Table 4.

Effect of supplemental zeolite on meat Fatty acids (%) of turkey poult (test student)

Groups	Ps- value 0%Z vs. 1% Z	Ps- value 0%Z vs. 2%Z	Ps- value 1%Z vs. 2%Z
Fatty acids
C16:0	0.758	0.442	0.345
C16:1	0.460	0.467	0.267
C18:0	0.424	0.518	0.668
C18:1	0.005	0.327	0.221
C18:2	0.233	0.210	0.064
C24:0	0.244	0.034*	0.832

BD basal diet, Ps- value P-value t-test student

*: a significance difference between the mean/SD values