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. 2019 Aug 3;33(1):139–147. doi: 10.5713/ajas.19.0203

Table 3.

Fatty acid composition (%) of retorted Samgyetang made from different chicken breeds

Fatty acid composition (%)	Treatments¹⁾				SEM

	WSB	CB	KNC	OLH
Breast
C14:0 (Myristic acid)	0.93	0.95	1.17	1.05	0.06
C16:0 (Palmitic acid)	24.9^ab	24.5^b	26.1^a	24.7^b	0.26
C16:1 (Palmitoleic acid)	4.53	5.03	4.75	3.94	0.22
C18:0 (Stearic acid)	8.61	9.02	8.54	7.73	0.21
C18:1n9 (Oleic acid)	40.5	40.2	39.7	41.5	0.54
C18:2n6 (Linoleic acid)	18.3	17.4	16.9	19.5	0.48
C18:3n6 (γ-Linolenic)	1.03^b	1.32^a	1.05^b	0.76^c	0.07
C18:3n3 (α-Linolenic acid)	0.43^a	0.56^a	0.44^a	0.15^b	0.05
C20:4n6 (Arachidonic acid)	0.49^b	0.67^ab	0.91^a	0.48^b	0.06
C22:4n6 (Docosatetraenoic acid)	0.26^b	0.36^a	0.39^a	0.12^c	0.04
Saturated fatty acid	34.4^ab	34.4^ab	35.8^a	33.5^b	0.37
Unsaturated fatty acid	65.6^ab	65.6^ab	64.2^b	66.5^a	0.37
Polyunsaturated fatty acid	20.5	20.3	19.7	21.1	0.44
Thigh
C14:0 (Myristic acid)	0.94	1.01	1.00	1.01	0.03
C16:0 (Palmitic acid)	24.0^a	24.2^a	24.1^a	22.4^b	0.27
C16:1 (Palmitoleic acid)	5.26^ab	5.76^a	6.18^a	4.27^b	0.26
C18:0 (Stearic acid)	8.61^a	8.16^ab	7.31^b	7.59^ab	0.20
C18:1n9 (Oleic acid)	42.2	42.1	42.4	42.0	0.45
C18:2n6 (Linoleic acid)	17.0^b	16.8^b	17.1^b	21.5^a	0.68
C18:3n6 (γ-Linolenic)	1.31^a	1.28^b	1.12^b	0.79^c	0.07
C18:3n3 (α-Linolenic acid)	0.21^ab	0.24^a	0.23^a	0.13^b	0.02
C20:4n6 (Arachidonic acid)	0.34^ab	0.28^ab	0.42^a	0.27^b	0.02
C22:4n6 (Docosatetraenoic acid)	0.15^a	0.14^a	0.15^a	0.04^b	0.02
Saturated fatty acid	33.5^a	33.4^a	32.4^ab	31.0^b	0.37
Unsaturated fatty acid	66.5^b	66.6^b	67.6^ab	69.0^a	0.37
Polyunsaturated fatty acid	19.0^b	18.7^b	19.0^b	22.7^a	0.61

SEM, standard error of the mean.

¹⁾

WSB, white-semi broilers; CB, commercial broilers (ross broiler); KNC, Korean native chickens (Hanhyup-3-ho); OLH, old laying hen (Hy-line).

^a–c

Means within each row are significantly different (p<0.05).