. 2019 Nov 11;6(1):54–68. doi: 10.1002/vms3.212

Table 8.

Effects of different antioxidants and plant oils on fatty acid profile of drumstick meat in broilers (%)

Items	C14:0	C14:1	C16:0	C16:1	C18:0	C18:1	C18:2	C18:3	C20:1	C20:2	C22:0	C22:6	U	S	U/S ratio
Main effects
Oil source
Soybean Oil	0.482^a	0.042	22.13^a	3.72^a	2.28^b	42.55^b	25.66^a	0.15	2.39^b	0.136	0.32	0.125^b	74.77^b	25.20^a	2.98^b
Rapeseed Oil	0.436^b	0.036	19.12^b	3.24^b	2.77^a	50.58^a	19.81^b	0.16	3.09^a	0.138	0.35	0.170^a	77.23^a	22.70^b	3.41^a
SEM	0.005	0.003	0.25	0.07	0.07	0.71	0.66	0.007	0.05	0.004	0.01	0.012	0.30	0.30	0.05
Antioxidant Sources
Vitamin E	0.472^a	0.040^ab	20.43^a	3.54^b	2.77^a	45.65	23.47	0.22^a	2.69^b	0.157^a	0.37	0.172^a	75.95^ab	24.04^ab	3.17^ab
Rosemary EO	0.467^a	0.050^a	21.40^a	4.08^a	1.96^b	44.42	24.38	0.14^b	2.56^b	0.137^ab	0.28	0.107^b	75.88^ab	24.11^ab	3.19^ab
Thyme EO	0.420^b	0.027^c	19.21^b	2.89^c	2.76^a	49.30	21.45	0.15^b	3.06^a	0.125^b	0.40	0.175^a	77.18^a	22.79^b	3.40^a
Satureja EO	0.480^a	0.032^bc	21.49^a	3.50^b	2.85^a	46.35	21.88	0.14^b	2.61^b	0.140^ab	0.34	0.150^ab	74.82^b	25.16^a	3.00^b
Without Antioxidant	0.455^a	0.040^abc	20.76^a	3.39^b	2.29^b	47.07	22.51	0.14^b	2.77^b	0.122^b	0.30	0.130^ab	76.17^ab	23.81^ab	3.20^ab
SEM	0.008	0.005	0.41	0.12	0.12	1.12	1.04	0.01	0.079	0.007	0.02	0.0192	0.48	0.48	0.08
Oil sources × Antioxidant sources
Soybean Oil
Vitamin E	0.490^abc	0.050	22.01	3.89	2.26^cde	40.72	27.37^a	0.16^b	2.39	0.150^ab	0.35^bc	0.135^bcd	74.87	25.1	2.98
Rosemary EO	0.495^ab	0.055	23.38	4.16	1.98^de	41.92	25.18^ab	0.15^b	2.18	0.130^bc	0.27^cd	0.100^d	73.88	26.1	2.84
Thyme EO	0.460^bcd	0.030	20.67	3.30	2.31^cde	47.10	22.80^bc	0.14^bc	2.66	0.110^cd	0.29^bcd	0.110^cd	76.25	23.7	3.22
Satureja EO	0.510^a	0.030	23.39	3.58	2.76^abc	41.52	25.35^ab	0.15^b	2.11	0.140^ab	0.32^bcd	0.120^cd	73.01	26.9	2.71
Without Antioxidant	0.455^cd	0.045	21.17	3.64	2.10^de	41.47	27.62^a	0.18^b	2.61	0.145^ab	0.38^bc	0.16^abcd	75.88	24.1	3.14
Rapeseed Oil
Vitamin E	0.455^cd	0.040	18.86	3.18	3.27^a	50.58	19.57^cd	0.29^a	2.99	0.160^a	0.39^ab	0.210^ab	77.03	22.9	3.36
Rosemary EO	0.440^d	0.045	19.42	3.99	1.93^e	46.93	23.58^abc	0.14^bc	2.94	0.145^ab	0.30^bcd	0.115^cd	77.89	22.1	3.54
Thyme EO	0.380^e	0.025	17.74	2.48	3.21^a	51.50	20.10^cd	0.16^b	3.46	0.140^ab	0.50^a	0.240^a	78.11	21.8	3.58
Satureja EO	0.450^d	0.035	19.59	3.42	2.94^ab	51.19	18.41^d	0.14^bc	3.12	0.145^ab	0.36^bc	0.185^abc	76.64	23.3	3.28
Without Antioxidant	0.455^cd	0.035	20.35	3.13	2.49^bcd	52.68	17.40^d	0.09^c	2.93	0.100^d	0.22^d	0.100^d	76.47	23.5	3.26
SEM	0.012	0.007	0.57	0.17	0.17	1.59	1.48	0.01	0.11	0.009	0.04	0.027	0.68	0.68	0.12
p value
Oil	.0001	.228	.0001	.0004	.003	.0001	.0001	.52	.0001	.74	.21	.016	<.0001	<.0001	.0001
Antioxidant	.0008	.05	.005	.0001	.0001	.066	.306	.0002	.002	.009	.06	.1	.041	.0395	.049
Oil × Antioxidant	.0406	.83	.087	.259	.026	.149	.045	.0001	.072	.01	.004	.026	.12	.12	.17

^a–eMeans with no common superscript within each column are significantly (p < .05) different. EO, Essential oil; U, Total Unsaturated, S, Total Saturated.