Table 5. Analysis of fatty acids in breast meat from pig skin collagen-fed broilers (%)

Fatty acids	NC	PC	T1	T2	T3
Myristic acid (C14:0)	0.84	0.84	0.82	0.84	0.87
Palmitic acid (C16:0)	20.76	22.95	22.19	23.76	23.81
Palmitoleic acid (C16:ln7)	5.08	5.40	5.08	8.42	6.78
Stearic acid (C18:0)	7.58	7.94	7.54	5.45	7.18
Oleic acid (C18:ln9)	45.04	44.23	45.15	44.52	44.35
Linoleic acid (C18:2n6)	0.00	0.00	0.00	0.00	0.00
γ-Linoleic acid (C18:3n6)	16.38	14.80	15.60	13.74	13.59
Linolenic acid (C18:3n3)	0.10	0.17	0.15	0.14	0.11
Eicosenoic acid (C20:ln9)	2.38	1.89	2.12	2.03	2.17
Arachidonic acid (C20:4n6)	0.58	0.69	0.66	0.56	0.61
SFA	29.18	31.73	30.55	30.05	31.86
USFA	70.82	68.27	69.45	69.95	68.14
MUFA	50.12	49.63	50.23	52.94	51.13
PUFA	49.88	50.37	49.77	47.06	48.87
n-3 fatty acids	29.18	31.73	30.55	30.05	31.85
n-6 fatty acids	70.82	68.27	69.45	69.95	68.15

NC, basal diet; PC, basal diet+0.1% fish collagen powder; T1, basal diet+0.1% collagen; T2, basal diet+0.5% collagen; T3, basal diet+1.0% collagen.
SFA, saturated fatty acid; USFA, unsaturated fatty acid; MUFA, monounsaturated fat; PUFA, polyunsaturated fat.