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Table 9 Effects of capsicum oleoresin, carvacrol, cinnamaldehyde and their mixtures added to broilers’ mixed feed on the composition of fatty acids in leg 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 leg meat1 Control CAP CAR CIN CAP+CAR+CIN P
C12:0 Lauric 0.18 ± 0.15 0.08 ± 0.03 0.22 ± 0.11 0.34 ± 0.27 0.07 ± 0.03 0.688
C14:0 Myristic 0.35 ± 0.01 0.39 ± 0.05 0.47 ± 0.05 0.60 ± 0.21 0.53 ± 0.14 0.645
C16:0 Palmitic 15.10 ± 4.34 12.20 ± 4.61 18.77 ± 0.94 16.67 ± 0.29 18.20 ± 0.38 0.312
C16:1 Palmitoleic 1.29 ± 0.65 1.93 ± 0.02 2.10 ± 0.56 2.29 ± 0.47 2.87 ± 0.03 0.317
C17:0 Margaric 0.19 ± 0.1 0.35 ± 0.13 0.39 ± 0.07 0.70 ± 0.39 0.72 ± 0.52 0.749
C17:1 Heptadecenoic 0.04 ± 0.04 0.07 ± 0.04 0.05 ± 0.02 0.02 ± 0.02 0.06 ± 0.02 0.730
C18:0 Stearic 4.36 ± 2.18 5.87 ± 0.33 4.32 ± 1.12 5.55 ± 4.65 5.50 ± 0.21 0.817
C18:1n-9 Oleic 32.31 ± 2.58 28.40 ± 0.07 31.95 ± 1.82 29.83 ± 0.84 32.23 ± 0.30 0.515
C18:3n-6 Linoleic 37.45 ± 0.27bc 40.22 ± 1.02a 36.21 ± 0.72bc 37.97 ± 1.28ab 34.98 ± 0.58c 0.014
C18:3n-6 Translinoleic 0.12 ± 0.12 0.00 ± 0.00 0.01 ± 0.01 0.06 ± 0.06 0.01 ± 0.01 0.523
C20:0 Arachidonic 0.72 ± 0.72 1.10 ± 1.07 1.36 ± 0.54 1.48 ± 0.67 1.12 ± 0.54 0.939
C20:1 Eicosanoid 0.31 ± 0.27 0.02 ± 0.02 0.15 ± 0.04 0.27 ± 0.11 0.21 ± 0.05 0.617
C20:1n-9 Linolenic 1.45 ± 0.73 1.23 ± 1.23 0.94 ± 0.58 0.77 ± 0.77 1.10 ± 0.63 0.973
C20:1n-9 Translinolenic 0.05 ± 0.05 0.22 ± 0.00 0.05 ± 0.03 0.19 ± 0.03 0.17 ± 0.09 0.143
C20:5n-3 EPA 0.01 ± 0.01b 0.00 ± 0.00b 0.32 ± 0.10a 0.43 ± 0.10a 0.02 ± 0.01b 0.001
C20:6n-3 DHA 0.19 ± 0.10 0.22 ± 0.02 0.25 ± 0.10 0.50 ± 0.29 0.23 ± 0.12 0.654
C22:0 Behenic 1.74 ± 0.00a 1.65 ± 0.06a 1.80 ± 0.06a 1.14 ± 0.06b 1.20 ± 0.06b 0.001
C22:5n-3 DPA 0.00 ± 0.00 0.00 ± 0.00 0.29 ± 0.19 0.42 ± 0.26 0.27 ± 0.16 0.527
C24:0 Lignoseric 0.41 ± 0.30 0.42 ± 0.09 0.41 ± 0.17 0.26 ± 0.13 0.42 ± 0.05 0.964
C24:1n-9 Nervonic 0.24 ± 0.24 0.07 ± 0.07 0.28 ± 0.15 0.39 ± 0.25 0.12 ± 0.05 0.748
∑SFA 26.17 ± 1.19 26.22 ± 0.13 27.38 ± 0.38 26.38 ± 0.40 27.76 ± 0.80 0.240
∑UFA 73.29 ± 0.86 72.14 ± 0.15 72.46 ± 0.39 72.75 ± 0.72 72.13 ± 0.45 0.578
∑MUFA 32.53 ± 0.49bc 30.48 ± 0.02b 33.54 ± 0.80ab 32.80 ± 1.10bc 35.54 ± 0.71a 0.004
∑PUFA 39.10 ± 0.87a 41.65 ± 0.13a 38.62 ± 0.71b 38.39 ± 1.41b 36.59 ± 0.69b 0.008
∑n-3 1.65 ± 0.69 1.45 ± 0.72 1.62 ± 0.90 1.98 ± 0.88 1.61 ± 0.88 0.996
∑n-6 37.45 ± 0.27b 40.22 ± 0.59a 36.21 ± 0.72bc 37.97 ± 1.28ab 34.98 ± 0.58c 0.001
∑n-9 32.55 ± 2.42 28.46 ± 0.00 32.35 ± 1.70 30.22 ± 0.61 32.41 ± 0.30 0.275
  1. a, b, cThe differences between means in the same row with different letters are important, P < 0.05
  2. 1Leg meat in % fatty acid