Controlling of growth performance, lipid deposits and fatty acid composition of chicken meat through a probiotic, Lactobacillus johnsonii during subclinical Clostridium perfringens infection

Table 6 Effect of L. johnsonii on fatty acid composition (mg/100 g of dried meat) in breast muscle of CP-induced chickens¹

Item²	Control	CP	L-LJ	H-LJ	Pooled SE	P-value
C14:0	24.4^c	28.14^a	26.24^b	25.55^bc	0.33	<0.001
C16:0	724.7	771.2	759.2	758.1	7.38	0.136
C16:1n-7	131.2	140.6	133.5	135.8	2.22	0.495
C18:0	311.9	341.2	340.7	329.5	5.22	0.158
C18:2n-6	909.4	862.4	888.2	884.3	11.91	0.594
C18:3n-3 (α-LA)	35.71^a	31.22^c	32.81^b	33.92^ab	0.45	0.002
C20:2n-6	14.91	14.27	14.29	15.01	0.16	0.220
C20:4n-6	111.8^a	88.24^c	91.21^bc	99.34^b	2.07	<0.001
C20:5n-3 (EPA)	9.99^a	6.28^c	7.91^b	8.22^b	0.22	<0.001
C22:4n-6	19.71^a	15.27^b	15.98^b	16.29^b	0.38	<0.001
C22:5n-3	33.91^a	27.57^b	29.33^b	29.77^b	0.47	<0.001
C22:6n-3 (DHA)	7.07^a	6.02^b	6.55^ab	6.93^a	0.12	0.004
Total SFA	1297^b	1455^a	1391^ab	1329^b	18.16	0.008
Total MUFA	1301	1202	1255	1257	17.38	0.250
Total PUFA	1,008^a	901.5^c	951.2^bc	977.3^b	12.94	0.022
n-6 PUFA	917.4	878.6	899.6	901.4	9.56	0.571
n-3 PUFA	81.21^a	67.07^c	74.31^b	75.29^b	0.99	<0.001
PUFA:SFA ratio	0.78^a	0.62^c	0.68^bc	0.74^ab	0.02	0.002
n-6:n-3 ratio	11.30^b	13.10^a	12.11^b	11.97^b	0.19	0.004

^a,bMeans in the same row with different superscripts are significantly different. (P < 0.05)
¹control = basal diet + PBS; CP = basal diet + CP administration; L-LJ = basal diet with 1.0 × 10⁵ cfu BS15/g diet + CP administration; H-LJ = basal diet with 1.0 × 10⁶ cfu BS15/g diet + CP administration
¹n = 12 per treatment group
² SFA saturated fatty acid, MUFA monounsaturated fatty acid, PUFA polyunsaturated fatty acid

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