Table 6 Effect of feeding SCM on fatty acids (%) in breast meat of broilers

Treatment(%)	C14:0	C16:0	C16:1(n-7)	C18:0	C18:1(n-9)	C18:2(n-6)	C18:3(n-6)	C20:1(n-9)	C20:4(n-6)	C22:6(n-3)	MUFA¹⁾	PUFA²⁾	UFA³⁾	SFA⁴⁾	UFA/SFA
0	0.79	24.68^a	5.78	9.74	41.03^ab	16.16	0.24	0.76	0.58	0.24	47.57	17.22	64.79^ab	35.21^ab	1.84^ab
0.05	0.82	24.48^a	6.14	8.72	41.32^ab	16.97	0.25	0.71	0.42	0.17	48.17	17.81	65.98^ab	34.02^ab	1.96^ab
0.10	0.73	22.97^b	5.44	9.09	43.01^a	16.80	0.26	0.76	0.64	0.31	49.21	18.00	67.22^a	32.78^b	2.05^a
0.15	0.80	24.96^a	5.96	8.79	40.44^ab	17.38	0.17	0.81	0.51	0.19	47.21	18.24	65.45^ab	34.55^ab	1.90^ab
0.20	0.76	25.46^a	5.64	10.13	38.44^b	17.67	0.22	0.75	0.64	0.29	44.83	18.83	63.66^b	36.34^a	1.76^b
SEM	0.02	0.26	0.19	0.36	0.56	0.31	0.02	0.02	0.05	0.02	0.66	0.36	0.41	0.41	0.03
P value	0.57	0.01	0.84	0.70	0.05	0.63	0.66	0.58	0.55	0.31	0.32	0.74	0.05	0.05	0.05

^a,b Value with the same letters in the row are significantly different at 5% level.
¹⁾ Monounsaturated fatty acid, ²⁾ Polyunsaturated fatty acid, ³⁾ Unsaturated fatty acid, ⁴⁾ Saturated fatty acid.