LAUSR

In this study, we determined the levels of individual fatty acids in the whole chicken body, as well as dry matter, nitrogenic substances and fat in Cobb 500 and Ross 308 chickens after 40 days of fattening. The highest level of all fatty acids (FA), regardless of the hybrid combination and sex of the chickens, was determined for oleic/elaidic acid, followed by palmitic, linoleic/linolelaidic, palmitoleic and stearic acids. In Cobb 500 cocks, higher values (P ≤ 0.05; P ≤ 0.01) were found for all saturated fatty acids (SaFA) compared to hens. With the exception of γ-linoleic acid, the levels of n-6 FA measured in cocks were higher (P ≤ 0.01) than in hens and n-3 FA showed higher levels of eicosatrienoic (P ≤ 0.05) and docosapentaenoic acids (P ≤ 0.01). Ross 308 hens had higher levels of most SaFA, with differences for palmitic (P ≤ 0.01), myristic, heptadecanoic and stearic acids (P ≤ 0.05). Regarding monounsaturated fatty acids (MUFA), hens contained higher levels of myristoleic (P ≤ 0.05) and oleic/elaidic acids (P ≤ 0.01). Cocks showed higher levels of n-6 FA except for linoleic/linolelaidic and γ-linolenic acids; higher levels were found for cis-8,11,14-eicosatrienoic, docosatetraenoic (P ≤ 0.05) and arachidonic acids (P ≤ 0.01). With the exception of α-linolenic acid, n-3 FA levels were higher in cocks, with differences in the levels of cis-5,8,11,14,17-eicosapentaenoic and docosapentaenoic acids (P ≤ 0.01). The results suggest possible directions for future research focused on the use of broiler chicken hybrids with more favourable proportions of n-6 FA and n-3 FA in fat and meat.