Table 10 The effect of carcass weight on fatty acid composition (%) of breast meat

Carcass weight (g)1
Myristic acid 0.61±0.08 0.58±0.28 0.68±0.27 0.64±0.27 0.77±0.14
Palmitic acid 25.08±1.26 25.58±1.55 25.65±0.66 24.66±1.37 26.01±1.67
Palmitoleic acid 1.55±0.32ab 1.15±0.33b 1.78±0.42a 1.64±0.36ab 1.80±0.52a
Stearic acid 12.44±1.20ab 13.46±2.21b 11.05±1.81ab 11.92±1.8ab 10.54±2.02a
Oleic acid 32.62±3.64ab 30.47±4.02b 35.21±4.76ab 36.97±5.89ab 37.65±6.08a
Vaccenic acid 0.08±0.01 0.06±0.02 0.08±0.03 0.08±0.02 0.08±0.02
Linoleic acid 15.34±1.16ab 15.43±0.98ab 16.17±1.27a 14.65±0.63b 14.51±0.81b
γ-Linoleic acid 0.12±0.02a 0.12±0.02a 0.11±0.01ab 0.10±0.02ab 0.09±0.01b
Linolenic acid 0.43±0.14 0.53±0.23 0.66±0.35 0.60±0.08 0.70±0.29
Eicosenoic acid 0.20±0.03b 0.27±0.08ab 0.26±0.09ab 0.33±0.07a 0.21±0.03b
Arachidonic acid 9.63±3.00 10.21±3.22 6.91±3.67 7.09±2.58 6.46±4.13
Saturated fatty acid 38.12±1.27 39.62±0.81 37.38±1.22 37.21±3.05 37.33±1.93
Unsaturated fatty acid 61.88±1.27 60.39±0.81 62.62±1.22 62.79±3.05 62.67±1.93
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≤.