Table 7.
Fatty acid profile of breast and thigh meat samples (means ± SD).
| Meat Samples | Variables | C | FF10 | FF10 + AE | p-Value |
|---|---|---|---|---|---|
| Breast meat samples | C14:0; MA, % | 1.92 ± 0.04 | 1.89 ± 0.06 | 2.04 ± 0.08 | 0.056 |
| C16:0; PA, % | 20.76 ± 0.18 | 21.52 ± 0.13 | 22.01 ± 0.11 | <0.001 | |
| C16:1 n-7; POA, % | 2.64 ± 0.07 c | 3.39± 0.07 b | 4.23 ± 0.25 a | <0.001 | |
| C18:0; SA, % | 10.99 ± 0.12 a | 9.82 ± 0.12 b | 10.16 ± 0.45 b | 0.005 | |
| C18:1 n-9; OA, % | 24.80 ± 0.11 c | 25.77 ± 0.14 b | 26.54 ± 0.45 a | 0.001 | |
| C18:2 n-6; LA, % | 17.74 ± 0.15 b | 18.67 ± 0.16 a | 18.48 ± 0.16 a | 0.001 | |
| C18:3 n-6; GLA, % | 0.07± 0.01 c | 0.17 ± 0.01 a | 0.14 ± 0.01 b | <0.001 | |
| C18:3 n-3; ALA, % | 0.69 ± 0.01 b | 0.68 ± 0.02 b | 0.77 ± 0.04 a | 0.014 | |
| C20:2 n-6; % | 0.89 ± 0.02 b | 0.89 ± 0.05 b | 0.57 ± 0.04 a | <0.001 | |
| C20:3 n-3; % | 0.10 ± 0.01 b | 0.12 ± 0.01 b | 0.07 ± 0.01 a | <0.001 | |
| C20:3 n-6; DGLA, % | 1.62 ± 0.02 b | 2.03 ± 0.04 a | 1.12 ± 0.05 c | <0.001 | |
| C20:4 n-6; ARA, % | 7.17 ± 0.04 a | 5.46 ± 0.15 b | 4.66 ± 0.30 c | <0.001 | |
| C20:5 n-3; EPA, % | 0.70 ± 0.02 a | 0.42 ± 0.01 b | 0.34 ± 0.02 c | <0.001 | |
| C22:5 n-3; DPA, % | 1.36 ± 0.03 a | 0.94 ± 0.02 b | 0.87 ± 0.05 b | <0.001 | |
| C22:6 n-3; DHA, % | 1.27 ± 0.01 a | 0.87 ± 0.02 b | 0.67 ± 0.04 c | <0.001 | |
| ∑ SFA, % | 34.45 ± 0.21 b | 35.54 ± 0.22 b | 36.92 ± 0.25 a | <0.001 | |
| ∑ UFA, % | 65.55 ± 0.21 a | 64.46 ± 0.22 a | 63.08 ± 0.25 b | <0.001 | |
| ∑ PUFA n-3, % | 4.16 ± 0.03 a | 3.07 ± 0.02 b | 2.77 ± 0.07 c | <0.001 | |
| ∑ PUFA n-6, % | 26.61 ± 0.17 a | 26.34 ± 0.30 a | 24.39 ± 0.48 b | <0.001 | |
| n-6/n-3, % | 6.40 ± 0.06 c | 8.57 ± 0.06 b | 8.79 ± 0.09 a | <0.001 | |
| ∑ EFA, % | 30.76 ± 0.17 a | 29.41 ± 0.32 b | 27.17 ± 0.54 c | <0.001 | |
| Thigh meat samples | C14:0; MA, % | 1.99 ± 0.19 a | 1.64 ± 0.11 ab | 1.46 ± 0.13 b | 0.012 |
| C16:0; PA, % | 19.77 ± 0.25 a | 20.45 ± 0.42 a | 20.51 ± 0.14 a | 0.040 | |
| C16:1 n-7; POA, % | 4.09 ± 0.20 a | 3.81 ± 0.19 ab | 3.38 ± 0.39 b | 0.052 | |
| C18:0; SA, % | 1.01 ± 0.25 b | 11.87 ± 0.46 ab | 12.74 ± 0.39 a | 0.004 | |
