Table 1. Quality characteristics of the animal skin (duck, chicken, swine, and bovine) fats
Parameters
Animal skin fats
Duck fat
Chicken fat
Swine fat
Bovine fat
Extraction yield (%)
34.05±1.22
b
14.52±0.88
d
23.20±1.44
c
60.73±2.25
a
Iodine value (g/100 g)
77.57±1.26
a
77.32±1.69
a
71.59±0.36
b
55.71±2.04
c
All values are the mean±SD of three replicates.
means within a row with different letters are significantly different (p<0.05).