Table 2.

Fatty acid contents (%) of quail meat

Fatty acids	Sources
	[37]	[41]	[28]	[42]
Myristic (C14:0)	0.95	0.74	0.70	0.95
Myristoleic (C14:1)	*	*	*	1.15
Palmitic (C16:0)	24.39	25.76	19.81	20.42
Palmitoleic (C16:1)	*	*	3.85	0.46
Stearic acids (C18:0)	8.75	7.49	6.27	5.00
Linoleic (C18:2)	*	*	28.85	23.62
Arachidic acids (20:0)	*	0.36	0.65	*
Behenic acids (22:0)	*	*	0.83	*
ƩSFA	34.13	34.65	27.82	26.37
ƩUFA	65.68	*	76.01	*
ƩMUFA	40.70	*	44.55	36.61
ƩPUFA	24.98	*	30.66	36.21

* = not reported