## 4 Results and Overview
The results of the sensory  
\begin{table}
\begin{tabular}{l c c c c} \hline \hline \multirow{2}{*}{**Parameter**} & \multicolumn{4}{c}{**Poultry Pates**} \\ \cline{2-5}  & **Group I** & **Group II** & **Group III** & **Group IV** \\ \hline SFA (\%) & & & & \\ \hline Lauric acid C 12:0 & 0.46\({}^{\circ}\)\(\pm\) 0.02 & 0.71\({}^{\circ}\)\(\pm\) 0.01 & 0.66\({}^{\circ}\)\(\pm\) 0.03 & 0.66\({}^{\circ}\)\(\pm\) 0.04 \\ \hline Tetradecanoic acid C 14:0 & 1.43\({}^{\circ}\)\(\pm\) 0.03 & 1.18\({}^{\circ}\)\(\pm\) 0.03 & 1.25\({}^{\circ}\)\(\pm\) 0.01 & 1.18\({}^{\circ}\)\(\pm\) 0.06 \\ \hline Pentadecanoic acid C 15:0 & 0.13\({}^{\circ}\)\(\pm\) 0.02 & 0.11\({}^{\circ}\)\(\pm\) 0.01 & 0.11\({}^{\circ}\)\(\pm\) 0.01 & 0.11\({}^{\circ}\)\(\pm\) 0.01 \\ \hline Hexadecanoic acid C 16:0 & 2.15\({}^{\circ}\)\(\pm\) 0.21 & 17.35\({}^{\circ}\)\(\pm\) 0.07 & 17.20\({}^{\circ}\)\(\pm\) 0.14 & 17.15\({}^{\circ}\)\(\pm\) 0.25 \\ \hline Heptadecanoic acid C 17:0 & 0.25\({}^{\circ}\)\(\pm\) 0.01 & 0.16\({}^{\circ}\)\(\pm\) 0.02 & 0.14\({}^{\circ}\)\(\pm\) 0.04 & 0.15\({}^{\circ}\)\(\pm\) 0.02 \\ \hline Octadecanoic acid C 18:0 & 9.00\({}^{\circ}\)\(\pm\) 0.14 & 6.25\({}^{\circ}\)\(\pm\) 0.07 & 6.35\({}^{\circ}\)\(\pm\) 0.21 & 6.30\({}^{\circ}\)\(\pm\) 0.11 \\ \hline Eicosanoc acid C 20:0 & 0.18\({}^{\circ}\)\(\pm\) 0.01 & 0.70\({}^{\circ}\)\(\pm\) 0.06 & 0.43\({}^{\circ}\)\(\pm\) 0.04 & 0.56\({}^{\circ}\)\(\pm\) 0.12 \\ \hline Henicosanoic acid C 21:0 & \textless{}0.1\({}^{\circ}\)\(\pm\) 0.00 & 0.13\({}^{\circ}\)\(\pm\) 0.01 & 0.10\({}^{\circ}\)\(\pm\) 0.04 & 0.12\({}^{\circ}\)\(\pm\) 0.03 \\ \hline Tricosanoic acid C 23:0 & \textless{}0.1\({}^{\circ}\)\(\pm\) 0.00 & 0.14\({}^{\circ}\)\(\pm\) 0.01 & 0.11\({}^{\circ}\)\(\pm\) 0.02 & 0.12\({}^{\circ}\)\(\pm\) 0.04 \\ \hline Tetracosanoic acid C 24:0 & \textless{}0.1\({}^{\circ}\)\(\pm\) 0.00 & 0.11\({}^{\circ}\)\(\pm\) 0.03 & 0.13\({}^{\circ}\)\(\pm\) 0.06 & 0.11\({}^{\circ}\)\(\pm\) 0.04 \\ \hline Z saturated acids & 33.60\({}^{\circ}\)\(\pm\) 0.14 & 26.80\({}^{\circ}\)\(\pm\) 0.10 & 26.35\({}^{\circ}\)\(\pm\) 0.07 & 26.42\({}^{\circ}\)\(\pm\) 0.34 \\ \hline MUFA (\%) & & & & \\ \hline Oleomyritic acid C 14:1 & 