Table 3. Fatty acid contents according to cuts of Korean native goat meat

Fatty acid (mg/100 g meat)	Loin	Leg	Neck	Rib
C4:0	0.00^a1)	0.00^a	0.00^a	0.00^a
C6:0	0.00^a	0.00^a	0.00^a	0.00^a
C8:0	0.00^b	1.60^a	0.00^b	0.00^b
C10:0	16.2^ab	23.9^a	15.3^b	16.8^ab
C11:0	0.00^a	0.00^a	0.00^a	0.00^a
C12:0	25.2^a	44.3^a	27.0^a	27.1^a
C13:0	1.10^a	5.00^a	1.8^a	2.5^a
C14:0	451^ab	727^a	388^b	505.6^ab
C14:1	33.4^a	47.7^a	37.5^a	32.5^a
C15:0	79.2^a	140.9^a	81.8^a	93.3^a
C15:1	0.00^a	0.00^a	0.00^a	0.00^a
C16:0	3,962^ab	5,107^a	2,858^b	3,455^b
C16:1	492^a	613^a	474^a	478^a
C17:0	272^b	432^a	251^b	256^b
C17:1	0.00^b	0.00^b	159^a	139^a
C18:0	2,722^b	3,829^a	1,811^c	2,146^bc
C18:1 trans	406.1^b	675.7^a	391.5^b	430.8^ab
C18:1 cis 8,068^a	9,178^a	5,271^b	5,086^b
C18:2 trans 153.2^b	210.5^a	142.4^b	156.2^b
C18:2 cis	560.3^b	790.5^a	366.6^c	394.8^c
C20:0	7.8^b	11.6^a	6.4^b	6.4^b
C18:3 trans	9.5^b	14.6^a	8.5^b	7.9^b
C20:1 ω-9	16.1^b	25.4^a	16.1^b	12.2^b
C18:3 ω-3	26.4^b	41.4^a	20.0^b	20.1^b
C21:0	1.4^a	0.6^ab	0.00^b	0.00^b
C20:2	9.5^ab	10.9^a	5.8^bc	5.2^c
C22:0	0.00^a	0.00^a	2.3^a	0.00^a
C20:3 ω-6	3.8^b	0.00^b	10.9^a	10.2^a
C22:1 ω-9	0.00^a	0.00^a	0.7^a	0.00^a
C20:3 ω-3	0.00^a	0.00^a	0.00^a	0.00^a
C20:4 ω-6	167.1^a	179^a	121^a	113^a
C23:0	0.00^a	0.00^a	0.00^a	0.00^a
C22:2	0.00^a	0.00^a	0.00^a	0.00^a
C24:0	7.00^b	6.00^b	10.0^a	8.2^a
C20:5 ω-3	0.00^a	0.00^a	0.00^a	0.00^a
C24:l	0.00^a	0.00^a	1.80^a	0.00^a
C22:6 ω-3	0.00^a	0.00^a	0.00^a	0.00^a
ω-6/ω-3	6.6^a	4.4^c	6.6^a	5.7^b
(C18:0+C18:1)/C16:0	2.72^a	2.55^b	2.48^c	2.10^d

Means in the same row with different superscripts are significantly different at p<0.05.