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

Table 3

Profile of fatty acids in lipids of breast muscle.

Fatty acid (%)	Control	Experimental	Control TT	Experimental TT
C 16:0	21.62 ± 0.12	21.43 ± 0.39	22.24 ± 0.56	22.15 ± 0.01
C 16:1 n-7	0.50 ± 0.02	0.49 ± 0.08	0.55 ± 0.07	0.47 ± 0.06
C 18:0	9.43 ± 0.26	9.12 ± 0.66	7.51 ± 0.26	7.56 ± 0.06
C 18:1 n-9	30.31 ± 0.53	33.45 ± 0.59	35.19 ± 0.65	35.23 ± 0.16
C 18:1 n-7	3.88 ± 0.28	3.22 ± 0.13	3.28 ± 0.15	3.45 ± 0.06
C 18:2 n-6	16.34 ± 0.13	15.62 ± 0.27	15.47 ± 0.17	14.91 ± 0.06
C 18:3 n-6 (GLA)	0.119 ± 0.014	0.194 ± 0.003	0.137 ± 0.15	0.195 ± 0.007
C 18:3 n-3 (ALA)	0.819 ± 0.046	1.148 ± 0.023	1.070 ± 0.15	1.058 ± 0.028
C 20:2 n-6	0.487 ± 0.078	0.470 ± 0.060	0.438 ± 0.026	0.400 ± 0.014
C 20:3 n-3	0.081 ± 0.015	0.080 ± 0.020	0.086 ± 0.018	0.091 ± 0.021
C 20:3 n-6	1.20 ± 0.05	0.78 ± 0.05	0.67 ± 0.06	0.75 ± 0.01
C 20:4-n-6 (ARA)	5.75 ± 0.03	4.84 ± 0.25	2.31 ± 0.25	2.95 ± 0.03
C 20:5 n-3	0.373 ± 0.047	0.264 ± 0.014	0.349 ± 0.026	0.250 ± 0.23
C 22:5 n-3	0.193 ± 0.010	0.162 ± 0.025	0.134 ± 0.026	0.167 ± 0.008
C 22:6 n-3	0.655 ± 0.024	0.465 ± 0.030	0.242 ± 0.020	0.268 ± 0.013
∑ SFA	34.41 ± 0.39	34.02 ± 0.07	34.62 ± 0.40	33.94 ± 0.77
∑ UFA	65.72 ± 0.43	66.02 ± 0.18	65.52 ± 0.41	66.06 ± 0.67
∑ PUFA n-3	2.12 ± 0.07	2.12 ± 0.05	1.88 ± 0.03	1.83 ± 0.07
∑ PUFA n-6	23.89 ± 0.19	21.90 ± 0.03	19.03 ± 0.52	19.20 ± 0.17
n-6/n-3	11.27 ± 0.28	10.33 ± 0.31	10.12 ± 0.11	10.48 ± 0.24

SFA: saturated fatty acid; UFA: unsaturated fatty acid; PUFA: polyunsaturated fatty acids; GLA: gamma-linolenic acid; ALA: alpha-linolenic acid; AA: arachidonic acid; TT: thermal treated (80°C, 20 min); : values with different superscripts in column are statistically different, P < 0.05.