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 4

Fatty acid categories of chicken droëwors produced with graded Moringa oleifera leaf meal and fat levels (least square ).

Treatment
Fatty acid	T1	T2	T3	T4	T5	T6	T7	T8	T9
SFA
MUFA
PUFA
Omega-6
Omega-3
PUFA/SFA
n-6/n-3

^abMeans in the same row with different superscripts are significantly different (); SFA = saturated fatty acid; MUFA = monosaturated fatty acid; PUFA = polyunsaturated fatty acid; PUFA/SFA = polyunsaturated fatty acids/saturated fatty acids; n-6/n-3 = omega-6 fatty acids/omega-3 fatty acids; 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.