Composition and Fatty Acid Profile of Goat Meat Sausages with Added Rice Bran
Table 3
Fatty acid composition of cooked goat meat sausages with added rice bran (Means ± s.e.).
Fatty acids
Percent rice bran
Linear effect‡
0.0
1.5
3.0
Saturated fatty acids
C14:0
2.37 ± 0.04
2.48 ± 0.01
2.28 ± 0.03
ns
C16:0
24.40 ± 0.77
23.75 ± 0.20
23.19 ± 0.11
ns
C18:0
38.25 ± 0.14
34.76 ± 0.35
36.00 ± 0.10
−***
Mono and poly unsaturated fatty acids
C16:1
1.17 ± 0.01
1.41 ± 0.01
1.27 ± 0.02
+**
C18:1
29.51 ± 0.78
32.52 ± 0.3
32.09 ± 0.30
+*
C18:2n6
3.02 ± 0.15
3.56 ± 0.14
3.67 ± 0.17
+*
C18:3n6
0.27 ± 0.04
0.32 ± 0.03
0.27 ± 0.02
ns
C18:3n3
0.30 ± 0.02
0.38 ± 0.02
0.46 ± 0.10
ns
C20:2n6
0.03 ± 0.01
0.03 ± 0.02
0.06 ± 0.004
+*
C20:3n6
0.09 ± 0.01
0.07 ± 0.01
0.00 ± 0.00
−***
C20:4n6
0.57 ± 0.06
0.65 ± 0.02
0.63 ± 0.03
ns
C20:5n3
0.01 ± 0.00
0.06 ± 0.03
0.06 ± 0.01
+**
Sums and ratios of fatty acids
65.02 ± 0.79
61.00 ± 0.31
61.48 ± 0.20
−**
30.69 ± 0.77
33.93 ± 0.32
33.36 ± 0.30
+*
4.28 ± 0.15
5.07 ± 0.08
5.15 ± 0.23
+**
DFA
73.2 ± 0.80
73.6 ± 0.19
74.5 ± 0.12
ns
(C18:0 + C18:1)/C16:0
2.78 ± 0.15
2.83 ± 0.04
2.94 ± 0.02
ns
3.97 ± 0.02
4.63 ± 0.09
4.64 ± 0.20
+*
0.31 ± 0.02
0.44 ± 0.02
0.51 ± 0.09
+*
/
0.08 ± 0.00
0.09 ± 0.00
0.11 ± 0.02
ns
/
0.06 ± 0.01
0.08 ± 0.00
0.08 ± 0.00
+**
All sausages contain chili seasoning (3% by weight) and salt (1.6% by weight). ‡The − sign indicates a negative response and the + sign a positive response to increasing percent rice bran levels. ‡Indicates the linear effect, *,**,***Significant at the 0.05, 0.01, 0.001 level of probability, respectively. = sum of saturated fatty acids; = sum of monounsaturated fatty acids; = sum of polyunsaturated fatty acids. DFA (Desired fatty acids) = C18:0 + + ; = sum of omega-6 fatty acids; = sum of omega-3 fatty acids. ns: not significant.
