Table 4 Relative fatty acid composition (%) of breast meats from a commercial native chicken, White Semi broiler, and new native chicken lines

H W Candidate native chicken strains SEM1
A C D
10:0 0.06 0.06 0.07 0.06 0.08 0.00
12:0 0.08 0.09 0.07 0.07 0.10 0.01
14:0 0.47b 0.45b 0.41b 0.54a 0.40b 0.02
16:0 20.79a 20.15b 20.19b 20.70a 20.43b 0.08
16:1 2.37bc 2.49b 1.94c 3.04a 1.90c 0.14
18:0 10.25a 9.96a 10.45a 9.25b 10.40a 0.21
18:1 27.05bc 28.25ab 25.16c 29.67a 25.15c 0.61
18:2 17.24b 16.49c 17.56a 17.61a 17.64a 0.09
18:3 0.32a 0.33a 0.27b 0.34a 0.26b 0.01
20:2 0.48bc 0.60a 0.53b 0.44c 0.51b 0.02
20:3 1.26a 1.29a 1.30a 1.06b 1.40a 0.04
20:4 7.65bc 7.91bc 9.05a 6.87c 8.68ab 0.30
24:1 1.64bc 1.78ab 1.93a 1.48c 1.85ab 0.07
SFA 31.65a 30.70b 31.18a 30.62b 31.39a 0.14
UFA 58.39b 59.83a 58.31b 60.94a 58.00b 0.40
MUFA 31.45bc 33.23ab 29.62c 34.64a 29.51c 0.67
PUFA 29.95a 26.60b 28.70a 26.31b 28.49a 0.30
UFA/SFA 1.84b 1.95a 1.87b 1.99a 1.85b 0.02
n-6/n-3 54.80b 50.55b 66.17a 53.39b 68.07a 2.82
H: Hanhyup No.3; W: White Semi broiler; A, C, D: Candidate native chicken strains from the Golden Seed Project.1 Standard error of the means (n=10).a∼c Different letters within the same row differ significantly (P<0.05).