Impact of Dietary α-Lipoic Acid on Antioxidant Potential of Broiler Thigh Meat
Table 5
Fatty acids profile (mg/100 g of fat) of chicken thigh meat.
Groups
Fatty acids (mg/100 g of fat) of chicken thigh meat
Fatty acids profile (%)
12:0
14:0
16:0
16:1
18:0
18:1n9
18:2n6
18:3n3
20:4n6
20:5n3
22:6n3
SFA
MUFA
PUFA
UFA
T0
0.027a
0.85a
29.79a
1.46a
3.28a
34.29a
22.72a
35.48a
0.78a
0.068a
0.35a
33.95a
95.15a
35.75a
59.398a
T1
0.026a
0.84a
28.42a
1.45a
3.28a
33.85a
22.01a
34.14a
0.77a
0.07a
0.34a
32.57b
92.63b
35.3a
57.33b
T2
0.024b
0.82b
27.64b
1.43b
3.27a
33.14a
21.14a
32.69b
0.76a
0.06a
0.32a
31.75c
89.54c
34.57b
54.97c
T3
0.023b
0.81b
27.21b
1.42b
3.25b
32.19b
20.22b
31.47b
0.76a
0.06a
0.34a
31.29bc
86.46d
33.61b
52.85d
T4
0.021c
0.8b
26.14b
1.39c
3.22c
32.01b
19.41c
29.48c
0.75a
0.05a
0.31a
30.18d
83.40e
33.4b
50e
Results are presented as mean ( = 3), whereas results in the same column with no superscripts in common differ significantly at < 0.01. T0: control, T1: control + 200 mg vitamin E + 25 mg α-lipoic acid/kg feed, T2: control + 200 mg vitamin E + 50 mg α-lipoic acid/kg feed, T3: control + 200 mg vitamin E + 75 mg α-lipoic acid/kg feed, and T4: control + 200 mg vitamin E + 100 mg α-lipoic acid/kg feed.