Skip to main content

Table 8 Effects of capsicum oleoresin, carvacrol, cinnamaldehyde and their mixtures added to broilers’ mixed feed on the composition of fatty acids in the breast meat (x ± SEM)

From: Addition of Capsicum oleoresin, Carvacrol, Cinnamaldehyde and their mixtures to the broiler diet II: Effects on meat quality

  Treatment Groups  
Fatty acids of breast meat1 Control CAP CAR CIN CAP+CAR+CIN P
C12:0 Lauric 0.05 ± 0.03 0.22 ± 0.18 0.15 ± 0.11 0.03 ± 0.03 0.31 ± 0.15 0.291
C14:0 Myristic 0.28 ± 0.08 0.72 ± 0.36 0.64 ± 0.18 0.21 ± 0.10 0.39 ± 0.04 0.121
C16:0 Palmitic 18.65 ± 0.57 13.20 ± 6.22 18.36 ± 0.17 17.69 ± 0.71 17.50 ± 0.57 0.312
C16:1Palmitoleic 1.82 ± 0.27 1.61 ± 0.26 3.27 ± 0.93 1.89 ± 0.38 1.85 ± 0.27 0.254
C17:0 Margaric 0.53 ± 0.04 0.27 ± 0.14 0.48 ± 0.13 0.53 ± 0.46 0.42 ± 0.12 0.973
C17:1 Heptadecenoic 0.00 ± 0.00 0.10 ± 0.1 0.05 ± 0.05 0.91 ± 0.91 0.40 ± 0.32 0.662
C18:0 Stearic 6.78 ± 0.29 7.24 ± 0.60 6.32 ± 0.22 5.65 ± 0.63 5.86 ± 0.45 0.191
C18:1n-9 Oleic 30.09 ± 0.00 28.22 ± 0.26 30.27 ± 1.21 29.07 ± 0.98 28.78 ± 0.67 0.582
C18:3n-6 Linoleic 37.26 ± 1.17a 37.38 ± 1.05a 34.86 ± 0.76ab 37.93 ± 0.90a 33.07 ± 1.68b 0.030
C18:3n-6 Translinoleic 0.00 ± 0.00 0.15 ± 0.15 0.07 ± 0.03 0.09 ± 0.09 0.01 ± 0.01 0.560
C20:0 Arachidonic 1.25 ± 0.66 0.04 ± 0.04 0.55 ± 0.39 1.19 ± 0.53 0.34 ± 0.30 0.402
C20:1 Eicosanoid 0.06 ± 0.06b 0.12 ± 0.1b 0.15 ± 0.1b 0.01 ± 0.00b 0.87 ± 0.34a 0.006
C20:1n-9 Linolenic 0.90 ± 0.55 2.25 ± 0.25 1.80 ± 0.36 0.95 ± 0.45 1.61 ± 0.42 0.263
C20:1n-9 Translinolenic 0.31 ± 0.10 0.26 ± 0.15 0.14 ± 0.07 0.14 ± 0.07 0.38 ± 0.26 0.641
C20:5n-3 EPA 0.00 ± 0.00b 0.00 ± 0.00b 0.01 ± 0.01b 0.03 ± 0.01b 0.78 ± 0.41a 0.030
C20:6n-3 DHA 0.58 ± 0.22 0.15 ± 0.1 0.05 ± 0.05 0.08 ± 0.05 1.07 ± 0.61 0.050
C22:0 Behenic 1.58 ± 0.17 1.73 ± 0.13 0.14 ± 0.27 2.67 ± 0.99 2.02 ± 0.13 0.352
C22:5n-3 DPA 0.00 ± 0.00 0.00 ± 0.00 0.12 ± 0.07 0.00 ± 0.00 0.09 ± 0.09 0.701
C24:0 Lignoseric 0.48 ± 0.32b 0.41 ± 0.21b 0.42 ± 0.22b 0.12 ± 0.08b 1.36 ± 0.17a 0.005
C24:1n-9 Nervonic 0.47 ± 0.39 0.11 ± 0.07 0.22 ± 0.18 0.23 ± 0.36 0.93 ± 0.36 0.330
∑SFA 29.60 ± 1.21 30.82 ± 0.79 28.07 ± 0.73 28.10 ± 0.76 28.13 ± 0.70 0.331
∑UFA 69.73 ± 1.15 70.06 ± 1.61 70.94 ± 0.56 71.10 ± 1.01 69.21 ± 1.84 0.758
∑MUFA 31.14 ± 0.45bc 30.15 ± 0.48c 33.97 ± 0.69a 32.11 ± 0.54abc 32.08 ± 0.60ab 0.005
∑PUFA 37.29 ± 1.78 39.90 ± 1.17 36.97 ± 0.73 38.99 ± 1.02 36.41 ± 1.94 0.455
∑n-3 1.96 ± 0.37b 2.53 ± 0.13ab 2.53 ± 0.23ab 1.90 ± 0.35b 3.67 ± 0.59a 0.039
∑n-6 37.45 ± 0.27 37.38 ± 1.05 35.57 ± 0.35 37.93 ± 0.90 35.14 ± 1.79 0.257
∑n-9 30.56 ± 1.15 28.33 ± 0.27 30.50 ± 1.05 29.31 ± 0.95 29.68 ± 0.64 0.581
  1. a, b, cThe differences between means in the same row with different letters are important, P < 0.05
  2. 1Breast meat in % fatty acid