Fatty acid and cholesterol profiles, hypocholesterolemic, atherogenic, and thrombogenic indices of broiler meat in the retail market

Table 3 Effect of meat type and different source of frozen and fresh meat in the retail market on fatty acid profiles (% of total fatty acids) of meat

Parameters	SFA (%)	UFA (%)	UFA/SFA ratio	Total PUFA	Total PUFA/UFA	MUFA (%)	PUFA/MUFA ratio	Omega-3 PUFA (%)	Omega-6 PUFA (%)	Omega-6/omega -3 ratio	Omega -7	Omega -9
Meat type
Frozen meat	47.4	52.5	1.12	23.7	0.455	28.7	1.22	0.297	23.6	113.4	28.3	25.1
Fresh meat	49.6	50.4	1.04	24.7	0.488	25.7	1.06	0.311	24.4	182.6	25.4	22.9
Source of meat
Frozen A	45.1^cd	54.9^ab	1.23^ab	23.4^b	0.426	31.6^a	1.36	0.244	23.1^b	142.1	31.3^a	27.6
Frozen B	48.0^bc	51.9^bc	1.09^bc	23.7^b	0.455	28.2^b	1.22	0.226	23.5^b	136.5	27.9^b	24.9
Frozen C	49.2^b	50.8^c	1.04^c	24.6^b	0.484	26.2^bc	1.08	0.420	24.1^b	61.5	25.6^bc	22.9
Fresh D	44.2^d	55.8^a	1.27^a	28.5^a	0.511	27.3^b	0.96	0.419	28.1^a	130.9	26.8^b	22.7
Fresh E	53.9^a	46.0^d	0.86^d	21.4^b	0.466	24.6^c	1.16	0.212	21.2^b	248.9	24.3^c	22.6
Fresh F	50.6^ab	49.4^cd	0.98^cd	24.1^b	0.487	25.3^b	1.06	0.301	23.9^b	167.8	25.0^b	23.2
Statistical analyses
RSME	2.75	2.75	0.127	2.56	0.041	2.41	0.192	0.202	2.48	167.4	2.38	2.39
Meat type	0.046	0.046	0.1005	0.389	0.037	0.003	0.035	0.853	0.374	0.269	0.003	0.015
Source of meat	0.001	0.001	0.002	0.004	0.119	0.013	0.124	0.276	0.004	0.732	0.008	0.074

^a-dDifferences among means within a column within each factor not sharing similar superscripts are significantly at (P <0.05); P value probability level, SFA saturated fatty acids, UFA unsaturated fatty acids, PUFA poly unsaturated fatty acids, MUFA monounsaturated fatty acids, RMSE root mean square error

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