Table 3.

Total fatty acid composition (the main fatty acids are expressed as a % of the total fatty acids) in chicken breast meat from broilers submitted to different scalding treatments (mean value±standard deviation, n = 45)

Fatty acid	Scalding treatments					p-value
	T1	T2	T3	T4	T5
	54°C/210 s	55°C/180 s	56°C/150 s	57°C/120 s	58°C/90 s
14:0 (myristic)	0.47±0.04	0.44±0.03	0.46±0.03	0.47±0.02	0.44±0.05	0.10
14:1n-5 (myristoleic)	0.08±0.02	0.08±0.02	0.09±0.01	0.09±0.02	0.08±0.02	0.54
16:0 (palmitic)	21.91±1.2	21.27±0.98	21.90±1.32	22.07±1.40	21.68±1.22	0.48
16:1n-7 (palmitoleic)	3.18±0.60	3.32±0.65	3.42±0.35	3.41±0.61	3.0±0.66	0.35
18:0 (stearic)	7.27±0.49	7.16±0.48	7.02±0.54	7.18±0.33	7.51±0.63	0.31
18:1n-9c (oleic)	31.60a,b±0.99	31.33a,b±0.84	31.82a±0.91	31.93a±1.10	30.54b±1.29	0.02*
18:2n-6c (linoleic)	28.96±2.37	29.66±1.99	28.90±1.55	28.34±2.96	28.76±2.37	0.54
18:3n-6 (γ-linolenic)	0.20±0.04	0.20±0.03	0.20±0.04	0.17±0.03	0.20±0.02	0.27
20:0 (arachidic)	0.09±0.01	0.09±0.01	0.10±0.01	0.09±0.01	0.09±0.01	0.11
18:3n-3 (α-linolenic)	1.83±0.23	1.89±0.29	1.81±0.23	1.81±0.35	1.73±0.25	0.17
20:1n-9 (gadoleic)	0.26±0.01	0.26±0.02	0.26±0.02	0.27±0.01	0.26±0.01	0.53
20:2 (eicosadienoic)	0.40b±0.04	0.42b±0.03	0.40b±0.09	0.41b±0.05	0.49a±0.03	<0.01*
20:3n-6 (DHGL)	0.53±0.09	0.52±0.07	0.48±0.10	0.54±0.14	0.57±0.10	0.13
22:0 (docosanoic)	0.02±0.01	0.02±0.01	0.02±0.01	0.02±0.01	0.02±0.01	0.21
20:4n-6 (AA)	2.82b±0.37	2.89b±0.39	2.70b±0.53	2.81b±0.61	3.97a±0.52	<0.01*
20:5n-3 (EPA)	0.06±0.02	0.07±0.04	0.06±0.02	0.06±0.03	0.08±0.02	0.42
22:6n-3 (DHA)	0.32b±0.08	0.39b±0.05	0.34b±0.08	0.33b±0.06	0.53a±0.15	<0.01*
∑SFA	29.75±1.48	28.98±1.19	29.50±1.87	29.83±1.59	29.74±1.59	0.67
∑MUFA	35.12a,b±1.56	34.98a,b±1.44	35.60a±1.09	35.69a±1.57	33.92b±1.89	0.04*
∑PUFA	35.13±2.33	36.03±2.29	34.90a±2.08	34.48a±2.64	36.33a±2.83	0.10
∑n-6	32.51a±2.16	33.26a±2.03	32.29±1.78	31.87±2.41	33.50±2.49	0.14
∑n-3	2.22b,c±0.21	2.36a±0.26	2.21c±0.23	2.20c±0.27	2.34a,b±0.34	0.03*
n-6/n-3	14.70±0.78	14.19±0.85	14.69±0.82	14.57±1.06	14.48±1.14	0.23

DHGL, dihomo-γ-linolenic acid; AA, arachidonic acid; EPA, eicosapentaenoic acid; DHA, docosahexaenoic acid; SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids.

^*Different letters in the same row indicate significant difference by Tukey test (p≤0.05).