. 2021 May 5;100(8):101237. doi: 10.1016/j.psj.2021.101237

Table 3.

Polyunsaturated fatty acid (PUFA) profile of raw and cooked goose meat (% of total fatty acids) (n = 8 breast muscles with skin and n = 8 without skin for each kind of heat treatment).

Parameters	Meat	Raw meat (R)	Heat treatment					P-value (P ≤ 0.05)
			Water bath cooking (WBC)	Grilling (G)	Oven convection roasting (OCR)	Pan frying (PF)	Total	Meat (M)	Heat treatment (T)	M x T
C 18:2 n-6	Without skin	^x18.12^a ± 0.09	^x16.20^c ± 0.09	13.28^e ± 0.10	^y13.83^d ± 0.10	^x17.23^b ± 0.11	15.73 ± 1.92	0.001	0.001	0.001
	With skin	^y17.08^a ± 0.08	^y15.90^c ± 0.10	13.18^e ± 0.06	^x14.90^d ± 0.12	^y16.62^b ± 0.07	15.54 ± 1.41
	Total	17.60^a ± 0.55	16.05^c ± 0.18	13.23^e ± 0.10	14.37^d ± 0.57	16.93^b ± 0.33
C 18:3 n-3	Without skin	^x1.28^a ± 0.08	^x1.04^b ± 0.05	^x0.71^c ± 0.03	^x0.64^d ± 0.02	^x0.73^c ± 0.04	0.88 ± 0.25	0.001	0.001	0.001
	With skin	^y0.92^a ± 0.04	^y0.77^b ± 0.03	^y0.62^c ± 0.03	^y0.56^d ± 0.02	^y0.65^c ± 0.03	0.70 ± 0.13
	Total	1.10^a ± 0.19	0.91^b ± 0.15	0.67^c ± 0.06	0.60^d ± 0.05	0.69^c ± 0.05
C 20:4 n-6	Without skin	^x3.02^a ± 0.04	^x1.60^d ± 0.04	^x1.67^c ± 0.03	^x1.20^e ± 0.02	^x2.25^b ± 0.02	^x1.97 ± 0.64	0.001	0.001	0.001
	With skin	^y1.17^a ± 0.03	^y1.00^b ± 0.03	^y1.03^b ± 0.05	^y0.82^d ± 0.02	^y0.86^c ± 0.03	^y0.98 ± 0.13
	Total	2.10^a ± 0.68	1.30^bc ± 0.31	1.35^bc ± 0.34	1.06^c ± 0.20	1.56^ab ± 0.49
C 20:5 n-3	Without skin	^y0.88^a ± 0.05	^x0.55^c ± 0.03	^x0.57^c ± 0.05	^x0.54^c ± 0.03	^x0.67^b ± 0.08	^x0.64 ± 0.14	0.001	0.001	0.001
	With skin	^x0.78^a ± 0.04	^y0.24^c ± 0.04	^y0.26^c ± 0.02	^y0.27^c ± 0.02	^y0.43^b ± 0.03	^y0.40 ± 0.21
	Total	0.83^a ± 0.07	0.40^c ± 0.16	0.42^c ± 0.16	0.41^c ± 0.15	0.55^b ± 0.14
C 22:6 n-3	Without skin	0.12^a ± 0.01	0.10^b ± 0.02	0.10^b ± 0.02	0.12^a ± 0.01	0.12^a ± 0.01	0.11 ± 0.02	0.008	0.002	0.007
	With skin	0.11 ± 0.01	0.09 ± 0.02	0.11 ± 0.01	0.10 ± 0.02	0.10 ± 0.02	0.10 ± 0.02
	Total	0.12^a ± 0.01	0.10^b ± 0.02	0.11^ab ± 0.02	0.11^ab ± 0.02	0.11^ab ± 0.02
Ʃ PUFA n-3	Without skin	^x2.28^a ± 0.08	^x1.70^a ± 0.05	^x1.38^d ± 0.07	^x1.31^d ± 0.01	^x1.52^c ± 0.10	^x1.64 ± 0.36	0.001	0.001	0.001
	With skin	^y1.80^a ± 0.05	^y1.11^c ± 0.05	^y0.99^d ± 0.05	^y0.94^d ± 0.06	^y1.18^b ± 0.04	^y1.20 ± 0.32
	Total	2.04^a ± 0.26	1.40^b ± 0.26	1.19^bc ± 0.23	1.13^c ± 0.23	1.35^bc ± 0.19
Ʃ PUFA n-6	Without skin	^x21.14^a ± 0.09	^x17.80^c ± 0.11	^x14.95^e ± 0.07	^y15.03^d ± 0.07	^x19.48^b ± 0.13	17.68 ± 2.48	0.001	0.001	0.001
	With skin	^y18.23^a ± 0.07	^y15.90^c ± 0.07	^y14.21^e ± 0.11	^x15.72^d ± 0.11	^y16.48^b ± 0.08	16.11 ± 1.58
	Total	19.69^a ± 1.52	16.85^c ± 1.15	14.58^e ± 0.40	15.38^d ± 0.37	17.98^bc ± 1.57
Ʃ PUFA	Without skin	23.42^a ± 0.15	19.51^c ± 0.10	16.32^d ± 0.13	16.34^d ± 0.11	21.00^b ± 0.18	^x19.32 ± 2.79	0.001	0.001	0.001
	With skin	20.03^a ± 0.10	17.01^c ± 0.09	15.19^e ± 0.10	16.65^d ± 0.14	17.66^b ± 0.10	^y17.31 ± 1.61
	Total	21.73^a ± 1.77	18.26^b ± 1.31	15.76^d ± 0.60	16.50^c ± 0.20	19.33^ab ± 1.75

^a-eDifferent letters in rows means statistically significant differences between group average, including thermal treatment (P ≤ 0.05).

^x-yDifferent letter in columns means statistically significant differences between group average, including kind of meat (P ≤ 0.05).