Table 6 Effect of feeding SCM on fatty acid composition of egg yolk in laying hens at 65 weeks of age

Treatment (%) C14:0 C16:0 C16:1(n-7) C18:0 C18:1(n-9) C18:2(n-6) C18:3(n-3) C20:1(n-9) C20:4(n-6) C22:6(n-3) MUFA1) PUFA2) UFA3) SFA4) UFA/SFA
0 0.39 25.93 2.77 9.39c 43.55a 14.35 0.10a 0.30a 2.99c 0.23 46.62a 17.67b 64.29a 35.71c 1.80a
0.2 0.36 26.86 2.86 10.45b 40.68b 14.40 0.11a 0.27b 3.66b 0.35 43.81b 18.52ab 62.33b 37.67b 1.65b
0.4 0.40 27.28 3.03 10.15bc 40.24b 14.78 0.14a 0.29ab 3.43b 0.26 43.56b 18.61ab 62.17bc 37.83ab 1.66b
0.6 0.37 27.36 2.72 10.92b 39.33bc 14.83 0.07bc 0.27b 3.83b 0.31 42.31bc 19.04ab 61.35bc 38.65ab 1.59bc
0.8 0.34 27.17 2.35 11.80a 38.08c 14.82 0.05c 0.26b 4.55a 0.58 40.68c 20.00a 60.68c 39.32a 1.54c
SEM 0.01 0.19 0.08 0.17 0.38 0.24 0.01 0.01 0.11 0.05 0.40 0.24 0.29 0.29 0.02
P value 0.11 0.11 0.07 <0.01 <0.01 0.94 0.01 0.03 <0.01 0.21 <0.01 0.04 <0.01 <0.01 <0.01
a∼c 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.