.37c

0.384

***

*

**

20:3 n-3

0.51b

3.03a

1.70

1.85

1.76

0.47

0.53

0.51

2.93

3.16

3.01

0.009

***

NS

NS

20:4 n-6

2.04a

1.90b

1.85b

2.07a

2.00a

1.91bc

2.21a

2.01b

1.79c

1.92bc

1.99b

0.005

***

***

*

20:5 n-3

1.27b

2.38a

1.44b

2.03a

2.01a

0.88

1.48

1.46

2.00

2.59

2.55

0.003

***

***

NS

22:6 n-3

1.48b

3.39a

1.99b

2.67a

2.65a

1.11

1.67

1.66

2.87

3.67

3.64

0.008

***

***

NS

SFA

29.11b

32.87a

31.39

30.50

31.09

29.90

28.35

29.11

32.89

32.64

33.06

1.543

***

NS

NS

MUFA

33.78a

30.23b

31.76

31.77

32.49

34.06

33.06

34.21

29.45

30.49

30.77

1.113

***

NS

NS

PUFA

33.75

33.34

32.32b

34.48a

33.86a

31.47c

35.12a

34.67ab

33.18abc

33.84ab

33.03bc

1.079

NS

**

*

n-6

20.52a

18.72b

19.92

19.43

19.52

20.45

20.56

20.57

19.40

18.30

18.46

1.016

**

NS

NS

n-3

13.23b

14.62a

12.40b

15.05a

14.34a

11.02c

14.56ab

14.10b

13.78b

15.54a

14.57ab

0.412

***

***

*

n-6/n-3

1.55a

1.28b

1.60a

1.29b

1.36b

1.86

1.41

1.46

1.41

1.18

1.27

0.014

***

***

NS

  1. a, b, cMeans within rows with no common superscripts differ significantly (P < 0.05)
  2. MSE mean square error, SCT sweet chestnut tannin, OS oil sources, AOXS antioxidant sources, SFA saturated fatty acid, MUFA monounsaturated fatty acid, PUFA polyunsaturated fatty acid, NS no significance
  3. *P < 0.05; **P < 0.01; ***P < 0.001