Table 5. Free fatty acid composition of fried Korean native chicken thigh meat with rosemary and clove essential oils

Free fatty acid (%)	Control	0.005RB	0.01RB	0.005CB	0.01CB	SEM
C14:0 (myristic acid)	0.92	1.03	0.69	0.58	0.66	0.104
C16:0 (palmitic acid)	22.28^ab	23.92^a	21.48^abc	18.37^bc	19.87^c	0.689
C16:1n7 (palmitoleic acid)	4.53^ab	5.41^a	4.92^ab	2.91^c	3.66^cb	0.282
C18:0 (stearic acid)	4.58^b	4.83^b	5.48^ab	6.04^a	5.53^ab	0.248
C18:1n9 (oleic acid)	37.10^ab	35.49^b	37.16^ab	40.14^a	37.88^ab	0.779
C18:1n7 (vaccenic acid)	3.82	4.44	4.00	3.27	3.05	0.425
C18:2n6 (linoleic acid)	22.84	21.14	22.03	23.84	24.75	0.977
C18:3n6 (γ-linolenic acid)	0.55^a	0.48^ab	0.26^abc	0.15^c	0.21^bc	0.066
C18:3n3 (α-linolenic acid)	2.13^ab	1.82^a	2.15^ab	2.29^a	2.42^a	0.085
C20:1n9 (eicosenoic acid)	0.28^b	0.25^b	0.34^ab	0.49^a	0.43^ab	0.039
C20:4n6 (arachidonic acid)	0.74^b	0.93^ab	1.14^ab	1.32^a	1.18^a	0.092
C20:5n3 (eicosapentaenoic acid)	0.02	0.02	0.02	0.08	0.02	0.023
C22:4n6 (adrenic acid)	0.15^b	0.18^b	0.25^ab	0.37^a	0.28^ab	0.030
C22:6n3 (docosahexaenoic acid)	0.06^b	0.06^b	0.08^b	0.17^a	0.07^b	0.010
SFA	27.78^ab	29.78^a	27.65^ab	24.98^b	26.05^b	0.700
UFA	72.22^ab	70.22^b	72.35^ab	75.02^a	73.95^a	0.700
MUFA	45.73	45.59	46.42	46.80	45.02	0.701
PUFA	26.49	24.63	25.93	28.21	28.93	1.044
MUFA/SFA	1.65^b	1.53^b	1.68^ab	1.87^a	1.73^ab	0.047
PUFA/SFA	0.95^ab	0.83^b	0.95^ab	1.13^a	1.11^a	0.057

Means within the same row with different letters are significantly different (P<0.05).