Table 3.
Effect of supplemental zeolite on meat Fatty acids (%) of turkey poult
| Fatty acids (%) | BD(0%Z) | BD(1% Z) | BD(2% Z) | P value |
|---|---|---|---|---|
| Saturated fatty acids (SFA) | ||||
| Palmitic acid (C16:0) | 31.76 ± 4.43 | 30.85 ± 1.87 | 29.52 ± 1,03 | 0.645 |
| Stearic acid (C18:0) | 12.84 ± 2.86 | 10.77 ± 2.83 | 11.58 ± 1.10 | 0.599 |
| Lignoceric acid (C24:0) | 3.00 ± 0.78 | 1.63 ± 1.56 | 1.41 ± 0.38 | 0.203 |
| Mono-unsaturated fatty acids (MUFA) | ||||
| Palmitoleic acid (C16:1) | 5.83 ± 0.84 | 6.54 ± 1.23 | 4.91 ± 1.81 | 0.394 |
| Oleic acid (C18:1) | 24.97 ± 1.53 | 30.22 ± 0.40 | 27.16 ± 3.03 | 0.047* |
| Poly-unsaturated fatty acids (PUFA) | ||||
| Linoleic acid (C18:2) | 21.56 ± 1.70 | 19.32 ± 2.17 | 24.17 ± 3.03 | 0.085 |