Table 4. The phospholipid contents in raw and oven-roasted duck and chicken cut

Type		Phospholipid (mg/100g FW)								Total PL content (%) in crude fat
		PE1)		PC1)		SM1)		Total PL1)
		Duck	Chicken	Duck	Chicken	Duck	Chicken	Duck	Chicken	Duck	Chicken
Neck	Raw	15.7 ±0.22)c3)	49.7 ±2.4*4),a	218.9 ±2.8b	250.4 ±23.1NS5),a	12.1 ±0.1c	13.8 ±1.2NS,a	246.7 ±2.7c	313.8 ±26.7*,a	8.57	5.21
	Oven-roasted	85.4 ±2.7NS,b	73.1 ±5.4a	378.7 ±25.2 NS,c	375.7 ±8.0a	23.6 ±0.7d	26.8 ±1.0*,b	487.7 ±28.5NS,b	475.5 ±13.7a	12.94	4.52
Drumette	Raw	38.0 ±1.5*,b	24.8 ±1.4d	230.8 ±4.8*,b	185.8 ±11.0b	10.7 ±0.6*,c	8.8 ±0.1b	279.6 ±2.6*,b	219.3 ±12.3b	4.64	6.16
	Oven-roasted	91.8 ±3.1*,ab	28.7 ±2.4c	536.7 ±11.0*,a	182.8 ±14.3c	39.9 ±0.9*,b	12.8 ±0.7d	668.3 ±15.0*,a	224.4 ±17.3c	12.47	3.63
Wing	Raw	101.5 ±9.9*,a	30.3 ±1.8c	439.8 ±33.9*,a	204.5 ±4.4b	27.8 ±2.5*,b	9.5 ±0.8b	569.1 ±46.3*,a	244.3 ±6.6b	16.89	8.37
	Oven-roasted	71.4 ±1.6*,c	46.3 ±2.3b	418.0 ±4.2*,b	338.6 ±20.1b	29.9 ±0.8*,c	19.4 ±1.3c	519.4 ±6.6*,b	404.2 ±23.7b	11.34	6.10
Skin	Raw	91.9 ±7.2*,a	36.4 ±1.8b	60.2 ±5.6*,c	35.2 ±2.0c	32.9 ±1.6*,a	15.6 ±1.9a	184.9 ±14.4*,d	87.1 ±5.6c	0.31	0.25
	Oven-roasted	97.3 ±3.1*,a	45.7 ±2.0b	135.6 ±3.3*,d	89.6 ±2.3d	53.5 ±1.2*,a	26.8 ±1.8a	286.3 ±1.0*,c	162.1 ±1.1d	0.72	0.38

PE, phosphatidylethanolamine; PC, phosphatidylcholine; SM, sphingomyelin; Total PL, total phospholipid.
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.
^*Indicates a significant difference between duck and chicken for each PL (PE, PC, SM, and Total PL) within the same row, as determined by Student’s t-test at p<0.05.
NS, not significant difference by Student’s t-test.