Table 2 Fatty acid contents (%) of quail meat

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