Table-8.

Effects of TABP supplementation in broiler diets on fatty acid profile in meat.

Parameters	Level of TABP supplementation in broiler diets (g/kg)				SEM	p-value	Trend analysis
	0	10	30	50
Cholesterol (g/100 g)	72.50A	72.37A	71.01AB	68.25B	1.49	0.01	L
Fatty acid profile in meat(g/100 g)
Myristic acid	0.01	0.01	0.01	0.01	0.00	0.00	NS
Palmitic acid	0.48A	0.38B	0.36B	0.32B	0.04	<0.01	L
Palmitoleic acid	0.08	0.07	0.06	0.06	0.06	0.42	NS
Stearic acid	0.10	0.10	0.13	0.14	0.01	0.07	NS
Vaccenic acid	0.03	0.03	0.03	0.03	0.04	0.69	NS
Oleic acid	0.62A	0.52B	0.48B	0.41C	0.03	<0.01	L
Linoleic acid	0.24	0.02	0.22	0.22	0.02	0.71	NS
Linolenic acid	0.01	0.01	0.01	0.01	0.00	0.00	NS
Eicosenoic acid	0.01	0.01	0.01	0.01	0.00	0.00	NS
Arachidonic acid	0.01	0.01	0.02	0.01	0.03	0.67	NS
∑SFA	0.63A	0.53AB	0.51B	0.47B	0.05	<0.01	L
∑MUFA	0.75A	0.64B	0.59B	0.52C	0.03	<0.01	L
∑PUFA	0.26	0.26	0.25	0.24	0.02	0.84	NS
∑Omega 3	0.01	0.01	0.01	0.01	0.00	0.00	NS
∑Omega 6	0.25	0.25	0.24	0.23	0.02	0.84	NS
∑Omega 9	0.63A	0.53B	0.49B	0.42C	0.03	<0.01	L
Quality of fat in meat
SFA/USFA ratio	0.63	0.59	0.60	0.62	0.06	0.76	NS
Iodine value	1.08A	0.98B	0.93BC	0.86C	0.04	<0.01	L
n3/n6 ratio	0.04	0.04	0.04	0.04	0.00	0.75	NS
Atherogenic index	0.55a	0.47b	0.48b	0.47b	0.04	0.04	Q2
Δ-9 desaturase (16) index	12.87B	15.94A	14.72AB	15.81A	0.14	0.04	Q2
Δ-9 desaturase (18) index	81.20A	79.26A	78.06AB	74.27B	1.97	<0.01	L
Thrombogenicity index	1.12a	1.03b	1.04b	1.05b	0.02	0.04	Q2
h/H ratio	1.83b	1.97a	1.97a	1.99a	0.03	0.03	Q2

^a,bMean with symbol within same row differ significantly different (p<0.05), ^A,BMean with symbol within same row differ significantly different (p<0.01), SEM=Standard error of mean, NS=Not significantly different (p>0.05), L=Linear, and Q2=Quadratic. TABP=Trimmed asparagus by-products