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. 2017 Jan 25;54(1):66–72. doi: 10.2141/jpsa.0160012

Table 4. Effect of various light colors on thigh meat fatty acid composition of ducks (Experiment 2)1.

Treatment PB
(430–440 nm)		 BB
(460–470 nm)		 SB
(480–490 nm)		 GB
(500–510nm)		 PG
(530–540)		 W
(400–770 nm)		 SEM P value
C14:0 0.36 0.37 0.37 0.39 0.54 0.42 0.021 0.241
C14:1 2.54 2.34 2.01 1.89 1.52 2.10 0.084 0.089
C16:0 17.72 16.59 17.24 17.27 19.49 19.14 0.376 0.103
C16:1 2.07b 2.52b 2.12b 2.54b 3.26a 2.51b 0.101 0.005
C18:0 13.76a 12.99ab 12.75ab 11.60b 9.27c 11.72b 0.328 0.0004
C18:1n9 29.72b 30.22b 31.65b 34.67b 39.63a 34.11b 0.812 0.001
C18:1n7 2.60 2.46 2.04 2.17 2.16 2.05 0.120 0.127
C18:2 18.20 18.34 16.84 17.80 16.89 18.48 0.205 0.049
C18:3 0.20 0.13 0.201 0.15 0.17 0.16 0.013 0.678
C20:1 0.49 0.40 0.46 0.53 0.51 0.49 0.019 0.712
C20:2 0.56 0.63 0.51 0.65 0.61 0.69 0.022 0.175
C20:4 0.46 0.39 0.41 0.39 0.28 0.39 0.017 0.083
C20:3 0.67 0.65 1.09 0.68 0.45 0.47 0.17 0.063
C20:5 0.94 0.84 0.74 2.51 1.27 0.60 0.31 0.538
C22:1 9.94ab 11.30a 9.93 ab 7.55bc 5.67c 8.22bc 0.44 0.001
C24:1 0.13ab 0.09abc 0.11abc 0.14a 0.07c 0.08bc 0.01 0.009
MUFA 47.21b 49.25a 48.32ab 49.49a 52.82a 49.54a 0.82 0.022
PUFA 20.93 20.87 19.79 22.20 19.67 20.79 0.44 0.625
UFA 68.42ab 70.12a 68.11b 70.65a 70.56a 70.33a 0.71 0.014
SFA 31.85a 29.95b 30.36b 29.26b 29.30b 31.29b 0.61 0.042
UFA/SFA 2.14b 2.35ab 2.24ab 2.41a 2.40a 2.25ab 0.05 0.0001
1

Means of 10 birds selected from each treatment group (3 birds from each of the two pens and 2 birds from another two pens); SEM, standard error of the mean

a,b,c

values in a row with no common superscripts differ significantly (P<0.05); PB, pure green; BB, bright blue, SB, Sky blue; GB, greenish blue; PG, pure green, W, white; monounsaturated fatty acids (MUFA): C14:1+C16:1+C181n9+C181n7+C20:1+C22:1+C24:1; PUFA: C18:2+C18:3 + C20:2+C20:4+C20:3+C20:5; unsaturated fatty acids (UFA): MUFA+PUFA; saturated fatty acids (SFA): C14:0+C16:0+C18:0