Effect of zeolite (clinoptilolite) as feed additive in Tunisian broilers on the total flora, meat texture and the production of omega 3 polyunsaturated fatty acid

Table 4 Effect of Zeolite dietary supplementation on intramuscular fatty acid composition (% total fatty acids)

Fatty acids (%)	control	0,5% zeolite	1% zeolite
Saturated fatty acids (SFA)
Myristic acid (C14:0)	0,41 ± 0,02	0,30 ± 0,02 ^ad	0,24 ± 0,02 ^ad
Palmitic acid (C16:0)	21,28 ± 0,40	19,02 ± 0,15 ^a	19,48 ± 0,28 ^a
Stearic acid (C18:0)	5,50 ± 0,27	3,91 ± 0,32 ^a	4,50 ± 0,32 ^b
Mono-unsaturated fatty acids (MUFA)
Palmitoleic acid (C16:1)	12,10 ± 0,21	9,18 ± 0,24 ^af	7,42 ± 0,23 ^af
Oleic acid (C18:1)	40,71 ± 0,26	43,14 ± 1,14 ^ac	44,75 ± 0,31 ^ac
Poly-unsaturated fatty acids (PUFA)
Linoleic acid (C18:2)	19,40 ± 0,24	23,38 ± 0,36 ^ac	22,77 ± 0,26 ^ac
Linolenic acid (C18:3)	0,57 ± 0,01	1,03 ± 0,10 ^ae	0,80 ± 0,08 ^be

Each value is the mean of three determinations followed by standard deviation.
^a Significant differences between the control/0,5% Zeolite and control/1% Zeolite p < 0,05.
^b Significant differences between the control/0,5% Zeolite and control/1% Zeolite p < 0,01.
^c Significant differences between the control/0,5% Zeolite and control/1% Zeolite p < 0,001.
^d Significant differences between 0,5% Zeolite/1% Zeolite p < 0,05.
^e Significant differences between 0,5% Zeolite/1% Zeolite p < 0,01.
^f Significant differences between 0,5% Zeolite/1% Zeolite p < 0,001.

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