Table 3. Comparison of fatty acid composition of fresh and frozen-thawed chicken breast meat

Traits	Fresh	Frozen–thawed
C14:0 (myristic acid)	0.90 ± 0.06^b1)	1.02 ± 0.07^a
C16:0 (palmitic acid)	25.28 ± 0.38	25.28 ± 0.72
C16:1n7 (palmitoleic acid)	4.55 ± 0.90	5.48 ± 0.60
C18:0 (stearic acid)	9.14 ± 0.61^a	7.98 ± 0.68^b
C18:1n9 (oleic acid)	37.34 ± 1.40	38.98 ± 0.92
C18:1n7 (vaccenic acid)	3.30 ± 0.14	3.09 ± 0.21
C18:2n6 (linoleic acid)	14.32 ± 0.88	14.70 ± 0.88
C18:3n6 (γ-linolenic acid)	0.15 ± 0.02	0.17 ± 0.03
C18:3n3 (α-linolenic acid)	0.35 ± 0.11^b	0.56 ± 0.05^a
C20:1n9 (eicosenoic acid)	0.45 ± 0.06	0.38 ± 0.03
C20:4n6 (arachidonic acid)	2.58 ± 0.67^a	1.48 ± 0.33^b
C20:5n3 (eicosapentaenoic acid)	0.27 ± 0.06^a	0.15 ± 0.05^b
C22:4n6 (adrenic acid)	0.72 ± 0.15^a	0.41 ± 0.08^b
C22:6n3 (docosahexaenoic acid)	0.65 ± 0.17^a	0.30 ± 0.06^b
SFA	35.32 ± 0.63	34.29 ± 0.91
UFA	64.68 ± 0.63	65.71 ± 0.91
MUFA	45.63 ± 2.11	47.93 ± 1.20
PUFA	19.04 ± 1.77	17.78 ± 1.11

Data are presented as the mean ± SD and %.
Means within same row with different superscript letters differ significantly (p < 0.05).
SFA, saturated fatty acid; UFA, unsaturated fatty acid; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid.