. 2022 Sep 30;9(3):516–526. doi: 10.5455/javar.2022.i621

Table 4. Effects of TABP and probiotics supplementation in diets on fatty acid profile in meat.

Fatty acid profile in meat and quality of fat in meat	Control	10	30	50	SEM	p-value	Trend analysis
Fatty acid profile in meat and quality of fat in meat	Control	Level of TABP with 0.2% probiotics supplementation in diets (gm/kg)			SEM	p-value	Trend analysis
Cholesterol (gm/100 gm)	77.50^A	76.03^AB	74.93^AB	70.93^B	2.95	0.04	Q2
Fatty acid profile in meat (gm/100 gm)
Myristic acid	0.01	0.01	0.01	0.01	0.00	0.00	NS
Palmitic acid	0.48^A	0.37^B	0.30^B	0.28^B	0.04	0.02	L
Palmitoleic acid	0.07^A	0.06^AB	0.06^AB	0.05^B	0.01	0.01	L
Stearic acid	0.14	0.14	0.13	0.13	0.01	0.11	NS
Vaccenic acid	0.03	0.03	0.03	0.03	0.00	1.00	NS
Oleic acid	0.51^A	0.57^AB	0.51^B	0.53^B	0.03	<0.01	Q2
Linoleic acid	0.23	0.22	0.22	0.19	0.02	0.06	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	0.01	0.01	0.00	0.00	NS
∑SFA	0.63^A	0.52^AB	0.42^B	0.42^B	0.05	<0.01	L
∑MUFA	0.63	0.63	0.63	0.63	0.04	0.11	NS
∑PUFA	0.26	0.24	0.25	0.21	0.02	0.06	NS
∑Omega 3	0.01	0.01	0.01	0.01	0.00	0.00	NS
∑Omega 6	0.25	0.23	0.24	0.20	0.02	0.06	NS
∑Omega 9	0.52^A	0.49^B	0.39^C	0.39^C	0.03	0.01	Q2
Quality of fat in meat
n3/n6 ratio	0.04	0.04	0.04	0.05	0.04	0.06	NS
SFA/USFA ratio	0.04	0.04	0.04	0.04	0.07	0.61	NS
Iodine value	0.98^A	1.01^AB	0.96^B	0.91^C	0.05	<0.01	L
AI	0.55^A	0.47^B	0.38^C	0.37^C	0.03	0.04	Q2
Δ-9 desaturase (16) index	13.77^b	15.08^a	16.65^a	15.00^a	0.08	0.04	Q2
Δ-9 desaturase (18) index	78.19	80.66	81.91	80.09	2.29	0.49	NS
TI	1.12^a	1.07^ab	0.96^b	1.01^b	0.04	0.03	Q2
h/H ratio	1.83^b	1.88^ab	2.05^a	2.05^a	0.07	0.04	Q2

SEM = Standard error of mean, NS = Not significantly different (p > 0.05), Q2 = Quadratic.

^a,b

Mean with symbol within the same row differ significantly different (p < 0.05).

^A,B,C

Mean with symbol within same row differ significantly different (p < 0.01).