Table 8.

Effect of dietary supplementation with pioglitazone hydrochloride (PGZ) and l-carnosine (LC) on the fatty acid compositions of thigh muscle of broiler chickens (%, n = 5).

Item	Treatment				SEM	P-value
	PGZ, 0 mg/kg		PGZ, 15 mg/kg
	LC, 0 mg/kg	LC, 400 mg/kg	LC, 0 mg/kg	LC, 400 mg/kg		PGZ	LC	PGZ × LC
C14:0	0.58	0.60	0.64	0.65	0.01	0.587	0.392	0.216
C16:0	23.16	23.05	23.30	23.42	0.18	0.764	0.821	0.334
C16:1	2.81	2.85	2.83	2.75	0.07	0.815	0.901	0.735
C18:0	8.38	8.39	8.67	8.37	0.12	0.632	0.597	0.556
C18:1n9	37.25	38.49	38.61	39.72	0.31	0.003	0.017	0.022
C18:2n6	21.09	21.65	20.83	21.10	0.56	0.261	0.773	0.352
C18:3n3	1.54	1.55	1.51	1.50	0.02	0.383	0.991	0.735
C18:3n6	0.15	0.15	0.18	0.18	0.01	0.027	0.543	0.484
C22:0	0.26	0.25	0.19	0.21	0.01	0.044	0.126	0.378
C20:3n3	0.32	0.31	0.34	0.35	0.03	0.664	0.752	0.319
C20:4n6	1.73	1.88	1.61	1.63	0.12	0.731	0.842	0.231
SFA	32.45	32.50	33.07	32.79	0.24	0.405	0.839	0.765
MUFA	40.06	41.34	41.44	42.47	0.40	0.001	0.012	0.015
PUFA	24.89	24.99	24.14	24.07	0.51	0.672	0.824	0.707

SFA = saturated fatty acid; MUFA = monounsaturated fatty acid; PUFA = polyunsaturated fatty acid.