0.15\({}^{\circ}\)\(\pm\) 0.01 & 0.14\({}^{\circ}\)\(\pm\) 0.01 & 0.14\({}^{\circ}\)\(\pm\) 0.01 & 0.14\({}^{\circ}\)\(\pm\) 0.01 \\ \hline Hexadecanoic acid C 16:1 & 3.60\({}^{\circ}\)\(\pm\) 0.14 & 3.00\({}^{\circ}\)\(\pm\) 0.10 & 2.88\({}^{\circ}\)\(\pm\) 0.20 & 2.90\({}^{\circ}\)\(\pm\) 0.15 \\ \hline Heptadecenoic acid C 17:1 & 0.17\({}^{\circ}\)\(\pm\) 0.02 & 0.12\({}^{\circ}\)\(\pm\) 0.01 & 0.12\({}^{\circ}\)\(\pm\) 0.01 & 0.12\({}^{\circ}\)\(\pm\) 0.01 \\ \hline Cis-9-octadecenoic acid C 18:1 & 35.55\({}^{\circ}\)\(\pm\) 0.07 & 28.10\({}^{\circ}\)\(\pm\) 0.14 & 28.20\({}^{\circ}\)\(\pm\) 0.28 & 28.07\({}^{\circ}\)\(\pm\) 0.21 \\ \hline Cis-11-octadecenoic acid C 18:1 & 2.10\({}^{\circ}\)\(\pm\) 0.02 & 1.50\({}^{\circ}\)\(\pm\) 0.04 & 1.50\({}^{\circ}\)\(\pm\) 0.06 & 1.50\({}^{\circ}\)\(\pm\) 0.03 \\ \hline Eicozenic acid C 20:1 & 0.46\({}^{\circ}\)\(\pm\) 0.01 & 0.34\({}^{\circ}\)\(\pm\) 0.04 & 0.32\({}^{\circ}\)\(\pm\) 0.02 & 0.33\({}^{\circ}\)\(\pm\) 0.01 \\ \hline Tetracosoic acid C 24:1 & 0.25\({}^{\circ}\)\(\pm\) 0.03 & 0.27\({}^{\circ}\)\(\pm\) 0.04 & 0.23\({}^{\circ}\)\(\pm\) 0.01 & 0.24\({}^{\circ}\)\(\pm\) 0.02 \\ \hline \(\Sigma\) monounsaturated fatty acids & 42.65\({}^{\circ}\)\(\pm\) 0.40 & 33.75\({}^{\circ}\)\(\pm\) 0.56 & 33.60\({}^{\circ}\)\(\pm\) 0.14 & 33.55\({}^{\circ}\)\(\pm\) 0.31 \\ \hline PUFA (\%) & & & & \\ \hline Octadecadiene acid C 18:2 & 20.45\({}^{\circ}\)\(\pm\) 0.07 & 29.95\({}^{\circ}\)\(\pm\) 0.09 & 28.00\({}^{\circ}\)\(\pm\) 0.14 & 29.22\({}^{\circ}\)\(\pm\) 0.96 \\ \hline Alpha-octadecatrienoic acid C 18:3 & 1.85\({}^{\circ}\)\(\pm\) 0.07 & 8.20\({}^{\circ}\)\(\pm\) 0.10 & 10.70\({}^{\circ}\)\(\pm\) 0.14 & 9.80\({}^{\circ}\)\(\pm\) 0.51 \\ \hline Eicosadienoic acid C 20:2 & 0.31\({}^{\circ}\)\(\pm\) 0.02 & 0.15\({}^{\circ}\)\(\pm\) 0.01 & 0.16\({}^{\circ}\)\(\pm\) 0.02 & 0.15\({}^{\circ}\)\(\pm\) 0.02 \\ \hline Eicosatrienoic acid C 20:3 n-3 & 0.94 \({}^{\circ}\)\(\pm\) 0.09 & 0.94 \({}^{\circ}\)\(\pm\) 0.01 & 0.97 evaluation of poultry pates indicate that the plant additives used in research groups II, III and IV had a positive effect on the odour intensity and desirability, as well as juiciness, compared to the control group pates.