Table 3.
Fatty acid contents of duck leg meats according different stocking densities¹

Treatments2	C14:0	C16:0	C16:1n7	C18:0	C18:1n9	C18:2n6	C18:3n6	C18:3n3	C20:1n9	C20:4n6
T1	0.78	22.6	3.81	7.34	49.8	12.3	0.068	0.47	0.58	2.25
T2	0.77	24.0	4.43	5.00	51.0	12.7	0.050	0.51	0.54	1.08
T3	0.77	23.2	4.35	4.47	53.3	11.9	0.030	0.45	0.61	0.89
T4	0.85	23.3	4.18	5.52	51.3	12.7	0.064	0.49	0.72	0.92
T5	0.84	22.6	3.82	6.27	52.0	12.2	0.058	0.49	0.67	0.99
T6	0.79	22.1	3.97	6.35	53.1	11.4	0.092	0.47	0.71	1.00
SEM	0.028	0.43	0.219	0.313	0.71	0.35	0.0056	0.019	0.027	0.226
P-value
Linear	0.179	0.073	0.519	0.963	<0.05	0.084	<0.05	0.941	<0.05	<0.05
Quadratic	0.373	<0.05	0.100	<0.05	0.282	0.180	<0.05	0.702	0.688	<0.05

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.
T1, 4 birds/m²; T2, 5 birds/m²; T3, 6 birds/m²; T4, 7 birds/m²; T5, 8 birds/m²; T6, 9 birds/m².
Standard error of means.