Skip to main content

Table 1 Comparison of fatty acid composition in muscle tissue of the selected line and control line of JXY chicken

From: A selected population study reveals the biochemical mechanism of intramuscular fat deposition in chicken meat

Fatty acid, % Selected line Control line
C10:0 0.99 ± 0.24b 1.05 ± 0.28a
C12:0 0.31 ± 0.11 0.32 ± 0.10
C14:0 0.34 ± 0.05a 0.31 ± 0.05b
C14:1 0.04 ± 0.01 0.04 ± 0.01
C15:0 0.06 ± 0.01 0.06 ± 0.01
C16:0 23.84 ± 0.61 23.75 ± 0.62
C16:1 1.30 ± 0.25a 1.21 ± 0.24b
C17:0 0.13 ± 0.02 0.14 ± 0.01
C18:0 12.74 ± 0.61b 12.97 ± 0.67a
C18:1n9c 26.25 ± 1.99a 25.39 ± 2.13b
C18:2n6c 17.73 ± 1.11 17.56 ± 1.01
C18:3n3 0.60 ± 0.09a 0.58 ± 0.09b
C20:0 0.17 ± 0.02b 0.17 ± 0.03a
C20:1 0.23 ± 0.04 0.23 ± 0.06
C21:0 0.67 ± 0.14 0.69 ± 0.15
C20:3n6 0.98 ± 0.13b 1.01 ± 0.14a
C20:4n6 10.26 ± 1.36b 10.96 ± 1.42a
C20:5n3 0.15 ± 0.03 0.16 ± 0.03
C22:0 0.19 ± 0.06 0.19 ± 0.05
C22:1n9 0.05 ± 0.02 0.05 ± 0.03
C24:0 1.40 ± 0.27 1.54 ± 0.27
C22:6n3 1.22 ± 0.24b 1.30 ± 0.24a
C24:1 0.30 ± 0.10 0.30 ± 0.10
  1. Note: a,bData in the same row with different lowercase letters on the shoulder represented significant difference (P < 0.05). n = 520 (Selected line: n = 256; Control line: n = 264)