Table 4.
Impact of enrichment with seeds, flour, and hemp oil on the fatty acid profile of poultry roast (x ± s).
| Studied Parameters | Poultry Roast | ||
|---|---|---|---|
| Group K | Group P1 | Group P2 | |
| Saturatet acids (SFA) | |||
| Decanoic acid C 10:0 | 0.05 ± 0.01 | <0.05 | <0.05 |
| Lauric acids C 12:0 | 0.12 ± 0.04 | 0.12 ± 0.03 | 0.12 ± 0.05 |
| Tetradecanoic acid C 14:0 | 1.07 ± 0.05 a | 0.52 ± 0.03 b | 0.46 ± 0.04 b |
| Pentadecanoic acid C 15:0 | 0.07 ± 0.01 | 0.08 ± 0.02 | 0.06 ± 0.02 |
| Heksadecanoic acid C 16:0 | 24.43 ± 0.14 a | 17.21 ± 0.15 b | 16.04 ± 0.28 b |
| Heptadecanoic acid C 17:0 | 0.23 ± 0.01 a | 0.13 ± 0.01 b | 0.12 ± 0.01 b |
| Octadecanoic acid C 18:0 | 10.11 ± 0.20 a | 5.96 ± 0.15 b | 5.54 ± 0.08 b |
| Eicosanoic acid C 20:0 | 0.18 ± 0.02 b | 0.44 ± 0.01 a | 0.45 ± 0.03 a |
| Docosanoic acid C 22:0 | 0.13 ± 0.04 | 0.24 ± 0.08 | 0.26 ± 0.10 |
| Tetracosanoic acid C 24:0 | 0.07 ± 0.02 | 0.11 ± 0.01 | 0.12 ± 0.02 |
| Σ saturated acids (SFA) | 36.46 ± 0.20 a | 24.81 ± 0.12 b | 23.17 ± 0.10 c |
| Monosaturated fatty acids (MUFA) | |||
| Oleomyristic acid C 14:1 | 0.06 ± 0.01 | <0.1 ± 0.00 | 0.08 ± 0.00 |
| Heksadecanoic acid C 16:1 | 3.28 ± 0.07 a | 3.00 ± 0.09 b | 2.85 ± 0.05 b |
| Heptadecenoic acid C 17:1 | 0.20 ± 0.01 | 0.09 ± 0.01 | 0.09 ± 0.02 |
| Cis-9-octadecenoic acid C 18:1 | 37.57 ± 0.30 a | 28.55 ± 0.40 b | 27.30 ± 0.42 b |
| Cis-11-octadecenoic acid C 18:1 | 2.55 ± 0.04 a | 1.61 ± 0.02 b | 1.51 ± 0.03 b |
| Kwas cis-11-eikozenowy C 20:1 | 0.66 ± 0.01 a | 0.43 ± 0.03 b | 0.44 ± 0.05 b |
| Tetracosoic acids C 24:1 | <0.05 | 0.06 ± 0.01 | <0.05 |
| Σ monosaturated fatty acids (MUFA) | 44.32 ± 0.18 a | 33.74 ± 0.32 b | 32.27 ± 0.26 b |
| Polyunsaturated fatty acid (PUFA) | |||
| Octadecadienoic acid C 18:2 | 16.27 ± 0.14 b | 33.04 ± 0.14 a | 35.00 ± 0.14 a |
| Alpha-octadecatrienoic acid C 18:3 | 1.13 ± 0.10 c | 6.23 ± 0.25 b | 7.71 ± 0.20 a |
| Eicosadienoic acid C 20:2 | 0.40 ± 0.03 a | 0.18 ± 0.02 b | 0.16 ± 0.02 b |
| Eicosatrienic acid C 20:3n3 | 0.08 ± 0.01 | <0.05 | <0.05 |
| Docosapentaenoic acid C 22:5n3 | 0.09 ± 0.03 | 0.05 ± 0.02 | 0.05 ± 0.01 |
| Arachidonic acid C 20:4n6 | 0.56 ± 0.11 | 0.67 ± 0.12 | 0.75 ± 0.13 |
| Eicosatrienic acid C 20:3n6 | 0.11 ± 0.02 | 0.10 ± 0.01 | 0.10 ± 0.01 |
| Σ polyunsaturated fatty acid | 18.64 ± 0.24 c | 40.27 ± 0.16 b | 43.77 ± 0.40 a |
| Fatty acids N-3 g/100 g | 0.20 ± 0.50 c | 0.86 ± 0.20 b | 0.98 ± 0.01 a |
| Fatty acids N-6 g/100 g | 2.44 ± 0.28 b | 4.25 ± 0.60 a | 4.44 ± 0.30 a |
| Cholesterol (mg/100 g) | 80.64 ± 2.10 a | 77.89 ± 1.95 b | 74.02 ± 2.40 c |
K—control group; P1—share of hemp products in the roast: seeds 8%, flour 0.2%, linseed oil 2%; P2—share of hemp products in the roast: seeds 4%, flour 0.2%, linseed oil 6%, average values marked with different letters in rows differ statistically significantly: a, b, c at p < 0.05.