Table 5.
Comparison of fatty acid composition of chicken thigh meat from Korean native chickens and broiler

	Broiler	Korean native chicken			SEM
	Broiler	HH3	WRMD1	WRMD2
C14:0 (Myristic acid)	1.07^a	0.92^b	0.79^c	1.02^a	0.017
C16:0 (Palmitic acid)	24.44^a	22.36^c	21.72^c	23.46^b	0.222
C16:1n7 (Palmitoleic acid)	6.00^a	4.84^b	4.55^b	5.41^ab	0.265
C18:0 (Stearic acid)	7.50^b	7.64^b	7.15^b	8.79^a	0.172
C18:1n9 (Oleic acid)	41.22^a	35.13^c	36.63^b	35.41^bc	0.316
C18:1n7 (Vaccenic acid)	2.79^a	2.59^ab	2.68^ab	2.42^b	0.052
C18:2n6 (Linoleic acid)	14.06^c	21.01^a	21.54^a	18.39^b	0.348
C18:3n6 (γ-Linolenic acid)	0.13^c	0.14^ab	0.18^a	0.14^b	0.010
C18:3n3 (α-Linolenic acid)	0.72^d	1.14^a	0.83^c	0.94^b	0.018
C20:1n9 (Eicosenoic acid)	0.46	0.43	0.45	0.44	0.011
C20:4n6 (Arachidonic acid)	1.07^b	2.70^a	2.40^a	2.47^a	0.116
C20:5n3 (Eicosapentaenoic acid)	0.11^b	0.09^b	0.11^b	0.16^a	0.008
C22:4n6 (Adrenic acid)	0.25^c	0.72^a	0.75^a	0.46^b	0.035
C22:6n3 (Docosahexaenoic acid)	0.19^c	0.28^b	0.22^bc	0.49^a	0.019
SFA	33.00^a	30.92^b	29.66^c	33.27^a	0.305
UFA	67.00^c	69.08^b	70.34^a	66.73^c	0.305
MUFA	50.47^a	42.98^b	44.31^b	43.67^b	0.502
PUFA	16.53^c	26.10^a	26.02^a	23.05^b	0.495
MUFA/SFA	1.53^a	1.39^b	1.49^a	1.31^b	0.024
PUFA/SFA	0.50^c	0.84^a	0.88^a	0.68^b	0.019

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