Table 5.

Effects of different lipid sources on blood characteristics in broilers.¹

Item	LD	SO	FO	SE	P-value
Total protein, mg/mL	30.83	31.52	31.85	1.12	0.84
Albumin, mg/mL	15.75	17.13	15.95	0.44	0.11
Globulin, mg/mL	12.29	12.57	13.05	0.31	0.26
Total cholesterol, μmol/mL	3.47a	2.98b	2.59b	0.18	0.03
Triglyceride, μmol/mL	0.43a	0.29b	0.19c	0.02	0.01
LDLC, μmol/mL	2.02	2.00	1.80	0.31	0.51
HDLC, μmol/mL	0.88	0.91	0.77	0.11	0.35
Glucose, μmol/mL	12.29	12.57	13.05	0.31	0.27

SO = 5% sesame oil; FO = 5% flaxseed oil; LD = 5% lard; LDLC = low density lipoprotein cholesterol; HDLC = high density lipoprotein cholesterol.

^a,b,c Means in the same row with different superscripts differ (P < 0.05).

¹n = 36 (12 broilers × 3 treatments) with 2 broilers per cage and 6 cages per treatment.