Skip to main content

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