Table 3. The fatty acid composition of raw and oven-roasted duck and chicken cuts (area%)

Fatty acid	Type	Treatment	Cuts
			Neck	Drumette	Wing	Skin
C16:0	Duck	Raw	21.0±0.21)d2)	23.8±0.2a	23.0±0.1NS3),c	23.4±0.1b
		Oven-roasted	22.2±0.1*4),d	24.2±0.3NS,a	23.0±0.1c	23.9±0.0*,b
	Chicken	Raw	24.3±0.1b	24.4±0.0b	23.8±0.1c	24.9±0.2a
		Oven-roasted	25.6±0.2*,c	26.0±0.1*,b	24.9±0.1*,d	26.3±0.1*,a
C16:1	Duck	Raw	2.2±0.1NS,c	2.9±0.1*,b	2.8±0.0NS,b	3.4±0.0*,a
		Oven-roasted	2.1±0.0c	2.3±0.0b	2.8±0.0a	2.1±0.0c
	Chicken	Raw	6.6±0.0*,c	6.8±0.1NS,b	7.0±0.1a	7.1±0.0*,a
		Oven-roasted	6.4±0.0c	6.7±0.0b	7.4±0.0*,a	6.4±0.0d
C18:0	Duck	Raw	10.8±0.4NS,a	6.5±0.1c	7.4±0.1NS,b	5.5±0.1d
		Oven-roasted	10.3±0.2a	7.8±0.2*,b	7.4±0.1c	6.9±0.0*d
	Chicken	Raw	6.3±0.0a	5.5±0.1c	5.8±0.1b	5.1±0.0d
		Oven-roasted	7.2±0.1*,a	6.3±0.0*,b	6.3±0.0*,b	6.2±0.0*,c
C18:1n-9	Duck	Raw	44.5±0.3*,b	44.6±0.3NS,b	43.1±0.2NS,c	51.7±0.1*,a
		Oven-roasted	41.6±0.2d	44.0±0.4b	43.1±0.2c	45.8±0.1a
	Chicken	Raw	43.9±0.1*,c	44.4±0.1*,b	43.8±0.3NS,c	46.4±0.0*,a
		Oven-roasted	42.6±0.1d	44.0±0.1b	43.7±0.1c	45.3±0.1a
C18:2n-6c	Duck	Raw	14.9±0.3c	16.9±0.1NS,b	18.0±0.0NS,a	13.2±0.0d
		Oven-roasted	16.6±0.1*,b	16.8±1.0b	18.0±0.0a	18.1±0.1*,a
	Chicken	Raw	14.9±0.1*,a	14.7±0.1*,b	15.0±0.1*,a	13.9±0.0*,c
		Oven-roasted	14.2±0.1a	13.6±0.1c	13.9±0.1b	13.0±0.0d
C20:4n-6	Duck	Raw	3.5±0.3a	2.3±0.1*,b	2.6±0.1NS,b	0.3±0.0c
		Oven-roasted	4.0±0.1*,a	1.9±0.2c	2.6±0.1b	0.5±0.0*,d
	Chicken	Raw	1.2±0.0*,b	1.1±0.0*,c	1.3±0.1*,a	0.2±0.0NS,d
		Oven-roasted	1.1±0.0a	0.6±0.0c	0.9±0.0b	0.2±0.0d
Other fatty acids	Duck	Raw	3.1±0.5a	3.0±0.0NS,ab	3.2±0.0NS,a	2.5±0.3b
		Oven-roasted	3.2±0.0NS,b	3.1±0.0c	3.2±0.0a	2.7±0.0NS,d
	Chicken	Raw	2.8±0.0b	3.1±0.0*,a	3.2±0.0*,a	2.4±0.2c
		Oven-roasted	2.9±0.0*,b	2.8±0.0c	3.0±0.1a	2.7±0.1NS,d
∑SFA5)	Duck	Raw	32.9±0.7a	31.3±0.2b	31.4±0.1NS,b	29.9±0.2c
		Oven-roasted	33.5±0.2NS,a	33.1±0.5*,a	31.4±0.1b	31.9±0.1*,b
	Chicken	Raw	31.5±0.1a	30.8±0.1b	30.5±0.1c	30.9±0.2b
		Oven-roasted	33.6±0.1*,a	33.2±0.1*,b	32.1±0.1*,c	33.4±0.1*,b
∑USFA5)	Duck	Raw	67.1±0.7NS,c	68.7±0.2*,b	68.6±0.1NS,b	70.1±0.2*,a
		Oven-roasted	66.5±0.2c	66.9±0.5b	68.6±0.1a	68.1±0.1b
	Chicken	Raw	68.6±0.1*,c	69.2±0.1*,b	69.6±0.1*,a	69.1±0.2*,b
		Oven-roasted	66.4±0.1c	66.8±0.1b	67.9±0.1a	66.6±0.1b
∑MUFA5)	Duck	Raw	47.3±0.2*,c	48.2±0.3*,b	46.6±0.2NS,d	55.9±0.1*,a
		Oven-roasted	44.4±0.2d	47.0±0.3b	46.6±0.2c	48.7±0.0a
	Chicken	Raw	51.2±0.1*,c	52.1±0.1*,b	51.8±0.4b	54.2±0.1*,a
		Oven-roasted	49.9±0.1d	51.4±0.1c	51.9±0.0NS,b	52.5±0.1a
∑PUFA5)	Duck	Raw	19.8±0.6c	20.5±0.2NS,b	22.0±0.1NS,a	14.2±0.3d
		Oven-roasted	22.1±0.2*,a	19.9±0.8b	22.0±0.1a	19.5±0.1*,b
	Chicken	Raw	17.3±0.1*,b	17.2±0.1*,b	17.8±0.2*,a	15.0±0.1*,c
		Oven-roasted	16.5±0.1a	15.4±0.1c	16.0±0.1b	14.1±0.1d

All values are mean±SD (n=3).
Different superscript letters (^a-d) within the same row indicate significant differences at p<0.05 according to Duncan’s multiple range test.
NS, not significant difference by Student’s t-test.
^*Indicates a significant difference between raw and roasted samples within the same column, as determined by Student’s t-test at p<0.05.
SFA, saturated fatty acid; USFA, unsaturated fatty acid; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid.