Table 9.
Fatty acid composition (%) of breast meat of commercial Korean native ducks1
| Index | Crossbreds2 | |||
|---|---|---|---|---|
|
| ||||
| AA | AB | BB | BA | |
| Myri-A | 0.57 ±0.023 | 0.59 ±0.04 | 0.60 ±0.02 | 0.61 ±0.02 |
| Palm-A | 21.9 ±0.53 | 21.7 ±0.26 | 21.9 ±0.15 | 21.6 ±0.12 |
| Palc-A | 3.08 ±0.09 | 2.87 ±0.11 | 3.41 ±0.233 | 3.19 ±0.18 |
| Stea-A | 7.33 ±0.11 | 7.02 ±0.31 | 6.97 ±0.21 | 7.12 ±0.09 |
| Olei-A | 44.6 ±1.56 | 45.4 ±1.11 | 45.1 ±0.33 | 44.9 ±0.15 |
| Lino-A | 18.9 ±0.81 | 19.0 ±0.51 | 18.4 ±0.69 | 18.9 ±0.16 |
| Linc-A | 0.09 ±0.02 | 0.09 ±0.01 | 0.08 ±0.01 | 0.09 ±0.01 |
| γ-Lino-A | 0.84 ±0.04 | 0.84 ±0.02 | 0.82 ±0.03 | 0.84 ±0.04 |
| Eico-A | 0.52 ±0.00a | 0.50 ±0.02a | 0.48 ±0.01ab | 0.45 ±0.01b |
| Arac-A | 2.23 ±0.18 | 1.95 ±0.15 | 2.25 ±0.09 | 2.41 ±0.14 |
| SFA | 29.8 ±0.61 | 29.3 ±0.52 | 29.5 ±0.06 | 29.3 ±0.06 |
| MUFA | 48.2 ±1.65 | 48.8 ±1.18 | 49.0 ±0.65 | 48.5 ±0.14 |
| PUFA | 22.0 ±1.02 | 21.9 ±0.66 | 21.5 ±0.64 | 22.2 ±0.08 |
| UFA | 70.2 ±0.61 | 70.7 ±0.52 | 70.5 ±0.06 | 70.7 ±0.06 |
| PUFA:SFA | 0.74 ±0.02 | 0.75 ±0.01 | 0.73 ±0.02 | 0.76 ±0.01 |
| MUFA:SFA | 1.62 ±0.09 | 1.67 ±0.07 | 1.66 ±0.02 | 1.65 ±0.01 |
Myri-A, myristic acid; Palm-A, palmitic acid; Stea-A, stearic acid; Palc-A, palmitoleic acid; Olei-A, oleic acid; Vac-A, vaccenic acid; Lino-A, linoleic acid; γ-Lino-A, γ-linoleic acid; Linc-A, linolenic acid; Eico-A, eicosenoic acid; Arac-A, arachidonic acid; SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids; UFA, unsaturated fatty acid (MUFA+PUFA); PUFA:SFA, ratio between PUFA and SFA; MUFA:SFA, ratio between MUFA and SFA; SD, standard deviation.
Number of observations per mean value = 9 (3 ducks×3 replicates).
AA, A strain (♀)×A strain (♂); AB, A strain (♀)×B strain (♂); BB, B strain (♀)×B strain (♂); BA, B strain (♀)×A strain (♂).
Values are means±SD of 3 replicates of 3 birds each.
Means with different superscripts in the same column differ significantly (p<0.001).