The SEV breast fillets had a lower (P <0.05) proportion of saturated fatty acids and polyunsaturated fatty acids, but a greater (P < 0.05) percentage of monounsaturated fatty acids than the NORM breast fillets (Table 4).Interestingly, the magnitude of difference in the total fatty acid content in NORM and SEV breast fillets observed in the present study wasgreater than 3 times that reported by Kuttappan etal. (2012a), although the overall trend seen in the fatty acid profiles of NORM and SEV breast fillets was quite similar.
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