Table 11 The effect of carcass weight on fatty acid composition (%) of leg meat
Carcass weight (g)1 | Ⅰ | Ⅱ | Ⅲ | Ⅳ | Ⅴ |
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≤.