Table 4.
Fatty acid contents of chicken meat, duck meat, and horse meat

(%)	Duck		Chicken		Horse
	Breast	Leg	Breast	Leg	Loin	Chuck roll	Arm picnic
	Myristic acid (C14:0)	0.72 0.03d1)	0.74 0.02d	1.08 0.04c	1.1 0.04c	4.43 0.18a	4.08 0.24b	4.19 0.22ab
Palmitic acid (C16:0)	22.07 0.37d	23.72 0.30c	23.83 0.81c	23.64 0.71c	28.71 0.27a	26.98 0.36b	27.62 0.39b
Palmitoleic acid (C16:1,n-7)	3.63±0.31d	3.26±0.52d	7.62±0.26bc	7.1±1.17c	9.3±0.72a	8.66±0.45ab	8.63±0.11ab
Stearic acid (C18:0)	7.62±0.733a	7.87±0.90a	6.31±0.07b	6.29±0.62b	3.83±0.22c	4.52±0.45c	4.13±0.17c
Oleic acid (C18:1,n-9)	49.2±1.25a	48.02±1.30a	44.75±1.02b	45.63±1.42b	34.08±0.66c	33.64±1.27c	34.16±0.38c
Linoleic acid (C18:2,n-6)*	13.69±0.20c	13.37±0.46c	14.46±1.09bc	14.52±2.12bc	16.32±0.91ab	18.23±0.63a	17.66±0.73a
γ-Linolenic acid (C18:3,n-6)	0.12±0.04bc	0.11±0.02c	0.16±0.02ab	0.18±0.04a	0.04±0.01d	0.06±0.02d	0.04±0.00d
Linolenic acid (C18:3,n-3)*	0.58±0.02b	0.6±0.02b	0.60±0.03b	0.61±0.07b	2.4±0.23a	2.45±0.10a	2.53±0.45a
Gondoic acid (C20:1,n-9)	0.72±0.05a	0.59±0.14b	0.56±0.04b	0.56±0.04b	0.52±0.03b	0.48±0.05b	0.5±0.02b
Arachidonic acid (C20:4,n-6)*	1.65±0.42a	1.74±0.47a	0.63±0.23b	0.37±0.08b	0.36±0.04b	0.91±0.47b	0.53±0.06b
Saturated fatty acid (SFA)	30.41±0.94c	32.33±0.98b	31.22±0.84bc	31.04±0.92bc	36.98±0.30a	35.58±0.34a	35.94±0.73a
Unsaturated fatty acid (UFA)	69.59±0.94a	67.67±0.98b	68.78±0.84ab	68.96±0.92ab	63.02±0.30c	64.42±0.34c	64.06±0.73c
Polynsaturated fatty acid (PUFA)	16.04±0.67c	15.81±0.93c	15.85±1.26c	15.68±2.30c	19.13±1.08b	21.64±1.02a	20.77±1.16ab
PUFA/SFA	0.53±0.01bc	0.49±0.01c	0.51±0.05bc	0.51±0.07bc	0.52±0.02bc	0.61±0.02a	0.58±0.04ab
C18:0/C18:2	0.56±0.05a	0.59±0.05a	0.44±0.03b	0.44±0.04b	0.24±0.02c	0.25±0.02c	0.23±0.02c
Ratio of EFA*	15.92±0.63c	15.71±0.91c	15.69±1.25c	15.50±2.26c	19.08±1.08b	21.59±1.00a	20.72±1.16ab

Different letters are significantly different at 5% level.
Essential fatty acids (EFA).