Function Of Soybean Oil And Chicken Rations As An Energy Product?
4.1.3. Meat quality.
4.1.3.1. Fatty acid composition.
The fatty acid compositions of oils added to the chicken rations as an energy source in this experiment was shown in Table (3), and reflection of these oils on fatty acid compositions in all meat chicken was presented in Tables (14, 15, 16 and 17). These compositions of soybean oil and palm oil (PO) were summarized in Table (3) showed that the largest amount in palm oil was oleic acid (39.8 %), followed by palmitic acid content (38.42 %), stearic acid content (5.08 %) and vaccinic acid content (1.92%) compared to soybean oil, which contains the lowest amounts of these fatty acids, which recorded these values (20.69, 9.32, 4.16, and 1.73%, respectively). While, the highest amount showed in …show more content…
Oleic acid (C18:1n9) followed by C16:1n7 were the most predominant monounsaturated fatty acid in all groups. Oleic acid is significantly increases among all dietary cakes. It was increased from 37.78% in 15% cake dietary group (T2) up to 41.54% in 100% cake dietary group (T7) compared with the control group was recorded value 34.18%. Also, C16:1n7 was increased from 4.55% in 100% cake dietary group (T7) up to 6.58% in 75% cake dietary group (T6) compared with the control group was recorded value 3.72%. Moreover, the proportion of C18:1n7 was significantly increased by the inclusion of dietary cake by product (CBP) in the diet which recorded value less than 3% throughout of all dietary groups. In addition, minor ratio of fatty acids such as C16:1n9, C15:1n6, C20:1n9, C20:1n7, C22:1n11 and C22:1n9 were less than 1%. Whereas the proportions of monounsaturated fatty acids C16:1n9, C22:1n11 and C22:1n9 in all tissues were significantly decreased (P < 0.05) by the inclusion of dietary cake by product (CBP) in the diet compared with the control group. In the contrast, the proportions of monounsaturated fatty acids C15:1n6, C20:1n9 and C20:1n7 in all tissues were significantly increased (P < 0.001) by the inclusion of dietary cake by product (CBP) in the diet compared with the control …show more content…
ƩPUSFA was ranged from 8.5% up to 14.70% among all dietary cake groups of addition cake by-product. Considerably, the control group contains a higher ratio of ƩPUSFA 25.32% than other dietary of cake. From these results it could be argue that control diet contains a higher ratio of n-6 and n-3 fatty acids which effect on the total ratio of PUSFA in control diet of cake by product.
Extremely, group T1, T6 and control of dietary cakes contains a considerable amount of n-3 fatty acids as 1.07, 1.59 and 1.07 %, respectively. However, the dietary groups of T3 up T7 except for group T6 had less than 0.8% of n-3 fatty acids (Table 17).
There was a significant (P<0.05) difference in the USFA/ SFA ratio between dietary cake by-product with ratio cake added and control as shown in Table (17). This result was not surprising since, addition of cake with different ratio , changes in the USFA/ SFA ratio occur due to the decrease in total unsaturated than control dietary group. A marked decrease in USFA/ SFA ratio was found all groups of dietary cakes than control diet, which was consistent with the decrease in the n-6 and n-3 depletion in the cake
4.1.3.1. Fatty acid composition.
The fatty acid compositions of oils added to the chicken rations as an energy source in this experiment was shown in Table (3), and reflection of these oils on fatty acid compositions in all meat chicken was presented in Tables (14, 15, 16 and 17). These compositions of soybean oil and palm oil (PO) were summarized in Table (3) showed that the largest amount in palm oil was oleic acid (39.8 %), followed by palmitic acid content (38.42 %), stearic acid content (5.08 %) and vaccinic acid content (1.92%) compared to soybean oil, which contains the lowest amounts of these fatty acids, which recorded these values (20.69, 9.32, 4.16, and 1.73%, respectively). While, the highest amount showed in …show more content…
Oleic acid (C18:1n9) followed by C16:1n7 were the most predominant monounsaturated fatty acid in all groups. Oleic acid is significantly increases among all dietary cakes. It was increased from 37.78% in 15% cake dietary group (T2) up to 41.54% in 100% cake dietary group (T7) compared with the control group was recorded value 34.18%. Also, C16:1n7 was increased from 4.55% in 100% cake dietary group (T7) up to 6.58% in 75% cake dietary group (T6) compared with the control group was recorded value 3.72%. Moreover, the proportion of C18:1n7 was significantly increased by the inclusion of dietary cake by product (CBP) in the diet which recorded value less than 3% throughout of all dietary groups. In addition, minor ratio of fatty acids such as C16:1n9, C15:1n6, C20:1n9, C20:1n7, C22:1n11 and C22:1n9 were less than 1%. Whereas the proportions of monounsaturated fatty acids C16:1n9, C22:1n11 and C22:1n9 in all tissues were significantly decreased (P < 0.05) by the inclusion of dietary cake by product (CBP) in the diet compared with the control group. In the contrast, the proportions of monounsaturated fatty acids C15:1n6, C20:1n9 and C20:1n7 in all tissues were significantly increased (P < 0.001) by the inclusion of dietary cake by product (CBP) in the diet compared with the control …show more content…
ƩPUSFA was ranged from 8.5% up to 14.70% among all dietary cake groups of addition cake by-product. Considerably, the control group contains a higher ratio of ƩPUSFA 25.32% than other dietary of cake. From these results it could be argue that control diet contains a higher ratio of n-6 and n-3 fatty acids which effect on the total ratio of PUSFA in control diet of cake by product.
Extremely, group T1, T6 and control of dietary cakes contains a considerable amount of n-3 fatty acids as 1.07, 1.59 and 1.07 %, respectively. However, the dietary groups of T3 up T7 except for group T6 had less than 0.8% of n-3 fatty acids (Table 17).
There was a significant (P<0.05) difference in the USFA/ SFA ratio between dietary cake by-product with ratio cake added and control as shown in Table (17). This result was not surprising since, addition of cake with different ratio , changes in the USFA/ SFA ratio occur due to the decrease in total unsaturated than control dietary group. A marked decrease in USFA/ SFA ratio was found all groups of dietary cakes than control diet, which was consistent with the decrease in the n-6 and n-3 depletion in the cake