Table 2. Fatty acid composition of duck breast meat

Fatty acids %
Myristic acid (C14:0) 0.70±0.0051
Palmitic acid (C16:0) 22.4±0.59
Palmitoleic acid (C16:1n7) 4.38±0.132
Stearic acid (C18:0) 6.22±0.183
Oleic acid (C18:1n9) 53.1±0.98
Linoleic acid (C18:2n6) 11.4±0.216
γ-Linoleic acid (C18:3n6) 0.07±0.012
Linolenic acid (18:3n3) 0.44±0.017
Eicosenoic acid (C20:1n9) 0.65±0.041
Archidonic acid (C20:4n6) 0.69±0.148
Total 100.0
Saturated fatty acid 29.3±0.79
Unsaturated fatty acid 70.7±0.79
Mono-unsaturated acid 58.1±0.89
Poly-unsaturated fatty acid 12.6±0.21
SD, standard deviation.
Values are means±SD of 3 repetitions (3 samples per repetition).