Table 10 The effect of carcass weight on fatty acid composition (%) of breast meat
Carcass weight (g)1 | Ⅰ | Ⅱ | Ⅲ | Ⅳ | Ⅴ |
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≤.