Table 2. Fatty acid composition of animal skin (duck, chicken, swine, and bovine) fats

FA (%)	Animal skin fats
FA (%)	Duck fat	Chicken fat	Swine fat	Bovine fat
Lauric 12:0	0.04±0.01^c	ND	0.11±0.01^b	0.17±0.01^a
Myristic 14:0	0.68±0.03^c	0.83±0.02^b	0.42±0.01^d	4.69±0.02^a
Palmitic 16:0	22.57±0.74^c	23.20±0.52^b	24.06±0.92^b	26.65±0.01^a
Stearic 18:0	5.24±0.33^c	5.67±0.06^c	11.81±0.61^a	7.24±0.01^b
Oleic 18:1	48.70±0.14^a	44.64±0.54^b	41.87±0.25^c	43.49±0.41^b
Linoleic 18:2	15.08±0.91^a	14.31±0.43^a	12.99±0.46^b	1.93±0.05^c
α-Linolenic 18:3	0.73±0.03^b	0.79±0.01^a	0.62±0.01^c	0.11±0.01^d
∑SFA¹⁾	28.53±1.06^d	29.70±0.57^c	36.40±0.31^b	38.75±0.03^a
∑USFA	64.51±0.61^a	59.74±0.82^b	55.48±0.36^c	45.53±0.42^d
∑USFA/SFA	2.26±0.08^a	2.01±0.02^b	1.52±0.01^c	1.17±0.01^d
Total FA	93.04±1.44^a	89.44±1.34^b	91.89±0.67^a	84.28±0.44^c

All values are the mean±SD of three replicates.
Means within a row with different letters are significantly different (p<0.05).
∑SFA: saturated fatty acid=C12:0+C14:0+C16:0+C18:0; ∑USFA: unsaturated fatty acid=C18:1+C18:2+C18:3; ∑USFA/SFA: ratio of unsaturated fatty acid to saturated fatty acid; FA, fatty acid; ND, not detected.