Table 1. Composition of free fatty acids in chicken soup of different treatment groups (μg/mL)

Name	Stewing times (h)
Name	1.0	1.5	2.0	2.5	3.0
C10:0	1.69±0.07^a	1.72±0.17^a	1.92±0.08^b	1.93±0.01^b	2.03±0.10^b
C12:0	3.54±0.49^a	3.23±0.31^a	3.52±0.06^a	3.27±0.12^a	3.49±0.05^a
C14:0	9.32±1.22^a	9.82±0.96^a	10.04±0.74^a	10.12±1.17^a	9.31±0.56^a
C14:1n5	2.35±0.38^a	2.42±0.02^a	2.61±0.13^a	2.44±0.09^a	2.32±0.29^a
C15:0	3.12±0.20^a	3.16±0.32^a	3.4±0.42^a	3.34±0.10^a	3.31±0.20^a
C16:0	447.73±21.59^a	459.08±35.39^a	499.45±75.26^a	511.63±52.53^a	503.92±67.97^a
C17:0	4.14±0.19^a	4.4±0.53^ab	4.56±0.55^ab	4.9±0.34^ab	5.02±0.51^b
C18:0	300.59±50.31^a	303.46±117.65^a	360.05±61.81^a	362.86±54.41^a	357.32±61.32^a
C18:1n9c	17.13±1.98^ab	17.13±1.63^ab	17.43±1.13^ab	19.49±0.40^b	15.32±2.56^a
C18:2n6c	51.46±2.11^a	52.4±0.28^a	55.37±2.28^a	52.95±0.98^a	51.46±3.04^a
C20:0	1.61±0.30^a	1.64±0.53^a	1.99±0.15^a	1.98±0.26^a	1.86±0.22^a
C20:1	1.23±0.05^a	1.25±0.02^a	1.32±0.27^a	1.17±0.09^a	1.15±0.07^a
C22:1n9	32.25±1.32^a	32.49±0.89^a	32.56±0.99^a	33.06±1.96^a	32.63±1.88^a
C22:2	7.28±0.23^a	7.33±0.85^a	7.36±0.34^a	7.37±0.50^a	6.4±0.31^a
C24:0	1.72±0.31^a	1.72±0.09^a	1.74±0.25^a	1.82±0.20^a	1.69±0.15^a
TF	885.16±66.02^a	901.26±157.23^a	1,003.32±139.75^a	1,018.32±111.36^a	997.25±126.92^a
SFA	773.46±67.56^a	788.24±155.15^a	886.67±137.90^a	901.85±108.37^a	887.96±129.65^a
MUFA	52.96±2.11^ab	53.29±1.69^ab	53.93±1.68^ab	56.15±2.25^b	51.42±1.61^a
PUFA	58.74±1.89^ab	59.73±0.66^ab	62.73±2.57^ab	60.32±1.45^b	57.86±3.08^a

Different letters in the same row indicate significant differences (p<0.05).
TF, total fatty acids; SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids.