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Table 2 Fatty acid contents (%) of quail meat

From: A way forward for the South African quail sector as a potential contributor to food and nutrition security following the aftermath of COVID-19: a review

Fatty acids Sources
[37] [41] [28] [42]
Myristic (C14:0) 0.95 0.74 0.70 0.95
Myristoleic (C14:1) * * * 1.15
Palmitic (C16:0) 24.39 25.76 19.81 20.42
Palmitoleic (C16:1) * * 3.85 0.46
Stearic acids (C18:0) 8.75 7.49 6.27 5.00
Linoleic (C18:2) * * 28.85 23.62
Arachidic acids (20:0) * 0.36 0.65 *
Behenic acids (22:0) * * 0.83 *
ƩSFA 34.13 34.65 27.82 26.37
ƩUFA 65.68 * 76.01 *
ƩMUFA 40.70 * 44.55 36.61
ƩPUFA 24.98 * 30.66 36.21
  1. * = not reported