Table 3 Fatty acid composition (% of total identified fatty acids) in homogenised carcass samples for broiler (n = 12), cross (n = 6) and layer line males (n = 12) fed the same commercial broiler diet formulation at d 14 post hatch

Total Carcass Fat %

11.3^a

8.90^b

7.56^b

<0.001

Total SFA

37.7 ± 0.3^b

36.8 ± 0.2^c

38.6 ± 0.2^a

0.001

Palmitic acid C₁₆

27.7 ± 0.24^a

25.9 ± 0.19^b

25.3 ± .25^b

<0.001

Stearic acid C₁₈

7.8 ± 0.12^c

8.4 ± 0.15^b

10.0 ± 0.18^a

<0.001

TFA

0.8 ± 0.03^b

0.9 ± 0.05^ab

1.0 ± 0.06^a

0.038

Total MUFA

49.5 ± 0.27^a

48.7 ± 0.34^a

44.0 ± 0.41^b

<0.001

Palmitoleic acid (C₁₆1n-7)

7.8 ± 0.17^a

6.2 ± 0.27^b

4.8 ± 0.19^c

<0.001

Oleic acid (C₁₈1n-9)

38.6 ± .27^a

38.9 ± 0.27^a

35.8 ± 0.19^b

<0.001

Vaccenic acid (C₁₈1n-7)

2.7 ± 0.07^b

3.1 ± 0.09^a

3.0 ± .0.06^a

0.003

Total PUFAn-3

1.5 ± 0.01^b

1.6 ± 0.02^b

1.9 ± 0.05^a

<0.001

α-Linolenic acid (C₁₈₃n-3)

1.1 ± 0.01

1.1 ± 0.00

1.1 ± 0.01

0.684

Eicosapentanoic acid (C₂₂5n-3)

0.1 ± 0.0

0.1 ± 0.0

0.1 ± 0.0

-

Docosahexanoic acid (C₂₂6n-3)

0.2 ± 0.01^c

0.3 ± 0.02^b

0.6 ± 0.02^a

<0.001

Total PUFAn-6

10.4 ± 0.12^c

12.0 ± .017^b

14.5 ± 0.32^a

<0.001

Linoleic acid (C₁₈2n-6)

9.8 ± 0.12^c

11.0 ± 0.13^b

12.8 ± 0.24^a

<0.001

Arachidonic acid (C₂₀4n-6)

0.3 ± 0.02^c

0.6 ± 0.03^b

1.1 ± 0.07^a

<0.001

n-6: n-3 ratio

6.88^c

7.42^b

7.68^a

<0.001

(MUFA + PUFA): SFA

1.61^ab

1.68^a

1.57^b

0.004

PUFA: SFA

0.31^b

0.40^a

0.43^a

<0.001