Table 4.
Comparison of fatty acid composition of chicken breast meat from Korean native chickens and broiler

	Broiler	Korean native chicken			SEM
	Broiler	HH3	WRMD1	WRMD2	SEM
C14:0 (Myristic acid)	0.90^a	0.68^b	0.71^b	0.85^a	0.028
C16:0 (Palmitic acid)	25.28	24.67	24.12	25.72	0.435
C16:1n7 (Palmitoleic acid)	4.55^a	2.83^b	2.47^b	3.08^b	0.279
C18:0 (Stearic acid)	9.14^b	9.04^b	9.93^ab	11.07^a	0.347
C18:1n9 (Oleic acid)	37.34^a	28.90^c	31.83^b	30.85^bc	0.641
C18:1n7 (Vaccenic acid)	3.30^ab	3.56^a	3.29^ab	3.07^b	0.093
C18:2n6 (Linoleic acid)	14.32^c	19.84^a	16.91^b	15.48^bc	0.592
C18:3n6 (γ-Linolenic acid)	0.15	0.17	0.12	0.14	0.019
C18:3n3 (α-Linolenic acid)	0.35^b	1.06^a	0.95^a	1.02^a	0.037
C20:1n9 (Eicosenoic acid)	0.45	0.44	0.96	0.87	0.134
C20:4n6 (Arachidonic acid)	2.58^b	6.00^a	6.62^a	5.47^a	0.495
C20:5n3 (Eicosapentaenoic acid)	0.27^b	0.24^b	0.17^b	0.44^a	0.028
C22:4n6 (Adrenic acid)	0.72^b	1.64^a	1.26^ab	0.72^b	0.173
C22:6n3 (Docosahexaenoic acid)	0.65	0.92	0.69	1.23	0.144
SFA	35.32^ab	34.40^b	34.75^b	37.63^a	0.706
UFA	64.68^ab	65.60^b	65.25^a	62.37^b	0.706
MUFA	45.63^a	35.74^b	38.54^b	37.87^b	0.973
PUFA	19.04^c	29.87^a	26.71^ab	24.49^ac	1.370
MUFA/SFA	1.29^a	1.04^b	1.11^b	1.01^b	0.029
PUFA/SFA	0.54^c	0.87^a	0.77^ab	0.65^bc	0.050

Means within same row with different superscript letters differ significantly (P＜0.05).