Table 9.

Effects of capsicum oleoresin, carvacrol, cinnamaldehyde and their mixtures added to broilers’ mixed feed on the composition of fatty acids in leg meat (x ± SEM)

	Treatment Groups
Fatty acids of leg meat1	Control	CAP	CAR	CIN	CAP+CAR+CIN	P
C12:0 Lauric	0.18 ± 0.15	0.08 ± 0.03	0.22 ± 0.11	0.34 ± 0.27	0.07 ± 0.03	0.688
C14:0 Myristic	0.35 ± 0.01	0.39 ± 0.05	0.47 ± 0.05	0.60 ± 0.21	0.53 ± 0.14	0.645
C16:0 Palmitic	15.10 ± 4.34	12.20 ± 4.61	18.77 ± 0.94	16.67 ± 0.29	18.20 ± 0.38	0.312
C16:1 Palmitoleic	1.29 ± 0.65	1.93 ± 0.02	2.10 ± 0.56	2.29 ± 0.47	2.87 ± 0.03	0.317
C17:0 Margaric	0.19 ± 0.1	0.35 ± 0.13	0.39 ± 0.07	0.70 ± 0.39	0.72 ± 0.52	0.749
C17:1 Heptadecenoic	0.04 ± 0.04	0.07 ± 0.04	0.05 ± 0.02	0.02 ± 0.02	0.06 ± 0.02	0.730
C18:0 Stearic	4.36 ± 2.18	5.87 ± 0.33	4.32 ± 1.12	5.55 ± 4.65	5.50 ± 0.21	0.817
C18:1n-9 Oleic	32.31 ± 2.58	28.40 ± 0.07	31.95 ± 1.82	29.83 ± 0.84	32.23 ± 0.30	0.515
C18:3n-6 Linoleic	37.45 ± 0.27bc	40.22 ± 1.02a	36.21 ± 0.72bc	37.97 ± 1.28ab	34.98 ± 0.58c	0.014
C18:3n-6 Translinoleic	0.12 ± 0.12	0.00 ± 0.00	0.01 ± 0.01	0.06 ± 0.06	0.01 ± 0.01	0.523
C20:0 Arachidonic	0.72 ± 0.72	1.10 ± 1.07	1.36 ± 0.54	1.48 ± 0.67	1.12 ± 0.54	0.939
C20:1 Eicosanoid	0.31 ± 0.27	0.02 ± 0.02	0.15 ± 0.04	0.27 ± 0.11	0.21 ± 0.05	0.617
C20:1n-9 Linolenic	1.45 ± 0.73	1.23 ± 1.23	0.94 ± 0.58	0.77 ± 0.77	1.10 ± 0.63	0.973
C20:1n-9 Translinolenic	0.05 ± 0.05	0.22 ± 0.00	0.05 ± 0.03	0.19 ± 0.03	0.17 ± 0.09	0.143
C20:5n-3 EPA	0.01 ± 0.01b	0.00 ± 0.00b	0.32 ± 0.10a	0.43 ± 0.10a	0.02 ± 0.01b	0.001
C20:6n-3 DHA	0.19 ± 0.10	0.22 ± 0.02	0.25 ± 0.10	0.50 ± 0.29	0.23 ± 0.12	0.654
C22:0 Behenic	1.74 ± 0.00a	1.65 ± 0.06a	1.80 ± 0.06a	1.14 ± 0.06b	1.20 ± 0.06b	0.001
C22:5n-3 DPA	0.00 ± 0.00	0.00 ± 0.00	0.29 ± 0.19	0.42 ± 0.26	0.27 ± 0.16	0.527
C24:0 Lignoseric	0.41 ± 0.30	0.42 ± 0.09	0.41 ± 0.17	0.26 ± 0.13	0.42 ± 0.05	0.964
C24:1n-9 Nervonic	0.24 ± 0.24	0.07 ± 0.07	0.28 ± 0.15	0.39 ± 0.25	0.12 ± 0.05	0.748
∑SFA	26.17 ± 1.19	26.22 ± 0.13	27.38 ± 0.38	26.38 ± 0.40	27.76 ± 0.80	0.240
∑UFA	73.29 ± 0.86	72.14 ± 0.15	72.46 ± 0.39	72.75 ± 0.72	72.13 ± 0.45	0.578
∑MUFA	32.53 ± 0.49bc	30.48 ± 0.02b	33.54 ± 0.80ab	32.80 ± 1.10bc	35.54 ± 0.71a	0.004
∑PUFA	39.10 ± 0.87a	41.65 ± 0.13a	38.62 ± 0.71b	38.39 ± 1.41b	36.59 ± 0.69b	0.008
∑n-3	1.65 ± 0.69	1.45 ± 0.72	1.62 ± 0.90	1.98 ± 0.88	1.61 ± 0.88	0.996
∑n-6	37.45 ± 0.27b	40.22 ± 0.59a	36.21 ± 0.72bc	37.97 ± 1.28ab	34.98 ± 0.58c	0.001
∑n-9	32.55 ± 2.42	28.46 ± 0.00	32.35 ± 1.70	30.22 ± 0.61	32.41 ± 0.30	0.275

^{a, b, c}The differences between means in the same row with different letters are important, P < 0.05

¹Leg meat in % fatty acid