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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

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

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 45.1cd 54.9ab 1.23ab 23.4b 0.426 31.6a 1.36 0.244 23.1b 142.1 31.3a 27.6
 Frozen B 48.0bc 51.9bc 1.09bc 23.7b 0.455 28.2b 1.22 0.226 23.5b 136.5 27.9b 24.9
 Frozen C 49.2b 50.8c 1.04c 24.6b 0.484 26.2bc 1.08 0.420 24.1b 61.5 25.6bc 22.9
 Fresh D 44.2d 55.8a 1.27a 28.5a 0.511 27.3b 0.96 0.419 28.1a 130.9 26.8b 22.7
 Fresh E 53.9a 46.0d 0.86d 21.4b 0.466 24.6c 1.16 0.212 21.2b 248.9 24.3c 22.6
 Fresh F 50.6ab 49.4cd 0.98cd 24.1b 0.487 25.3b 1.06 0.301 23.9b 167.8 25.0b 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
  1. 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