Table 3.

Effect of chronic heat stress on fatty acid profile (g/100 g) of thigh muscles in broiler chickens.

Parameters	Group
	TN 1	HS 2	SEM 3	p-Value
Myristic (C14:0)	1.25	1.34	0.03	0.018
Palmitic (C16:0)	29.27	32.88	0.92	0.006
Stearic (C18:0)	11.05	12.22	0.35	0.224
Myristoleic acid (C14:1)	1.12	0.79	0.05	0.003
Palmitoleic (C16:1)	2.01	1.61	0.07	0.018
Oleic (C18:1)	29.46	20.98	1.32	0.008
Linoleic (C18:2n6)	20.45	13.69	0.47	0.001
α-linolenic acid (C18:3n3)	0.57	0.66	0.02	0.060
Docosahexaenoic acid (C22:6n3)	0.51	0.36	0.01	0.009
Eicosapentaenoic acid (C 20:5n3)	0.84	0.58	0.04	0.003

¹ thermoneutral group; ² thermal-stress group; ³ standard error of means.