Table 9.
Fatty acid composition of abdominal fat pad of broiler chickens according to different fat sources 1 in diet (Experiments 1 and 2).
| Item | Experiment 1 | Experiment 2 | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dietary Treatments | RSE | p-Value | Dietary Treatments | RSE | p-Value | ||||||||
| S3 | S2–L1 | S1–L2 | L3 | S3 2 | AO3 | AO2–L1 | AO1–L2 | L3 | |||||
| Fatty Acid Profile (%) | |||||||||||||
| SFA | 29.8 b | 30.0 b | 30.3 b | 32.1 a | 1.06 | 0.005 | 29.2 | 29.8 | 30.8 | 30.3 | 31.1 | 1.14 | 0.287 |
| C16:0 | 23.6 b | 24.0 b | 24.3 b | 25.7 a | 0.76 | <0.001 | 23.1 | 23.6 | 24.2 | 23.9 | 24.5 | 0.98 | 0.463 |
| C18:0 | 5.31 | 5.46 | 5.17 | 5.55 | 0.64 | 0.779 | 5.37 | 5.34 | 5.73 | 5.39 | 5.44 | 0.40 | 0.364 |
| MUFA | 44.9 | 46.4 | 46.4 | 46.9 | 2.81 | 0.661 | 46.8 y | 53.6 x,a | 50.8 a,b | 48.5 b | 46.7 b | 2.76 | 0.002 |
| C18:1 ω-9 | 37.4 | 38.5 | 37.3 | 38.3 | 1.45 | 0.468 | 39.0 y | 45.4 x,a | 42.8 a,b | 40.6 bc | 38.6 c | 2.06 | <0.001 |
| PUFA | 25.3 | 23.7 | 23.3 | 21.0 | 2.85 | 0.107 | 24.5 x | 16.6 y,b | 17.8 a,b | 21.4 a | 22.5 a | 2.75 | 0.004 |
| C18:2 ω-6 | 22.4 | 20.9 | 19.7 | 18.5 | 2.40 | 0.069 | 21.3 x | 14.9 y,b | 16.0 a,b | 19.0 a | 19.9 a | 2.41 | 0.006 |
| C18:3 ω-3 | 2.19 | 2.06 | 2.03 | 1.88 | 0.27 | 0.293 | 2.47 x | 1.06 y,c | 1.42 b,c | 1.81 a,b | 2.02 a | 0.26 | <0.001 |
| UFA:SFA | 2.37 a | 2.34 a | 2.30 a,b | 2.11 b | 0.12 | 0.007 | 2.43 | 2.36 | 2.25 | 2.32 | 2.22 | 0.12 | 0.223 |
| PUFA:SFA | 0.85 a | 0.79 ab | 0.79 a,b | 0.65 b | 0.09 | 0.009 | 0.84 x | 0.55 y,b | 0.60 a,b | 0.74 a | 0.73 a | 0.10 | 0.014 |
1 S3: Soybean oil (S) at 3.00%; S2–L1: S at 2.00% and soybean lecithin high in free fatty acids (L) at 1.00%; S1–L2: S at 1.00% and L at 2.00%; AO3: Acid oil (AO) at 3.00%; AO2–L1: AO at 2.00% and L at 1.00%; AO1–L2: AO at 1.00% and L at 2.00%; L3: L at 3.00%. 2 S3 was not included in the statistical analysis against diets containing co-products. a–c Values within the same row with no common superscripts are significantly different, p ≤ 0.05. x,y ANOVA S3 vs. AO3: Values within the same row with no common superscripts are significantly different, p ≤ 0.05. SFA: Saturated fatty acid; MUFA: Monounsaturated fatty acid; PUFA: Polyunsaturated fatty acid; UFA:SFA: Unsaturated-to-saturated fatty acid ratio; PUFA:SFA: Polyunsaturated-to-saturated fatty acid ratio; RSE: Residual standard error.