Research Article
Dietary Conjugated Linoleic Acid Alters Oxidative Stability and Alleviates Plasma Cholesterol Content in Meat of Broiler Chickens
Table 4
Fatty acid composition of breast meat (mg/100 g meat) of broiler chicken fed with different inclusion levels of CLA in the diet.
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CON: control; LCLA: low conjugated linoleic acid; HCLA: high conjugated linoleic acid. The data are expressed as mg/100 g meat. Data presented as means with pooled SEM (/treatment). a,bMeans within a row with no common superscript differ significantly at . aTotal SFA = sum C12:0 + C14:0 + C16:0 + C18:0. bTotal MUFA = sum of C16:1n-7 + C18:1n-9. cn-3 PUFA = sum of C18:3n-3 + C20:5n-3 + C22:5n-3 + C22:6n-3. dn-6PUFA = sum of 18:2n-6 + C20:4n-6. eTotal PUFA= n-3 PUFA+ n-6 PUFA. fn-6 : n-3 FAR (fatty acid ratio) = sum of (C18:2n-6 + C20:4n-6) ÷ sum of (C18:3n-3 + C20:5n-3 + C22:5n-3 + C22:6n-3). gTotal CLA = sum of cis-9, trans-11 CLA + trans-10, cis-12 CLA. |