Table 6. Fatty acid composition of broiler and Korean native chicken breast with different freezing methods

Fatty acids (%)	Fresh	SF-RT	QF-RT
C14:0 (myristic acid)
Broiler	0.84±0.02^aAB	0.60±0.032^bB	0.58±0.023^bB
WRMD1	0.69±0.183^B	0.72±0.075^B	0.85±0.192^A
WRMD2	0.9±0.077^A	0.86±0.116^A	0.86±0.062^A
C16:0 (palmitic acid)
Broiler	24.13±0.265^B	24.63±0.411^B	24.60±0.829^B
WRMD1	25.16±0.625^A	25.4±0.823^AB	25.81±0.228^A
WRMD2	25.22±0.217^A	25.94±0.739^A	25.80±0.335^A
C16:1n7 (palmitoleic acid)
Broiler	4.5±0.351^A	4.92±0.26^A	4.50±0.401
WRMD1	2.96±0.936^B	3.37±0.534^AB	4.17±1.019
WRMD2	3.68±0.801^AB	2.97±1.76^B	3.57±0.454
C18:0 (stearic acid)
Broiler	8.78±0.327^B	8.12±0.426^B	8.41±0.587
WRMD1	10.36±0.994^aA	9.79±0.641^abA	8.32±1.424^b
WRMD2	9.38±0.844^AB	10.03±1.054^A	9.25±0.608
C18:1n9 (oleic acid)
Broiler	32.87±1.433^bA	36.37±1.764^aA	35.79±1.629^abA
WRMD1	28.9±2.406^bB	30.37±1.932^abB	32.89±0.781^aB
WRMD2	32.85±2.715^A	31.30±1.674^B	32.49±2.312^B
C18:1n7 (vaccenic acid)
Broiler	3.97±0.259^A	3.91±0.104^B	4.36±0.269^A
WRMD1	2.69±0.171^B	2.46±0.216^B	2.35±0.208^B
WRMD2	2.28±0.109^C	2.20±0.053^C	2.34±0.143^B
C18:2n6 (linoleic acid)
Broiler	16.12±1.169^B	16.31±0.847	16.37±0.929
WRMD1	17.84±0.654^A	17.27±0.477	17.41±1.147
WRMD2	16.36±0.461^B	16.5±0.753	16.19±0.37
C18:3n6 (γ-linolenic acid)
Broiler	0.46±0.164^aA	0.26±0.047^bA	0.25±0.043^bA
WRMD1	0.12±0.013^B	0.12±0.015^B	0.13±0.031^B
WRMD2	0.17±0.024^B	0.14±0.052^B	0.18±0.040^AB
C18:3n3 (α-linolenic acid)
Broiler	1.44±0.204^aA	0.98±0.054^bA	1.01±0.190^bA
WRMD1	0.39±0.182^bB	0.45±0.069^abB	0.64±0.132^aB
WRMD2	0.35±0.07^B	0.31±0.059^C	0.27±0.064^C
C20:1n9 (eicosenoic acid)
Broiler	1.02±0.343^aA	0.51±0.065^bA	0.48±0.022^bA
WRMD1	0.32±0.035^B	0.34±0.035^B	0.29±0.064^B
WRMD2	0.27±0.027^B	0.28±0.009^B	0.26±0.027^B
C20:4n6 (arachidonic acid)
Broiler	3.96±0.779^aB	2.35±0.694^bB	2.62±0.818^bB
WRMD1	7.68±2.113^A	7.14±1.508^A	5.16±0.748^A
WRMD2	6.19±1.713^AB	6.99±1.661^A	6.42±1.305^A
C20:5n3 (eicosapentaenoic acid)
Broiler	0.33±0.127^A	0.24±0.051^A	0.21±0.09^A
WRMD1	0.19±0.043^aB	0.14±0.035^abB	0.13±0.013^bAB
WRMD2	0.14±0.039^B	0.08±0.042^B	0.11±0.021^B
C22:4n6 (adrenic acid)
Broiler	1.22±0.200^a	0.53±0.161^bB	0.56±0.198^bB
WRMD1	1.90±0.439	1.72±0.440^A	1.21±0.234^A
WRMD2	1.49±0.519	1.62±0.446^A	1.46±0.332^A
C22:6n3 (docosahexaenoic acid)
Broiler	0.37±0.359	0.26±0.079^B	0.24±0.041^B
WRMD1	0.79±0.229	0.72±0.127^A	0.63±0.186^A
WRMD2	0.72±0.24	0.78±0.219^A	0.8±0.205^A
SFA
Broiler	33.75±0.34^B	33.35±0.501^B	33.6±0.877^B
WRMD1	36.21±1.037^A	35.91±0.813^A	34.98±1.408^AB
WRMD2	35.5±0.754^A	36.84±0.868^A	35.91±0.66^A
UFA
Broiler	66.25±0.34^A	66.65±0.501^A	66.40±0.877^A
WRMD1	63.79±1.037^B	64.09±0.813^B	65.02±1.408^AB
WRMD2	64.5±0.754^B	63.16±0.868^B	64.09±0.660^B
MUFA
Broiler	42.36±1.702^bA	45.72±1.84^aA	45.13±1.915^abA
WRMD1	34.88±3.256^B	36.53±2.401^B	39.70±0.838^B
WRMD2	39.08±3.428^AB	36.75±3.269^B	38.66±2.604^B
PUFA
Broiler	23.89±1.819^B	20.94±1.811^B	21.27±2.045^B
WRMD1	28.91±2.987^A	27.56±2.037^A	25.32±1.177^A
WRMD2	25.42±2.807^AB	26.41±2.694^A	25.43±2.095^A
MUFA/SFA
Broiler	1.25±0.049^bA	1.37±0.063^aA	1.34±0.069^abA
WRMD1	0.96±0.106^B	1.02±0.083^B	1.14±0.065^B
WRMD2	1.1±0.117^AB	1.00±0.107^B	1.08±0.089^B
PUFA/SFA
Broiler	0.71±0.057	0.63±0.056^B	0.63±0.067
WRMD1	0.8±0.083	0.77±0.054^A	0.73±0.062
WRMD2	0.72±0.068	0.72±0.065^AB	0.71±0.050

Means in the same column with different superscript letters differ significantly (p<0.05).
Means within the same row with different superscript letters differ significantly (p<0.05).
SF, slow frozen; RT, refrigerator thawing; QF, quick frozen; WRMD1, Woorimadtag No. 1; WRMD2, Woorimadtag No. 2; SFA, saturated fatty acids; UFA, unsaturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids.