. 2017 Aug 18;3(4):386–391. doi: 10.1016/j.aninu.2017.08.001

Table 5.

Effect of dietary incorporation of n-3 polyunsaturated fatty acids (PUFA) rich oil sources on fatty acid profile (% of total fatty acids) in breast and thigh meat of broiler chickens (as such basis).

Fatty acid	SFO	SO	MO	LO	FO	SEM	P-value
Breast
LA (C18:2n-6)	23.02^a	20.68^b	19.10^c	18.30^cd	17.05^d	0.40	0.01
AA (C18:3n-3)	0.11	0.13	0.09	0.09	0.07	0.01	0.34
LNA (C20:4n-6)	0.23^d	0.92^c	3.23^b	5.02^a	4.60^a	0.34	0.01
EPA (C20:5n-3)	0.17^c	0.25^c	0.63^c	1.74^b	2.72^a	0.18	0.01
DHA (C22:6n-3)	0.23^d	0.63^d	1.47^c	3.51^b	5.76^a	0.35	0.01
Total MUFA	31.04	30.57	30.96	30.64	30.80	0.45	1.00
∑SFA	43.91^a	43.96^a	43.39^a	39.84^b	37.65^b	0.69	0.01
∑PUFA	25.05^b	24.04^b	25.65^b	29.53^a	31.55^a	0.65	0.01
∑n6	23.49^a	21.23^b	19.41^c	18.56^cd	17.37^d	0.41	0.01
∑n3	0.82^e	2.00^d	5.61^c	10.61^b	13.34^a	0.80	0.01
n6:n3	23.88^a	11.31^a	3.52^b	1.82^b	1.32^b	1.41	0.01
Thigh
LA (C18:2n-6)	23.28^a	22.63^a	20.25^b	18.81^c	17.33^c	0.79	0.01
AA (C18:3n-3)	0.13	0.14	0.09	0.08	0.07	0.01	0.10
LNA (C20:4n-6)	0.35^e	1.19^d	3.39^c	5.68^a	4.39^b	0.34	0.01
EPA (C20:5n-3)	0.10^d	0.31^cd	0.72^c	1.78^b	2.37^a	0.16	0.01
DHA (C22:6n-3)	0.08^d	0.63^d	1.57^c	2.70^b	5.27^a	0.31	0.01
∑MUFA	32.86	32.60	31.53	32.54	32.18	0.35	0.99
∑SFA	42.21^a	42.44^a	39.89^ab	37.20^b	37.30^b	0.71	0.02
∑PUFA	24.93^b	25.06^b	27.57^ab	30.25^a	30.52^a	0.64	0.01
∑n6	23.41^a	23.18^a	20.35^ab	18.89^b	17.67 ^b	0.57	0.01
∑n3	1.18^e	2.44^d	6.56^c	10.49^b	12.21^a	0.71	0.01
n6:n3	20.19^a	9.79^a	3.14^b	1.81^b	1.46^b	1.18	0.01

SFO = sunflower oil; SO = soybean oil; MO = mustard oil; LO = linseed oil; FO = fish oil; LA = linoleic acid; AA = arachidoinic acid; LNA = linolenic acid; EPA = eicosapentaenoic acid; DHA = docosahexaenoic; MUFA = mono unsaturated fatty acid; SFA = saturated fatty acid; PUFA = poly unsaturated fatty acid; ∑ = Total; SEM = standard error of mean.

^a–e Means with different superscripts in a row differ significantly (P < 0.05).