# Male Layer-Type Birds (Lohmann Brown Classic Hybrid) as a Meat Source for Chicken Pates
## 3 Results
### Oxidative Changes in Pates During Storage  
The content of free fatty acids (FFAs; % oleic acid) was influenced (\(p\leq 0.0106\)) by meat \(\times\) storage interaction. CP exhibited a decrease (\(p\leq 0.05\)) in FFA, whereas similar (\(p\geq 0.05\)) results were observed in 5 wP and 9 wP on the 1 st and 7 th day of storage (Table 5).  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Parameters** & **CP** & **5 wP** & **9 wP** & **RMSE \({}^{\star}\)** & & \(p\)**-Values** & \\ \hline  & & & & M & S & M \(\times\) S \\ \cline{3-7} Hardness, 1 st day (N) & 5.38 \({}^{\text{\tiny{$\text{{sy}}$}}}\) & 4.62 \({}^{\text{\tiny{$\text{{sy}}$}}}\) & 3.99 \({}^{\text{\tiny{$\text{{sy}}$}}}\) & 0.310416 & \textless{}0.0001 & \textless{}0.0001 & 0.4491 \\ Hardness, 7 th day (N) & 6.30 \({}^{\text{\tiny{$\text{{ax}}$}}}\) & 5.30 \({}^{\text{\tiny{$\text{{bx}}$}}}\) & 4.56 \({}^{\text{\tiny{$\text{{cx}}$}}}\) & 0.310416 & \textless{}0.0001 & \textless{}0.0001 & 0.4491 \\ Cohesiveness, 1 st day & 0.47 \({}^{\text{\tiny{$\text{{a}}$}}}\) & 0.38 \({}^{\text{\tiny{$\text{{b}}$}}}\) & 0.44 \({}^{\text{\tiny{$\text{{a}}$}}}\) & 0.023452 & \textless{}0.0001 & 0.2866 & 0.0279 \\ Springiness, 7 th day & 0.46 \({}^{\text{\tiny{$\text{{a}}$}}}\) & 0.42 \({}^{\text{\tiny{$\text{{ab}}$}}}\) & 0.43 \({}^{\text{\tiny{$\text{{a}}$}}}\) & 0.023452 & \textless{}0.0001 & \textless{}0.0001 & 0.0002 \\ Gumminess, 1 st day (N) & 2.40 \({}^{\text{\tiny{$\text{{sy}}$}}}\) & 1.84 \({}^{\text{\tiny{$\text{{ab}}$}}}\) & 1.78 \({}^{\text{\tiny{$\text{{by}}$}}}\) & 0.604078 & 0.0357 & 0.0165 & 0.2485 \\ Gumminess, 7 th day (N) & 2.81 \({}^{\text{\tiny{$\text{{ax}}$}}}\) & 2.93 \({}^{\text{\tiny{$\text{{ax}}$}}}\) & 1.98 \({}^{\text{\tiny{$\text{{bx}}$}}}\) & 0.604078 & 0.0357 & 0.0165 & 0.2485 \\ Resilience, 1 st day & 0.09 \({}^{\text{\tiny{$\text{{ax}}$}}}\) & 0.05 \({}^{\text{\tiny{$\text{{bx}}$}}}\) & 0.06 \({}^{\text{\tiny{$\text{{bx}}$}}}\) & 0.04655 & \textless{}0.0001 & 0.0006 & 0.1066 \\ Resilience, 7 th day & 0.08 \({}^{\text{\tiny{$\text{{ay}}$}}}\) & 0.05 \({}^{\text{\tiny{$\text{{bx}}$}}}\) & 0.05 \({}^{\text{\tiny{$\text{{bx}}$}}}\) & 0.04655 & \textless{}0.0001 & 0.0006 & 0.1066 \\ \hline \hline \end{tabular}  
\({}^{\text{\tiny{{a}}},\text{\tiny{{b}}},\text{\tiny{{c}}}}\) Indicate significant differences between samples (\(p<0.05\)). \({}^{\text{\tiny{{$\text{{sy}}$}$}}}\) Indicate significant differences during storage (\(p<0.05\)). \({}^{\text{\tiny{{$\text{{sy}}$}}}}\) RMSE-Root Mean Squared Error; M = meat source; S = storage period.  
\end{table}
Table 4: Hardness, cohesiveness, springiness, gumminess, and resilience of chicken pates elaborated with conventional raised broiler chickens (control; CP), 5-week-old male layer-type chickens (5 wP), and 9-week-old male layer-type chickens (9 wP) over 7 days of refrigerated storage.  
Regarding primary lipid oxidation products (PV), the three pate formulations exhibited a similar (\(p\geq 0.05\)) peroxide value (PV) on days 1 and 7 of storage (Table 5). During storage, there was a decrease (\(p\leq 0.05\)) in PV in all pate formulations from day 1 to 7 of storage.  
TBARS was influenced (\(p<0.0001\)) by both the meat source and storage time (Table 5). Pates from 5 wP exhibited the lowest (\(p<0.0001\)) TBARS, followed by CP and 9 wP on day 1. On day 7, CP exhibited the lowest (\(p<0.0001\)) TBARS, followed by 5 wP and 9 wP. During storage, there was a decrease (\(p<0.0001\)) in TBARS in CP, whereas an increase in TBARS was observed in 5 wP and 9 wP (\(p<0.0001\)) over the 7 days of storage.