Evaluation of Consumption of Poultry Products Enriched with Omega-3 Fatty Acids in Anthropometric, Biochemical, and Cardiovascular Parameters

Table 3

Cardiovascular function parameters of experimental and control group.

	week 0	week 14
Experimental group (n = 14)
Test duration (min)	9.8 ± 2.1	10.3 ± 1.9
Recovery time (min)	4.5 ± 1.7	4.0 ± 1.3
Electrocardiogram
PQ (ms)	157.3 ± 17.2	158.7 ± 15.8
QRS (ms)	91.5 ± 11.8	89.0 ± 9.0
QT (ms)	413.0 ± 31.4	404.1 ± 31.1
QTc (ms)	408.7 ± 31.0	416.5 ± 20.3
Heart rate (beats/minute)
Before test	82.4 ± 11.1	74.3 ± 10.1
At the test end	135.7 ± 15.9	152.2 ± 15.0
Blood pressure mm/Hg
Systolic before test	110.5 ± 11.1	106.1 ± 9.2
Systolic at the test end	132.2 ± 11.1	134.6 ± 12.4
Diastolic before test	78.5 ± 7.4	72.8 ± 6.1
Diastolic at the test end	84.2 ± 12.8	74.2 ± 7.3
Control Group (n = 15)
Test duration (min)	10.6 ± 3.7	10.6 ± 3.5
Recovery time (min)	4.8 ± 1.7	4.5 ± 1.6
Electrocardiogram
PQ (ms)	158.0 ± 17.4	156.4 ± 16.4
QRS (ms)	98.2 ± 12.4	96.5 ± 12.5
QT (ms)	407.6 ± 36.1	403.2 ± 4.0
QTc (ms)	417.3 ± 22.2	416.8 ± 23.4
Heart rate
Before test	74.3 ± 11.1	78.2 ± 13.9
At the test end	139.0 ± 19.1	144.1 ± 22.1
Blood pressure mm/Hg
Systolic before test	109.6 ± 9.3	107.0 ± 12.2
Systolic at the test end	131.0 ± 12.5	134.0 ± 25.6
Diastolic before test	76.0 ± 8.7	74.6 ± 7.4
Diastolic at the test end	81.3 ± 7.4	77.6 ± 10.4

Different letters between column values (0 and 14th week) indicate significant difference ( ≤ 0.05 Student’s -test).