. 2015 Dec 23;29(6):855–864. doi: 10.5713/ajas.15.0840

Table 5.

Fatty acid composition (g/100 g of total fatty acids) of breast meat and thigh meat from 817 crossbred chicken (817C), Arbor Acres broiler (AAB) and Hyline brown (HLB)

Fatty acid	Breast meat			Thigh meat

	817C	AAB	SH	817C	AAB	SH
C14:0	0.485±0.032^Ab	0.420±0.031^Bc	0.690±0.039^Ba	0.505±0.041^Ac	0.554±0.023^Ab	0.905±0.040^Aa
C15:0	1.857±0.048^Ac	2.525±0.147^Aa	2.232±0.076^Ab	0.881±0.047^Ba	0.914±0.047^Ba	0.751±0.049^Bb
C16:0	24.12±0.990^Ab	24.149±0.721^Ab	26.08±0.717^Aa	22.319±0.647^Bb	25.176±0.829^Aa	24.819±1.068^Aa
C17:0	0.653±0.036^Ab	0.830±0.022^Aa	0.626±0.076^Ab	0.408±0.013^Ba	0.202±0.018^Bc	0.354±0.014^Bb
C18:0	9.451±0.268^Ab	10.322±0.577^Aa	9.028±0.655^Ab	7.523±0.326^Ba	7.547±0.385^Ba	7.438±0.220^Ba
C20:0	0.056±0.004^Aa	0.059±0.003^Aa	0.048±0.002^Bb	0.055±0.001^Aa	0.038±0.001^Bc	0.053±0.001^Ab
C21:0	1.209±0.061^Ba	0.369±0.006^Bb	0.411±0.034^Bb	1.937±0.115^Aa	0.572±0.045^Ab	0.632±0.036^Ab
C23:0	2.518±0.053^Ac	4.405±0.138^Ab	5.364±0.188^Aa	2.476±0.212^Aa	2.273±0.219^Ba	2.091±0.088^Bb
C14:1	0.092±0.017^Ba	0.090±0.008^Ba	0.018±0.002^Bb	0.172±0.007^Aa	0.166±0.011^Aa	0.049±0.005^Ab
C16:1	3.797±0.088^Ba	3.801±0.206^Ba	2.400±0.157^Bb	5.086±0.079^Ab	5.367±0.105^Aa	3.356±0.046^Ac
C18:1	33.804±1.642^Aa	28.544±1.966^Bb	30.439±1.533^Bb	33.786±0.695^Ab	35.228±0.656^Aa	33.298±0.667^Ab
C17:1	0.115±0.013^Bb	0.096±0.009^Bc	0.183±0.005^Ba	0.206±0.009^Ab	0.208±0.014^Ab	0.301±0.016^Aa
C20:1	0.323±0.016^Ab	0.471±0.025^Aa	0.162±0.010^Ac	0.275±0.015^Bb	0.367±0.021^Ba	0.175±0.015^Ac
C22:1	0.032±0.002^Bc	0.128±0.007^Aa	0.043±0.002^Bb	0.053±0.004^Ac	0.072±0.003^Bb	0.070±0.007^Aa
C24:1	0.652±0.018^Ac	1.107±0.155^Aa	0.909±0.036^Ab	0.533±0.031^Ba	0.544±0.031^Ba	0.304±0.023^Bb
C18:2n-6	19.859±0.743^Bab	19.467±0.569^Bb	20.914±1.133^Ba	23.446±0.886^Aa	19.656±0.939^Bb	23.683±0.708^Aa
C18:3n-3	0.106±0.009^Bb	0.112±0.013^Bb	0.168±0.011^Ba	0.159±0.011^Ac	0.177±0.009^Ab	0.199±0.011^Aa
C20:2n-6	0.376±0.028^Ab	0.699±0.034^Aa	0.113±0.012^Ac	0.224±0.016^Ba	0.213±0.012^Ba	0.118±0.017^Ab
C20:3n-6	0.735±0.024^Ab	1.365±0.041^Aa	0.345±0.032^Ac	0.426±0.024^Bb	0.512±0.013^Ba	0.201±0.009^Bc
C20:4n-6	0.053±0.002^Ab	0.065±0.001^Aa	0.048±0.002^Ac	0.038±0.002^Ba	0.023±0.003^Bb	0.038±0.001^Ba
C20:5n-3	0.214±0.012^Aa	0.139±0.012^Ab	0.045±0.004^Ac	0.103±0.020^Ba	0.040±0.002^Bb	0.030±0.002^Bb
C22:6n-3	0.223±0.019^Ab	0.426±0.004^Aa	0.421±0.014^Aa	0.220±0.005^Aa	0.113±0.019^Bb	0.114±0.006^Bb
∑SFA	40.345±0.975^Ab	43.078±1.222^Aa	44.471±0.950^Aa	36.103±0.612^Ba	37.276±0.787^Ba	37.042±1.060^Ba
∑MUFA	38.816±1.644^Aa	34.237±2.075^Bb	34.142±1.649^Bb	40.110±0.670^Ab	41.951±0.713^Aa	38.677±0.617^Ac
∑n-3 PUFA	0.543±0.029^Ac	0.677±0.011^Aa	0.597±0.026^Ab	0.482±0.011^Ba	0.330±0.014^Bb	0.325±0.009^Bb
∑n-6 PUFA	21.023±0.729^Ba	21.596±0.545^Aa	21.381±1.090^Ba	24.134±0.882^Aa	20.403±0.952^Ab	24.010±0.727^Aa
∑PUFA	21.566±0.714^Ba	22.273±0.541^Aa	21.979±1.069^Ba	24.616±0.882^Aa	20.733±0.960^Bb	24.335±0.727^Aa
∑DFA	69.833±2.152^Ba	66.831±1.675^Bb	65.149±2.137^Bb	72.249±0.695^Aa	70.231±1.247^Ab	70.450±0.731^Ab
∑EFA	21.018±0.741^Bab	19.644±0.570^Ab	21.091±1.120^Ba	23.643±0.891^Aa	19.856±0.946^Ab	23.889±0.713^Aa
PUFA/SFA	0.535±0.026^Ba	0.517±0.022^Aab	0.495±0.030^Bb	0.682±0.033^Aa	0.557±0.035^Ab	0.657±0.029^Aa
18:0+18:1/16:0	1.797±0.125^Aa	1.611±0.093^Bb	1.513±0.027^Bb	1.852±0.062^Aa	1.701±0.063^Ab	1.685±0.092^Ab

SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids; DFA, desirable fatty acids (sum of MUFA+PUFA+C18:0); EFA, essential fatty acids (including linoleic acid, linolenic acid, and arachidonic acid).

Data are presented as mean ± standard deviation (n = 3).

Different small letter in the same row indicated significantly (p<0.05) different among AAB, 817C, and HLB for breast meat or thigh meat.

Means with different capital letters in the same row indicated significantly (p<0.05) different between breast meat and thigh meat at a same breed.