Table 5.

Effects of dietary AOE on meat fatty acid composition in breast muscle of ducks.

Items (g/100 g)	CK	Y1	Y2	Y3	SEM	P-value
C14:0	0.007	0.008	0.007	0.007	0.0004	0.946
C16:0	0.31	0.27	0.25	0.31	0.0161	0.457
C16:1	0.03	0.03	0.02	0.03	0.0018	0.370
C18:0	0.13	0.12	0.12	0.14	0.0060	0.517
C18:1n-9	0.44	0.36	0.39	0.42	0.029	0.794
C18:2n-6	0.26	0.23	0.23	0.28	0.0106	0.265
C18:3n-6	0.012	0.010	0.009	0.012	0.0006	0.125
C20:3n-6	0.005	0.005	0.005	0.006	0.0004	0.640
C20:4	0.090	0.092	0.084	0.104	0.0046	0.550
C22:6ns	0.007	0.008	0.007	0.009	0.0005	0.516
C24:0	0.02	0.02	0.02	0.03	0.0010	0.386
MUFA	0.473	0.385	0.410	0.453	0.031	0.777
PUFA	0.370	0.335	0.330	0.378	0.014	0.556
SFA	0.475	0.415	0.403	0.488	0.023	0.498
Total fatty acid	1.325	1.1425	1.1488	1.3525	0.0662	0.587

SFA = C10:0 + C12:0 +C14:0 + C15:0 + C16:0 + C17:0 + C18:0 + C20:0 + C23:0.

MUFA = C14:1 + C16:1 + C17:1 + C18:1n9t + C18:1n9c + C20:1 + C24:1.

PUFA = C18:2n6t + C18:2n6c + C18:3n6 + C18:3n3 + C20:3n6 + C20:4n6 + C20:5n3 + C22:6n6.