Table 6.
Effect of vitamin E supplementation on the fatty acid composition (mg fatty acid/100 g meat) of goose meat.
| Fatty Acids | Control | Vitamin E | SEM | F(df1, df2) = x, p < 0.05 |
|---|---|---|---|---|
| C9:0 (Pelargonic acid) | 21.75 | 36.96 | 8.21 | F(1, 4) = 1.72, p < 0.260 |
| C10:0 (Capric acid) | 223.10 | 331.82 | 62.89 | F(1, 4) = 1.50, p < 0.288 |
| C11:0 (Undecanoic acid) | 18.78 | 29.95 | 6.13 | F(1, 4) = 1.66, p < 0.267 |
| C12:0 (Lauric acid) | 173.32 | 272.30 | 37.52 | F(1, 4) = 3.49, p < 0.135 |
| C13:0 (Tridecylic acid) | 21.75 | 26.06 | 5.79 | F(1, 4) = 0.28, p < 0.625 |
| C14:0 (Myristic acid) | 16.48 b | 49.79 a | 1.24 | F(1, 4) = 356.04, p < 0.0001 |
| C16:0 (Palmitic acid) | 1122.94 b | 1312.88 a | 13.85 | F(1, 4) = 94.17, p < 0.0006 |
| C18:0 (Stearic acid) | 972.00 | 900.92 | 34.35 | F(1, 4) = 2.15, p < 0.216 |
| C20:0 (Arachidic acid) | 0.11 | 0.17 | 0.029 | F(1, 4) = 0.84, p < 0.342 |
| SFA | 2570.23 b | 2960.85 a | 6.38 | F(1, 4) = 1874.12, p < 0.0001 |
| C14:1 (Myristoleic acid) | 19.77 a | 10.01 b | 4.03 | F(1, 4) = 12.00, p < 0.025 |
| C16:1 (Palmitoleic acid) | 113.68 b | 153.27 a | 9.05 | F(1, 4) = 9.57, p < 0.036 |
| C18:1 (Oleic acid) | 1717.4 b | 2101.80 a | 76.87 | F(1, 4) = 12.53, p < 0.024 |
| C20:1 (Gadoleic acid) | 0.08 | 0.11 | 0.027 | F(1, 4) = 0.88, p < 0.071 |
| MUFA | 1850.93 b | 2255.19 a | 70.84 | F(1, 4) = 16.32, p < 0.016 |
| C18:2 (Linoleic acid) | 802.66 b | 1072.47 a | 16.06 | F(1, 4) = 141.19, p < 0.0003 |
| C18:3 (α-Linolenic acid) | 1.33 | 1.34 | 0.16 | F(1, 4) = 0.76, p < 0.214 |
| C20:4 (Arachidonic acid) | 677.10 | 735.60 | 16.16 | F(1, 4) = 6.56, p < 0.062 |
| C22:6 (Docosahexaenoic acid) | 36.24 | 64.57 | 13.08 | F(1, 4) = 2.35, p < 0.200 |
| PUFA | 1517.33 b | 1873.98 a | 10.86 | F(1, 4) = 539.89, p < 0.0001 |
| PUFA/SFA | 0.59 b | 0.63 a | 0.002 | F(1, 4) = 169.00, p < 0.0002 |
| n3 | 37.58 a | 65.91 a | 13.07 | F(1, 4) = 2.35, p < 0.199 |
| n6 | 1479.78 b | 1808.07 a | 4.65 | F(1, 4) = 2486.17, p < 0.0001 |
| PI | 3850.00 b | 4590.50 a | 142.10 | F(1, 4) = 13.61, p < 0.021 |
a–b Fatty acids values level within each row with different letters differ significantly (p < 0.05). SFA: Saturated fatty acid; MUFA: Monounsaturated fatty acid; PUFA: Polyunsaturated fatty acid; PI: Peroxidability index.