Table 7. Effects of replacing soybean meal with perilla seed meal on fatty acids composition of thigh meat produced from ROSS 308 broilers

Item (%) CON T1 T2 T3 SE p-value
Myristic acid (C14:0) 0.84 0.80 0.80 0.80 0.01 0.068
Palmitic acid (C16:0) 18.42 18.87 18.35 18.22 0.38 0.678
Palmitoleic acid (C16:1n7) 6.23 5.38 5.60 5.72 0.27 0.291
Stearic acid (C18:0) 6.75 6.81 6.60 6.44 0.24 0.698
Oleic acid (C18:1n9) 44.42 44.42 44.48 44.40 0.45 0.991
Linoleic acid (C18:3n3) 15.37 16.00 16.33 15.95 0.26 0.216
γ-Linoleic acid (C18:3n6) 0.07 0.05 0.06 0.07 0.01 0.548
Linolenic acid (C18:3n3) 6.64c 6.77bc 6.98b 7.55a 0.04 0.001
Eicosenoic acid (C20:1n9) 0.35 0.34 0.34 0.37 0.02 0.659
Arachidonic acid (C20:4n6) 0.92 0.58 0.52 0.51 0.16 0.354
Saturated fatty acid 31.02 31.48 30.74 30.45 0.46 0.513
Unsaturated fatty acid 68.99 68.53 69.26 69.56 0.46 0.513
 Monounsaturated fatty acid 51.00 50.13 50.42 50.49 0.54 0.737
 Polyunsaturated fatty acid 17.99 18.48 18.86 19.06 0.35 0.293
Means in tde same row witd different superscripts differ (p < 0.05).
CON, basal diet; T1, replacing 0.5% soybean meal witd perilla seed meal; T2, replacing 1% soybean meal witd perilla seed meal; T3, replacing 2% soybean meal witd perilla seed meal; SE, standard error.