Table 2 Effects of feed processing on fatty acid profile of thigh meat in broiler diets with or without distiller’s dried grain with solubles (DDGS) for 21 d

Items (%)	DDGS (g kg–1)		SEM	Feed processing			SEM	P-value
	0	200		M	SP	EP		FP	D	FP×D
Octanoic (C8:0)	0.10	0.10	0.006	0.10	0.10	0.11	0.008	0.362	0.877	0.182
Decanoic (C10:0)	0.06	0.07	0.005	0.07	0.07	0.06	0.006	0.087	0.738	0.069
Lauric (C12:0)	0.29	0.28	0.007	0.28	0.30	0.28	0.009	0.394	0.151	0.886
Myristic (C14:0)	1.31	1.34	0.022	1.34	1.34	1.31	0.026	0.519	0.278	0.265
Palmitic (C16:0)	23.3	22.6	0.34	21.7b	23.6a	23.5a	0.42	<0.01	0.180	0.477
Palmitoleic (C16:1c)	5.79	5.57	0.110	5.55	5.68	5.81	0.131	0.384	0.154	0.082
Stearic (C18:0)	8.53	8.06	0.130	8.32	8.25	8.32	0.162	0.951	0.016	0.964
Oleic (C18:1c9)	37.8	37.8	0.33	37.9	37.7	37.9	0.40	0.901	0.981	0.788
Linoleic (C18:2n-6)	22.1	23.0	0.48	22.8	22.9	22.1	0.59	0.521	0.225	0.920
Linolenic (C18:3n-3)	0.92	0.94	0.015	0.97a	0.92ab	0.90b	0.019	0.035	0.250	0.111
Arachidonic (C20:4n-6)	0.09	0.10	0.004	0.10	0.09	0.10	0.005	0.556	0.138	0.391
Behenic (C22:0)	0.12	0.09	0.008	0.12	0.10	0.10	0.009	0.355	0.013	0.775
Erucic (C22:1)	0.08	0.07	0.005	0.07	0.09	0.07	0.006	0.060	0.321	0.881
Lignoceric (C24:0)	0.43	0.39	0.043	0.43	0.41	0.40	0.053	0.938	0.556	0.962

Values with different superscripts with in a same row significantly differ (p<0.05).
M, mash; SP, simple pellet; EP, expanded pellet; SEM, standard error of means; FP, feed processing; D, distiller’s dried grain with solubles.