Table 7. Fatty acid profiles of the chicken breast meat, measured at the initial storage day (day 0) following treatment with various Cordyceps militaris mushroom extracts

Fatty acids	Treatments				SEM	p-value
Fatty acids	SBF	SYA	CMs	FEM	SEM	p-value
C14:0	0.91	0.93	0.91	0.94	0.02	0.19
C16:0	23.61^a	23.71^a	22.04^b	22.07^b	0.01	<0.05
C16:1	4.41^b	4.39^b	4.88^a	4.97^a	0.01	<0.05
C18:0	6.32^a	6.29^a	6.01^b	6.03^b	0.03	<0.05
C18:1n9	43.07^b	43.44^b	43.90^a	43.95^a	0.08	<0.05
C18:2n6	19.01	18.87	18.95	18.94	1.12	0.72
C18:3n6	0.98	1.02	1.01	1.03	0.04	0.18
C18:3n3	0.61	0.65	0.67	0.64	0.07	0.11
C20:4n6	0.28	0.35	0.36	0.41	0.05	0.09
C22:4n6	0.25	0.27	0.24	0.22	0.07	0.52
SFA	30.84^a	30.93^a	28.96^b	29.04^b	1.09	<0.05
MUFA	47.48^b	47.83^b	48.78^a	48.92^a	0.09	<0.05
PUFA	21.13	21.16	21.23	21.24	1.01	0.21

Means with different superscripts indicate a significant difference among treatments (p<0.05).
SBF, saline buffer-treated samples; SYA, synthetic antioxidant treatment with butylated hydroxyanisole; CMs, Cordyceps militaris extracts; FEM, Flavorzyme^® hydrolyzed Cordyceps militaris extracts; SFA, saturated fatty acid; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid.