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. 2012 Nov;25(11):1641–1648. doi: 10.5713/ajas.2012.12260

Table 3.

Fatty acid composition in the thigh meat from the broilers the combination of gallic and linoleic acid

Fatty acids	Treatment		SEM¹
Fatty acids	Control	0.5%	SEM¹	1.0%
C16:0	22.25^a	22.05^ab	21.57^b	0.125
C16:1	3.06	2.63	3.05	0.132
C18:0	16.15	16.18	15.88	0.282
C18:1	31.29	30.39	29.86	0.567
C18:2	17.72^b	18.22^ab	19.01^a	0.179
C18:3	0.46	0.42	0.49	0.021
C20:4	7.82	8.57	8.88	0.247
C22:6	1.23^b	1.52^a	1.34^ab	0.059
Saturated	38.40^a	38.23^ab	37.46^b	0.193
Monounsaturated	34.36	33.03	32.85	0.643
Polyunsaturated	27.24^b	28.73^ab	29.69^a	0.488
Unsaturated:saturated	1.60^b	1.61^b	1.67^a	0.010
n-6:n-3	15.11	13.79	15.15	0.506

¹

Standard errors of mean (n = 9).

^a–b

Different letters within same row differ significantly (p<0.05).