Table 4. Fatty acid composition of black goat jerky marinated in various spice

Trait (%)	Treatments
Trait (%)	Control	RO	BA	GI	TU	GA
Myristic acid (C14:0)	4.46±0.04^c	4.72±0.04^b	4.80±0.02^d	5.23±0.04^a	4.29±0.01^d	4.23±0.01^d
Palmitic acid (C16:0)	37.54±0.06^b	36.73±0.19^c	36.69±0.19^c	38.46±0.09^a	36.56±0.12^c	38.34±0.07^a
Palmitoleic acid (C16:1n7)	1.40±0.01^a	1.29±0.01^c	1.18±0.01^e	1.34±0.01^b	1.31±0.01^bc	1.26±0.01^d
Stearic acid (C18:0)	27.28±0.19^c	26.75±0.11^d	29.06±0.01^a	24.39±0.09^e	27.88±0.07^b	28.08±0.08^b
Oleic acid (C18:1n9)	18.75±0.26^a	17.09±0.06^c	16.47±0.14^d	17.22±0.03^c	16.96±0.06^c	17.70±0.04^b
Vaccenic acid (C18:1n7)	0.76±0.03^a	0.73±0.04^ab	0.72±0.02^ab	0.76±0.04^a	0.76±0.01^a	0.67±0.01^b
Linoleic acid (C18:2n6)	6.99±0.02^e	8.96±0.06^a	8.48±0.05^c	8.58±0.02^b	8.63±0.02^b	7.15±0.01^d
γ-Linolenic acid (C18:3n6)	0.04±0.02^b	0.05±0.01^ab	0.04±0.01^ab	0.06±0.01^a	0.05±0.01^ab	0.04±0.01^b
α-Linolenic acid (C18:3n3)	0.28±0.01^d	0.37±0.01^b	0.34±0.01^c	0.40±0.01^a	0.36±0.01^b	0.26±0.01^e
Gondoic acid (C20:1n9)	0.09±0.01^a	0.07±0.01^b	0.10±0.01^a	0.10±0.01^a	0.09±0.01^a	0.08±0.01^b
Arachidonic acid (C20:4n6)	2.10±0.03^e	2.81±0.03^b	2.30±0.03^d	2.98±0.01^a	2.70±0.03^c	1.93±0.01^f
Eicosapentaenoic acid (C20:5n3)	0.08±0.01^c	0.09±0.01^b	0.08±0.01^c	0.14±0.01^a	0.10±0.01^b	0.07±0.01^c
Docosatetraenoate acid (C22:4n6)	0.24±0.01^d	0.31±0.01^b	0.27±0.01^c	0.33±0.01^a	0.30±0.01^b	0.20±0.01^e
Docosahexaenoic acid (C22:6n3)	0.01±0.01^b	0.02±0.01^ab	0.01±0.01^ab	0.02±0.01^ab	0.02±0.01^a	0.01±0.01^ab
SFA	69.28±0.24^c	68.21±0.12^e	70.03±0.19^b	68.07±0.07^e	68.72±0.08^d	70.65±0.04^a
UFA	30.72±0.24^c	31.79±0.12^a	29.97±0.19^d	31.91±0.07^a	31.28±0.08^b	29.35±0.04^e
MUFA	20.99±0.29^a	19.19±0.02^c	18.46±0.13^d	19.41±0.07^bc	19.11±0.06^c	19.0±0.05^b
PUFA	9.73±0.05^d	12.60±0.01^a	11.51±0.08^c	12.51±0.03^a	12.17±0.02^b	9.65±0.01^d
n3	0.37±0.01^d	0.48±0.01^b	0.42±0.01^c	0.57±0.01^a	0.49±0.01^b	0.33±0.01^e
n6	9.36±0.05^e	12.12±0.09^a	11.08±0.07^d	11.95±0.03^b	11.68±0.02^c	9.32±0.01^e
UFA/SFA	0.44±0.01^c	0.47±0.01^a	0.43±0.01^d	0.47±0.01^a	0.46±0.01^b	0.42±0.01^e
MUFA/SFA	0.30±0.01^a	0.28±0.01^bc	0.26±0.01^d	0.29±0.01^b	0.28±0.01^c	0.28±0.01^bc
PUFA/SFA	0.14±0.01^c	0.18±0.01^a	0.16±0.01^b	0.18±0.01^a	0.18±0.01^a	0.14±0.01^c
n6/n3	25.48±0.40^b	25.26±0.50^b	26.12±0.07^b	21.13±0.47^d	23.98±0.32^c	27.82±0.46^a

Mean values in the same row with different letters are significantly different (p<0.05).
Control, non-spice; RO, black goat jerky marinated with rosemary; BA, black goat jerky marinated with basil; GI, black goat jerky marinated with ginger; TU, black goat jerky marinated with turmeric; GA, black goat jerky marinated with garlic; SFA, saturated fatty acid; UFA, unsaturated fatty acid; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid.