Table 1. Water and crude lipid contents in raw and oven-roasted duck and chicken cuts

Cuts	Treatment	Water content (%)		Crude lipid content (%)		Cooking loss (%)
		Duck	Chicken	Duck	Chicken	Duck	Chicken
Neck	Raw	78.28±0.391)*2),a3)	75.26±0.48a	2.88±0.04c	6.02±0.09*,b	23.92±1.79c	37.63±1.79*,c
	Oven-roasted	67.03±0.42*,a	55.19±0.45ab	3.77±0.12c	10.51±0.12*,b
Drumette	Raw	73.92±0.87b	76.97±0.96*,a	6.03±0.37*,b	3.56±0.04c	31.64±2.40b	39.22±0.61*,b
	Oven-roasted	62.03±0.42*,b	56.95±0.42a	5.36±0.45b	6.19±0.37NS4)c
Wing	Raw	76.70±1.95a	76.45±0.54a	3.37±0.30NS,c	2.92±0.15c	33.85±1.88NS,b	39.48±1.72b
	Oven-roasted	62.71±0.96*,b	53.67±1.76c	4.58±0.43c	6.63±0.02*,c
Skin	Raw	52.60±0.95c	60.23±1.80*,b	59.44±5.92*,a	35.01±1.52a	51.61±0.55NS,a	48.21±1.58a
	Oven-roasted	38.27±1.28NS,c	37.19±0.95d	39.75±1.99a	42.58±1.31*,a

All values are mean±SD (n=3).
^*Indicates a significant difference between duck and chicken cuts within the same row, as determined by Student’s t-test at p<0.05.
Different superscript letters (^a-c) within the same row indicate significant differences at p<0.05 according to Duncan’s multiple range test. In the case of cooking loss, different letters indicate significant differences between cuts.
NS, not significant by Student’s t-test.