Table 5. Fatty acids profile of goat meat fermented sausage (final products)

Items (%)		Control	P1	P2	P3	F1	F2	F3	SEM
Capric	10:0	0.07	0.07	0.07	0.07	0.07	0.07	0.08	0.00
Lauric	12:0	0.16^a	0.13^b	0.13^b	0.14^b	0.14^b	0.12^b	0.14^b	0.01
Myristic	14:0	1.89^a	1.76^b	1.75^b	1.75^b	1.81^a	1.74^b	1.75^b	0.02
Palmitic	16:0	26.53^b	25.93^c	27.26^a	27.40^a	26.58^b	25.88^c	27.61^a	0.26
Palmitolic	16:1	2.45^a	2.41^a	2.35^b	2.28^c	2.40^a	2.41^a	2.26^c	0.03
Stearic	18:0	14.41^b	14.01^b	15.01^a	15.36^a	14.60^b	13.90^c	15.37^a	0.23
Oleic	18:1	48.59^b	49.46^a	47.46^c	47.11^c	48.41^b	49.50^a	47.13^c	0.39
Linoleic	18:2	0.25^a	0.25^a	0.22^b	0.21^b	0.23^b	0.26^a	0.19^c	0.01
Linolenic	18:3	1.13^b	1.23^a	1.18^ab	1.16^ab	1.18^ab	1.28^a	1.13^b	0.02
Eicosadienoic	20:2	0.58^a	0.55^b	0.58^a	0.59^a	0.56^b	0.56^b	0.60^a	0.01
Eicosatrienoic	20:3	0.03	0.03	0.03	0.03	0.03	0.03	0.04	0.00
Arachidonic	20:4	0.97^a	0.98^a	0.97^a	1.00^a	1.01^a	0.97^a	0.95^b	0.01
Eicosapentaenoic	20:5	0.05	0.04	0.04	0.04	0.04	0.04	0.04	0.01
Docosahexaenoic	22:6	0.02	0.02	0.02	0.02	0.02	0.02	0.02	0.00
Nervonic	24:1	0.22^b	0.26^a	0.28^a	0.27^a	0.26^a	0.28^a	0.27^a	0.01
SFA		43.06^ab	41.90^b	44.22^a	44.71^a	43.20^ab	41.70^b	44.95^a	0.49
UFA		54.31^a	55.24^a	53.13^bc	52.71^c	54.13^a	55.34^a	52.63^c	0.43
MUFA		51.27^a	52.13^a	50.09^b	49.67^b	51.07^a	52.18^a	49.66^b	0.41
PUFA		3.05^b	3.11^a	3.04^b	3.04^b	3.07^b	3.16^a	2.96^c	0.02
UFA/SFA		1.26^b	1.32^a	1.20^c	1.18^c	1.25^b	1.33^a	1.17^c	0.02
n-6/n-3		1.43^a	1.35^b	1.40^a	1.44^a	1.43^a	1.32^b	1.42^a	0.02
n-6		1.80^a	1.78^a	1.77^ab	1.79^a	1.80^a	1.79^a	1.74^b	0.01
n-3		1.25^b	1.32^a	1.27^b	1.25^b	1.26^b	1.36^a	1.23^c	0.02
AI		0.63^b	0.60^c	0.65^a	0.66^a	0.63^b	0.60^c	0.66^a	0.01
TI		1.37^ab	1.32^b	1.45^a	1.48^a	1.39^ab	1.30^b	1.49^a	0.03
PUFA/SFA		0.07	0.07	0.07	0.07	0.07	0.08	0.07	0.00
HH		1.80^b	1.88^a	1.72^c	1.70^c	1.79^b	1.89^a	1.68^c	0.03

Different letters within the same row differ significantly (p<0.05).
SFA, saturated fatty acid; UFA, unsaturated fatty acid; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid; AI, atherogenicity index; TI, thrombogenicity index; HH, hypocholesterolemic/hypercholesterolemic.