Effect of Fungal Solid-State Fermented Product in Broiler Chicken Nutrition on Quality and Safety of Produced Breast Meat

Table 1

Profile of basic fatty acids and beta-carotene content in feeds.

		Grower diet 2		Finisher diet
Fatty acids (%)	FB	Control	Experimental	Control	Experimental
C 12:0	S	10.65 ± 0.48	8.70 ± 0.60	10.95 ± 0.48	9.02 ± 0.16
C 14:0	0.52 ± 0.09	4.09 ± 0.25	3.44 ± 0.10	4.18 ± 0.69	3.30 ± 0.33
C 16:0	16.61 ± 0.71	12.86 ± 0.81	14.07 ± 0.51	14.36 ± 0.74	14.81 ± 0.34
C 16:1 n-7	1.49 ± 0.30	0.37 ± 0.01	0.72 ± 0.05	0.68 ± 0.03	0.86 ± 0.01
C 18:0	2.85 ± 0.43	3.28 ± 0.10	3.21 ± 0.04	4.49 ± 0.13	4.23 ± 0.16
C 18:1 n-9	40.50 ± 2.41	30.26 ± 0.26	33.04 ± 0.29	30.10 ± 0.38	32.43 ± 0.27
C 18:2 n-6	31.19 ± 4.28	30.80 ± 0.95	29.10 ± 0.26	28.09 ± 1.12	28.20 ± 0.68
C 18:3 n-6, GLA	3.49 ± 0.58	nd	1.14 ± 0.06	nd	0.79 ± 0.06
C 18:3 n-3, ALA	0.75 ± 0.12	3.05 ± 0.03	2.53 ± 0.18	2.77 ± 0.11	2.38 ± 0.19
ΣSFA	21.19 ± 1.16	31.63 ± 0.59	30.39 ± 0.08	34.56 ± 1.85	32.21 ± 0.89
ΣMUFA	43.94 ± 4.65	33.21 ± 0.28	36.05 ± 0.19	33.52 ± 0.48	35.86 ± 0.16
ΣPUFA	35.43 ± 3.82	33.85 ± 0.92	32.77 ± 0.28	30.86 ± 1.22	31.36 ± 0.69
Σn-6	34.68 ± 3.72	30.80 ± 0.95	30.25 ± 0.21	28.09 ± 1.12	28.98 ± 0.72
Σn-3	0.75 ± 0.12	3.05 ± 0.03	2.53 ± 0.18	2.77 ± 0.11	2.38 ± 0.19
Σn-6/Σn-3	46.71 ± 4.09	10.09 ± 0.39	12.04 ± 0.95	10.13 ± 0.12	12.28 ± 1.02
GLA, mg.g^−1	3.034 ± 1.290	nd	0.626 ± 0.086	nd	0.432 ± 0.046
beta-carotene, µg.g^−1	3.12 ± 0.71	nd	0.55 ± 0.03	nd	0.52 ± 0.05

s: traces; nd: not detected; FB: fermented bioproduct; GLA: gamma-linolenic acid; ALA: alpha-linolenic acid; SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids.