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