Table 11 The effect of carcass weight on fatty acid composition (%) of leg meat

Carcass weight (g)1
Myristic acid 0.69±0.07 0.67±0.10 0.70±0.10 0.63±0.12 0.63±0.08
Palmitic acid 23.57±1.11a 22.76±1.87ab 23.25±1.34ab 22.30±0.51ab 21.80±1.38b
Palmitoleic acid 2.81±0.38a 2.27±0.35b 2.82±0.59a 2.60±0.47ab 2.74±0.49ab
Stearic acid 8.00±0.71 7.91±1.44 7.40±0.51 7.41±1.81 7.28±1.19
Oleic acid 45.70±1.57 46.70±4.88 46.98±2.23 48.72±4.69 49.63±3.97
Vaccenic acid 0.10±0.01a 0.08±0.02b 0.09±0.02ab 0.08±0.02b 0.08±0.01ab
Linoleic acid 15.47±0.62 14.46±1.78 15.61±1.43 14.51±2.29 14.54±1.23
γ-Linoleic acid 0.10±0.01a 0.09±0.02ab 0.09±0.02ab 0.08±0.02b 0.07±0.01b
Linolenic acid 0.53±0.21a 0.83±0.09b 0.78±0.23b 0.90±0.17b 0.82±0.11b
Eicosenoic acid 0.25±0.04 0.31±0.10 0.30±0.06 0.29±0.06 0.30±0.05
Arachidonic acid 2.10±0.63 3.35±4.71 1.55±0.33 1.92±0.92 1.64±0.62
Saturated fatty acid 32.25±1.16a 31.34±2.59ab 31.35±1.06ab 30.34±1.97ab 29.71±2.49b
Unsaturated fatty acid 67.75±1.16b 68.66±2.59ab 68.65±1.06ab 69.66±1.97ab 70.29±2.49a
a,b Means±SD in the same row with different letters are significantly different (P<0.05).1 Ⅰ: <2,200 g, Ⅱ: 2,200∼2,400 g, Ⅲ: 2,400∼2,600 g, Ⅳ: 2,600∼2,800 g, Ⅴ: 2,800 g≤.