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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 0.043b 0.044 0.265b 0.551b 0.910 1.70 0.643 28.2b 0.139 11.2 1.44bc 0.262 0.268 3.92 25.5a 0.614ab 1.05b 23.1b 0.035 0.056bc 0.154
 Frozen B 0.055b 0.105 0.336b 0.633b 0.906 1.86 0.835 29.3b 0.102 12.5 1.46bc 0.297 0.356 3.49 22.5ab 0.404bc 1.22b 23.5b 0.052 0.010c 0.163
 Frozen C 0.051b 0.103 0.236b 0.804b 1.587 2.88 1.555 28.5b 0.107 12.0 1.41bc 0.599 0.637 2.90 20.6bc 0.289c 1.14b 24.1b 0.042 0.197b 0.180
 Fresh D 0.039b 0.060 0.170b 0.638b 0.921 2.18 0.975 27.1b 0.110 11.1 0.93c 0.393 0.422 3.55 21.5b 0.811a 0.616b 28.1a 0.052 0.346a 0.020
 Fresh E 0.171a 0.062 1.157a 1.336a 0.756 1.95 0.877 31.8a 0.159 13.3 2.30a 0.336 0.316 3.52 17.4c 0.428bc 2.59a 21.2b 0.056 0.00c 0.157
 Fresh F 0.057b 0.212 0.285b 0.887b 0.800 1.75 0.764 31.3a 0.104 12.5 1.95ab 0.387 0.251 3.54 18.0c 0.493bc 2.64a 23.9b 0.046 0.00c 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
  1. 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