Table 2. Cholesterol contents in raw and oven-roasted duck and chicken cuts (mg/100 g FW)

Type	Treatment	Cuts
Type	Treatment	Neck	Drumette	Wing	Skin
Duck	Raw	199.31±4.86^1)b3) (69.24±1.71)^2)a,†	368.69±42.70^a,†4) (67.58±6.93)^a,†	296.27±70.57^a (88.28±24.36)^a	156.70±25.43^b (2.57±0.34)^b
Duck	Oven-roasted	363.20±1.14^5),b (96.52±3.13)^,a,†	592.18±94.77^,a,† (97.15±18.57)^,a	418.71±72.40^*,b (94.97±22.52)^a	245.39±31.47^,c (6.25±1.00)^,b
Chicken	Raw	307.30±29.46^a,† (50.81±4.53)^b	276.36±8.99^ab (44.75±2.55)^c	209.90±0.34^c (71.88±3.48)^a	265.15±30.06^b,† (7.67±0.80)^d,†
Chicken	Oven-roasted	611.81±51.45^*,a,† (58.32±4.77)^b	283.40±5.94^c (79.72±1.43)^*,a	522.80±5.05^,b (78.89±0.91)^,a	332.46±51.36^c,† (7.84±1.17)^c

All values are mean±SD (n=3).
Values in parentheses are expressed as cholesterol contents on a lipid basis (mg/g lipid).
Different superscript letters (^a-d) within the same row indicate significant differences at p<0.05 according to Duncan’s multiple range test.
^†Indicates a significant difference between duck and chicken samples within the same treatment and cut, as determined by Student’s t-test at p<0.05.
^*Indicates a significant difference between raw and oven-roasted samples within the same column for duck or chicken, as determined by Student’s t-test at p<0.05.