Table 5.

Meta-analysis results of gamma irradiation effects on nutrient and fatty acid characteristics of chicken meat and meat products.

Response parameter	Unit	n	Intercept	SE Intercept	Slope	SE slope	p-value	RMSE	R2
Moisture	%	18	71.8	1.84	−0.05	0.02	0.039	0.62	0.97
Protein	%	17	22.6	1.67	0.06	0.02	0.008	0.58	0.97
Fat	%	18	4.46	1.20	0.01	0.01	0.945	0.37	0.97
Ash	%	18	2.65	0.75	−0.01	0.01	0.642	0.14	0.99
Free fatty acids	mg/g meat
0		18	0.47	0.09	−0.05	0.04	0.293	0.24	0.01
7		14	1.33	0.21	−0.27	0.11	0.049	0.45	0.38
14		14	2.39	0.43	−0.54	0.24	0.047	1.06	0.01
Fatty acids	% Total FA
C14:0		12	10.6	0.23	−0.08	0.03	0.022	0.09	0.94
C16:0		15	52.8	7.81	−1.15	0.20	0.001	0.69	1.00
C16:1		12	15.3	0.55	−0.30	0.05	0.001	0.17	0.97
C18:0		15	19.8	1.84	−1.11	0.17	0.001	0.59	0.97
C18:1		15	26.9	2.31	−0.87	0.20	0.001	0.69	0.97
C18:2		15	13.1	1.36	−0.35	0.08	0.002	0.27	0.99
C18:3		15	2.25	0.34	−0.17	0.04	0.003	0.15	0.94
C20:3n6		12	0.66	0.12	−0.01	0.01	0.701	0.05	0.93
C20:4		15	2.61	0.54	−0.11	0.03	0.006	0.11	0.99
C22:0		12	3.61	2.73	−0.13	0.11	0.273	0.37	0.99
SFA		12	0.44	0.16	−0.27	0.04	0.001	0.13	0.87
MUFA		12	27.4	0.21	−0.78	0.09	0.001	0.32	0.88
PUFA		12	15.7	0.12	−0.38	0.04	0.001	0.15	0.89

FA=Fatty acids, SFA=Saturated fatty acids, MUFA=Monounsaturated fatty acids, PUFA=Polyunsaturated fatty acids, SE=Standard error, RMSE=Root mean square error, R²=The proportion of a dependent variable’s variation that can be explained by an independent variable (bigger is better)