# Male Layer-Type Birds (Lohmann Brown Classic Hybrid) as a Meat Source for Chicken Pates
## 3 Results
### Fatty Acid Profile of Pates  
Table 6 presents the fatty acid composition of the pates stored for 7 days. The main fatty acids observed were C16:0 (palmitic acid), C18:0 (stearic acid), C18:1 (oleic acid), C20:1 (eicosenoic acid), and C18:2 (linoleic acid). Among the saturated fatty acids, C16:0 ranged from 21.6% to 23.5% (\(p\leq 0.0035\)) and remained stable (\(p\geq 0.6210\)) during storage in all samples. The CP exhibited the lowest content of C16:0 and C17:0. On the other hand, the content of C18:0 remained stable in CP, while it increased in 5 wP and 9 wP over the 7 days of storage (\(p\leq 0.01049\)). Regarding the monounsaturated fatty acids (MUFAs), C18:1 exhibited the highest concentration, ranging from 45.9% to 47.2%, and exhibited similar values in all pates over the 7 days of storage (\(p\geq 0.05\)).  
Among the polyunsaturated fatty acids (PUFAs), C18:2 was detected in 10.3% to 13.7% (\(p<0.0001\)), with a slight decrease in CP over time in all pates (\(p\leq 0.0356\)). PUFAs are more prone to lipid oxidation, and the observed decrease may indicate an increase in lipid oxidation in the pates. On the other hand, 5 wP and 9 wP exhibited a decrease in C18:2 over the 7 days of storage, which could be attributed to the intrinsic fatty acid composition of the layer-type chicken [44]. Saturated fatty acids were influenced by meat source (\(p<0.0001\)) and storage time (\(p\leq 0.0014\)), while unsaturated only by the meat source (\(p\leq 0.0212\)). There was a meat source x storage interaction in the polyunsaturated fatty acid (PUFA; \(p\leq 0.0324\)) (Table 6).  
CP exhibited the lower (\(p\leq 0.05\)) content of saturated fatty acids (SFAs) and the greater (\(p\leq 0.05\)) content of unsaturated fatty acids (USFAs) and polyunsaturated fatty acids (PUFAs) than their 5 wP and 9 wP counterparts, both on day 1 and 7. In the same time, monounsaturated fatty acid (MUFA) content was similar in all pates on day 1 and 7 (\(p\geq 0.05\)).  
During 7-day storage, all three pates exhibited an increase (\(p\leq 0.0014\)) in SFAs, and a decrease (\(p\leq 0.0014\)) in PUFAs.  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Parameters** & **CP** & **5 wP** & **9 wP** & **RMSE \({}^{*}\)** & & \(p\)**-Values** & \\ \hline  & & & & & M & S & M \(\times\) S \\ FFA, 1 st day (\% Oleic acid) & 0.16 \({}^{a}\) & 0.17 \({}^{a}\) & 0.17 \({}^{a}\) & & 0.007716 & 0.0013 & 0.1731 & 0.0106 \\ FFA, 7 th day (\% Oleic acid) & 0.14 \({}^{b}\) & 0.17 \({}^{a}\) & 0.18 \({}^{a}\) & & & & \\ PV, 1 st day (med Q\({}_{2}\)/kg fat) & 3.23 \({}^{ax}\) & 3.44 \({}^{ax}\) & 3.42 \({}^{ax}\) & & & & \\ PV, 7 th day (med Q\({}_{2}\)/kg fat) & 1.80 \({}^{ay}\) & 1.72 \({}^{ay}\) & 1.66 \({}^{ay}\) & & & & \\ TBARS, 1 st day (mg MDA/kg) & 2.05 \({}^{cd}\) & 1.75 \({}^{d}\) & 3.21 \({}^{b}\) & & & & \\ TBARS, 7 th day (mg MDA/kg) & 1.34 \({}^{e}\) & 2.44 \({}^{c}\) & 5.08 \({}^{a}\) & & & & \\ \hline \hline \end{tabular} \({}^{a,b,c,d,e}\) Indicate significant differences between samples (\(p<0.05\)). \({}^{x,y}\) Indicate significant differences during storage (\(p<0.05\)). \({}^{*}\) RMSE-Root Mean Squared Error; M = meat source; S = storage period.  
\end{table}
Table 5: Values of free fatty acids (FFAs), primary lipid oxidation products (PV), and lipid oxidation (TBARS) of chicken pátes 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.