Table 3. Fatty acid composition of total lipid from freeze-dried chicken soup
| Common name | Carbon number | Ratio (%)1) | mg/g TL2) |
| Myristic acid | C14:0 | 0.8 | 6.4 |
| Palmitic acid | C16:0 | 24.4 | 182.8 |
| Stearic acid | C18:0 | 7.0 | 52.3 |
| ∑Saturates | | 32.3 | 241.5 |
| Palmitoleic acid | C16:1n7 | 5.8 | 43.5 |
| Oleic acid | C18:1n9 | 39.0 | 291.3 |
| Vaccenic acid | C18:1n7 | 2.5 | 18.8 |
| Paullinic acid | C20:1n7 | 0.6 | 4.1 |
| ∑Monoenes | | 47.8 | 357.8 |
| Linoleic acid | C18:2n6 | 14.7 | 110.3 |
| α-Linolenic acid | C18:3n3 | 0.9 | 6.6 |
| Dihomo-linoleic acid | C20:2n6 | 0.4 | 3.3 |
| Dihomo-α-linolenic acid | C20:3n3 | 1.4 | 10.5 |
| ∑Polyenes | | 17.5 | 130.7 |
| ∑Unknown | | 2.4 | 17.9 |
| Total | | 100.0 | 747.85 |
Ratio in the total fatty acids.
Milligram fatty acid in gram total lipid. 0 h6 h12 h24 h