| C18:1 n-9; OA, % | 27.63 ± 0.06 a | 24.44 ± 0.37 b | 22.44 ± 0.66 b | <0.001 | |
| C18:2 n-6; LA, % | 20.35 ± 0.23 b | 21.69 ± 0.46 a | 21.19 ± 0.51 ab | 0.021 | |
| C18:3 n-6; GLA, % | 0.08 ± 0.00 b | 0.13 ± 0.02 a | 0.15 ± 0.01 a | 0.003 | |
| C18:3 n-3; ALA, % | 0.74 ± 0.01 a | 0.62 ± 0.02 b | 0.57 ± 0.04 b | 0.001 | |
| C20:2 n-6; % | 0.34 ± 0.05 b | 0.39 ± 0.01 ab | 0.45 ± 0.05 a | 0.042 | |
| C20:3 n-3; % | 0.04 ± 0.01 b | 0.05 ± 0.00 ab | 0.06 ± 0.01 a | 0.021 | |
| C20:3 n-6; DGLA, % | 0.73 ± 0.17 b | 1.12 ± 0.01 a | 1.29 ± 0.16 a | 0.006 | |
| C20:4-n-6; ARA, % | 4.95 ± 0.18 c | 6.36 ± 0.22 b | 7.78 ± 0.19 a | <0.001 | |
| C20:5 n-3; EPA, % | 0.23 ± 0.00 b | 0.36 ± 0.02 a | 0.36 ± 0.02 a | <0.001 | |
| C22:5 n-3; DPA, % | 0.73 ± 0.01 c | 0.92 ± 0.04 b | 1.05 ± 0.06 a | <0.001 | |
| C22:6 n-3; DHA, % | 0.57 ± 0.02 b | 0.69 ± 0.04 a | 0.70 ± 0.06 a | 0.022 | |
| ∑ SFA, % | 34.97 ± 0.58 b | 35.85 ± 0.27 ab | 36.09 ± 0.13 a | 0.024 | |
| ∑ UFA, % | 65.03 ± 0.58 a | 64.15 ± 0.27 ab | 63.91 ± 0.13 a | 0.024 | |
| ∑ PUFA n-3, % | 2.36 ± 0.04 b | 2.69 ± 0.08 a | 2.78 ± 0.12 a | 0.002 | |
| ∑ PUFA n-6, % | 26.11 ± 0.54 b | 29.30 ± 0.70 a | 30.41 ± 0.80 a | 0.001 | |
| n-6/n-3, % | 11.08 ± 0.20 a | 10.91 ± 0.09 a | 10.94 ± 0.20 a | 0.461 | |
| ∑ EFA, % | 28.47 ± 0.56 b | 31.99 ± 0.77 a | 33.20 ± 0.92 a | 0.001 |
C: control group; FF10: broilers fed with a diet enriched with supplementation of 10% FF; FF10 + AE: broilers fed with a diet enriched with 10% supplementation of FF supported with 0.2% agrimony extract; MA: myristic acid; PA: palmitic acid; POA: palmitoleic acid; OA: oleic acid; VA: vaccenic acid; LA: linolenic acid; GLA: gamma-linolenic acid; ALA: alfa-linolenic acid; DGLA: dihomo-gamma-linolenic acid; AA: arachidonic acid; EPA: eicosapentaenic acid; DPA: docosapentaenic acid; DHA: docosahexaenic acid; SFA: saturated fatty acids; UFA: unsaturated fatty acids; PUFA: polyunsaturated fatty acids; EFA: essential fatty acids. a, b, c Means in a row with a different superscript letter are statistically different (Tukey’s test, p < 0.05).