Effect of Different Fat and Moringa oleifera Leaf Meal (MOLM) Inclusion Levels on Proximate Composition, Fatty Acid Profile, and Lipid Oxidation of Chicken Droëwors

Table 3

Fatty acid composition (%) of chicken droëwors produced with graded Moringa oleifera leaf meal and fat levels.

Treatments
Fatty acid (% total fatty acids)	T1	T2	T3	T4	T5	T6	T7	T8	T9
C14:0
C15:0
C16:0
C17:0
C18:0
C20:0
C24:0
Monosaturated fatty acid
C14:1c9
C16:1c9
C18:1 t9
C18:1c9
C18:1c7
C18:2c9, 12 (n-6)
C18:3c6, 9, 12 (n-6)
C18:3c9, 12, 15 (n-3)
C22:1c13
C20:4c5, 8, 11, 14 (n-6)
C20:5c5, 8, 11, 14, 17 (n-3)
Polyunsaturated fatty acid
C20:2c11, 14 (n-)
C20:3c8, 11, 14 (n-6)
C22:5c7, 10, 13, 16, 19 (n-3)
C22:6c4, 7, 10, 13, 16, 19 (n-3)

^abcdMeans in the same row with different superscripts are significantly different (), means in the same row with the same superscripts are not significant (); T1 = 0% fat, 0 Moringa oleifera leaf meal (MOLM); T2 = 0% fat, 0.25% MOLM; T3 = 0% fat, 0.5% MOLM; T4 = 10% fat, 0% MOLM; T5 = 10% fat, 0.25% MOLM; T6 = 10% fat, 0.5% MOLM; T7 = 15% fat, 0% MOLM; T8 = 15% fat, 0.25% MOLM; T9 = 15% fat, 0.5% MOLM.