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

Youssef A. Attia; Mohammed A. Al-Harthi; Mohamed A. Korish; Mohamed M. Shiboob

doi:10.1186/s12944-017-0423-8

Lipids in Health and Disease

Table 2 Effect of meat type and different source of frozen and fresh meat in the retail market on individual fatty acid profiles (% of total fatty acids) of meat

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

	Saturated fatty acids (% of total fatty acids)										Monounsaturated fatty acids (% of total fatty acids)							Polyunsaturated fatty acids (% of total fatty acids)
Parameters	C8:0	C10:0	C11:0	C12:0	C13:0	C14:0	C15:0	C16:0	C17:0	18.0	21:0	C14:1	C15:1	C16:1	C18:1	C20:1	C22:1	C18:2	C18:3	C20:5	C20:4
Meat type
Frozen meat	0.049	0.084	0.279	0.663	1.134	2.15	1.012	28.7	0.116	11.9	1.44	0.386	0.414	3.44	22.9	0.435	1.14	23.6	0.043	0.088	0.166
Fresh meat	0.089	0.111	0.538	0.954	0.826	1.96	0.872	30.1	0.124	12.3	1.72	0.372	0.329	3.54	19.0	0.577	1.95	24.4	0.051	0.115	0.144
Source of meat
Frozen A	0.043^b	0.044	0.265^b	0.551^b	0.910	1.70	0.643	28.2^b	0.139	11.2	1.44^bc	0.262	0.268	3.92	25.5^a	0.614^ab	1.05^b	23.1^b	0.035	0.056^bc	0.154
Frozen B	0.055^b	0.105	0.336^b	0.633^b	0.906	1.86	0.835	29.3^b	0.102	12.5	1.46^bc	0.297	0.356	3.49	22.5^ab	0.404^bc	1.22^b	23.5^b	0.052	0.010^c	0.163
Frozen C	0.051^b	0.103	0.236^b	0.804^b	1.587	2.88	1.555	28.5^b	0.107	12.0	1.41^bc	0.599	0.637	2.90	20.6^bc	0.289^c	1.14^b	24.1^b	0.042	0.197^b	0.180
Fresh D	0.039^b	0.060	0.170^b	0.638^b	0.921	2.18	0.975	27.1^b	0.110	11.1	0.93^c	0.393	0.422	3.55	21.5^b	0.811^a	0.616^b	28.1^a	0.052	0.346^a	0.020
Fresh E	0.171^a	0.062	1.157^a	1.336^a	0.756	1.95	0.877	31.8^a	0.159	13.3	2.30^a	0.336	0.316	3.52	17.4^c	0.428^bc	2.59^a	21.2^b	0.056	0.00^c	0.157
Fresh F	0.057^b	0.212	0.285^b	0.887^b	0.800	1.75	0.764	31.3^a	0.104	12.5	1.95^ab	0.387	0.251	3.54	18.0^c	0.493^bc	2.64^a	23.9^b	0.046	0.00^c	0.255
Statistical analyses
RSME	0.033	0.091	0.184	0.329	0.439	0.691	0.535	1.564	0.078	1.566	0.544	0.259	0.248	0.536	2.523	0.209	0.589	2.481	0.028	0.141	0.146
Meat type	0.004	0.418	0.001	0.0236	0.0662	0.465	0.482	0.021	0.769	0.442	0.160	0.882	0.362	0.614	0.003	0.077	0.001	0.375	0.411	0.601	0.686
Source of meat	0.001	0.055	0.001	0.028	0.115	0.081	0.111	0.001	0.709	0.189	0.009	0.291	0.149	0.091	0.010	0.014	0.001	0.005	0.826	0.001	0.195

^a–cDifferences 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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