Table 6. Change of fatty acid contents (%) of frozen duck breast meat by thawing methods and storage periods¹

Treatments2	C14:0	C16:0	C16:1n7	C18:0	C18:1n9	C18:2n6	C18:3n6	C18:3n3	C20:1n9	C20:4n6
1-S	0.66±0.034	21.3±0.33	3.97±0.23a	6.13±0.24	54.0±0.51	11.8±0.51	0.07±0.01	0.41±0.01	0.64±0.03a	1.11±0.19
1-F	0.65±0.01	22.2±0.77	4.56±0.21a	6.06±0.23	53.4±1.24	11.2±0.16	0.06±0.02	0.40±0.01	0.60±0.02ab	0.90±0.08
3-S	0.62±0.03	22.0±0.58	4.05±0.25a	6.69±0.17	53.6±0.73	11.1±0.28	0.04±0.00	0.38±0.01	0.51±0.08b	1.01±0.11
3-F	0.69±0.01	22.4±0.08	3.18±0.26b	6.56±0.22	53.1±0.23	12.1±0.25	0.05±0.00	0.41±0.02	0.52±0.03b	0.99±0.16
6-S	0.65±0.01	22.3±0.14	4.08±0.23a	6.55±0.28	52.6±0.61	11.7±0.41	0.08±0.01	0.41±0.02	0.65±0.02a	0.95±0.09
6-F	0.68±0.03	22.4±0.64	4.00±0.04a	6.52±0.08	52.2±1.17	12.1±0.44	0.08±0.02	0.42±0.03	0.69±0.03a	0.87±0.08
12-S	0.70±0.01	22.2±0.11	4.04±0.27a	6.59±0.27	52.0±0.61	12.1±0.48	0.08±0.01	0.43±0.01	0.70±0.01a	1.15±0.11
12-F	0.70±0.01	22.2±0.12	4.16±0.11a	6.35±0.12	52.6±0.43	11.9±0.53	0.06±0.01	0.46±0.02	0.68±0.03a	0.90±0.09
Storage period
1	0.66±0.015	21.7±0.43	4.27±0.19	6.09±0.15	53.7±0.61	11.5±0.21	0.06±0.00ab	0.41±0.01	0.62±0.02ab	1.01±0.11
3	0.66±0.02	22.2±0.28	3.61±0.25	6.63±0.13	53.4±0.36	11.6±0.29	0.05±0.00b	0.39±0.01	0.52±0.04b	1.00±0.08
6	0.67±0.01	22.3±0.29	4.04±0.11	6.53±0.13	52.4±0.59	11.9±0.28	0.08±0.01a	0.42±0.02	0.67±0.02a	0.91±0.06
12	0.70±0.00	22.2±0.07	4.10±0.13	6.47±0.14	52.3±0.35	12.0±0.32	0.07±0.01a	0.44±0.01	0.69±0.01a	1.03±0.08
Thawing
Slow	0.66±0.016	21.9±0.19	4.04±0.11	6.49±0.12	53.1±0.36	11.7±0.21	0.07±0.01	0.41±0.01	0.62±0.03	1.06±0.06
Fast	0.68±0.01	22.3±0.22	3.98±0.17	6.37±0.09	52.8±0.41	11.8±0.21	0.06±0.01	0.42±0.01	0.62±0.02	0.91±0.05
P-value3
P × T	NS	NS	*	NS	NS	NS	NS	NS	**	NS
Period	NS	NS	NS	NS	NS	NS	**	NS	NS	NS
Thawing	NS	NS	NS	NS	NS	NS	NS	NS	NS	NS

SD, standard deviation.
Myristic acid, C14:0; Palmitic acid, C16:0; Palmitoleic acid, C16:1n7; Stearic acid, C18:0; Oleic acid, C18:1n9; Linoleic acid, C18:2n6; γ-Linoleic acid, C18:3n6; Linolenic acid, C18:3n3; Eicosenoic acid, C20:1n9; Arachidonic acid, C20:4n6.
1, 3, 6, 12 (mon), storage periods in deep freezer; S (slow), F (fast), thawing methods.
Probability of contrast, NS, No significance, ^* P<0.05, ^** P<0.01.
Values are means±SD of 3 repetitions (3 samples per repetition).
Values are means±SD of 6 repetitions (3 samples per repetition).
Values are means±SD of 12 repetitions (3 samples per repetition).