Table 3. Fatty acid composition of skin-on chicken leg according to cooking methods (unit: mg/100 g)

Components	Chicken, leg, skin-on
Components	Roasted, oven	Grilled, pan	Boiled	Raw
12:0	6.34±0.24^1)a2)	5.23±0.57^b	4.93±0.15^b	5.49±0.51^b
14:0	111.78±4.19^a	86.06±2.30^c	86.84±1.45^c	93.35±3.74^b
14:1 (n-5)	32.96±1.80^a	26.09±1.12^c	28.61±1.15^b	29.10±1.13^b
15:0	11.43±0.33^a	9.49±1.17^b	9.71±0.26^b	9.37±0.70^b
16:0	3,406.02±102.57^a	2,687.56±71.48^c	3,377.46±66.08^a	3,107.10±115.45^b
16:1 (n-7)	923.89±28.27^ab	751.40±18.62^c	967.21±12.3^a	879.49±42.47^b
17:0	18.95±0.23^a	13.92±0.88^c	15.27±0.89^bc	15.76±1.11^b
18:0	922.71±28.82^a	725.78±15.44^c	908.18±27.20^a	802.73±41.09^b
18:1t	36.03±1.65^a	27.37±0.37^c	31.95±0.38^b	36.27±3.05^a
18:1 (n-9)c	5,786.08±177.21^a	4,514.06±125.37^c	5,516.70±100.19^ab	5,247.78±200.26^b
18:1 (n-7)c	360.21±9.53^a	284.86±8.48^d	331.81±5.54^b	305.25±10.35^c
18:2t	23.87±1.89^a	19.10±1.52^b	20.28±0.43^b	19.56±1.17^b
18:2 (n-6)c	2,121.84±64.90^a	1,623.65±40.80^d	2,015.04±27.41^b	1,859.06±69.73^c
20:0	11.47±0.42^a	8.87±0.29^b	11.45±0.48^a	9.42±0.77^b
18:3 (n-6)	24.06±0.98^a	19.76±0.64^b	24.39±2.17^a	22.78±1.06^a
18:3t	16.64±1.28^a	13.38±0.47^b	18.41±0.99^a	16.76±0.90^a
20:1 (n-9)	58.98±2.48^a	46.01±1.41^c	52.94±2.03^b	51.5±2.76^b
18:3 (n-3)	128.08±4.06^a	95.45±2.51^c	91.34±1.68^c	106.86±5.06^b
21:0	11.24±0.90^a	8.25±0.62^c	7.82±0.28^c	9.50±0.67^b
20:2 (n-6)	21.50±0.91^a	16.90±0.36^b	18.07±0.95^b	17.33±0.88^b
22:0	6.33±0.09^b	5.67±0.47^b	7.45±0.60^a	4.51±0.36^c
20:3 (n-6)	29.56±1.64^a	26.63±1.08^b	28.32±1.64^ab	23.09±0.66^c
22:1 (n-9)	3.48±0.10^ab	3.09±0.39^bc	3.61±0.14^a	2.78±0.04^c
20:3 (n-3)	2.16±0.17^a	ND³⁾	ND	ND
23:0	84.13±1.78^a	83.16±1.69^a	81.63±2.32^a	70.84±1.22^b
22:2 (n-6)	ND	ND	2.35±0.08^a	ND
24:0	4.42±0.26^b	4.05±0.11^b	5.67±0.49^a	3.17±0.22^c
20:5 (n-3)	5.43±0.14^a	5.21±0.15^a	3.17±0.15^c	4.35±0.13^b
22:5 (n-3)	13.02±0.31^a	12.45±0.19^a	10.20±0.71^c	11.22±0.48^b
24:1 (n-9)	9.07±0.70^ab	8.11±0.10^b	9.72±1.05^a	5.98±0.68^c
22:6 (n-3)	6.82±0.31^a	7.34±0.80^a	5.19±0.33^b	5.66±0.54^b
Total trans⁴⁾	76.54±4.74^a	59.84±2.24^b	70.64±1.46^a	72.59±3.62^a
Total SFA⁵⁾	4,594.81±138.74^a	3,638.03±89.53^c	4,516.42±99.40^a	4,131.25±161.50^b
Total USFA⁶⁾	9,527.13±286.73^a	7,441.02±196.16^c	9,108.65±151.80^a	8,572.22±331.05^b
Total crude fat	14,198.48±429.77^a	11,138.89±285.00^c	13,695.71±250.66^a	12,776.06±495.74^b

All values are mean±SD (n=3).
Means with different superscript letters in the same row are significantly different at p<0.05 by Duncan’s multiple range test (a>b>c>d).
ND, not detected.
Total trans fatty acids (mg/100 g) = 18:1t (mg/100 g) + 18:2t (mg/100 g) + 18:3t (mg/100 g).
Total saturated fatty acids (mg/100 g) = C12:0 (mg/100 g) + C14:0 (mg/100 g) + C15:0 (mg/100 g) + C16:0 (mg/100 g) + C17:0 (mg/100 g) + C18:0 (mg/100 g) + C20:0 (mg/100 g) + C21:0 (mg/100 g) + C22:0 (mg/100 g) + C23:0 (mg/100 g) + C24:0 (mg/100 g).
Total unsaturated fatty acids (mg/100 g) = C14:1 (mg/100 g) + C16:1 (mg/100 g) + C18:1 (mg/100 g) + C18:2 (mg/100 g) + C18:3 (mg/100 g) + C20:1 (mg/100 g) + C20:2 (mg/100 g) + C20:3 (mg/100 g) + C20:5 (mg/100 g) + C22:1 (mg/100 g) + C22:2 (mg/100 g) + C22:5 (mg/100 g) + C24:1 (mg/100 g) + C22:6 (mg/100 g).