Table 4. Fatty acid compositions (%) of five different meat cuts from KNBG

Fatty acid	Cuts					SEM¹⁾
Fatty acid	Loin	Hind leg	Neck	Rib	Foreleg	SEM¹⁾
14:0	3.81^ab	3.30^b	4.26^ab	5.02^a	4.08^ab	0.33
16:0	23.44^a	20.78^b	23.03^a	23.73^a	22.14^ab	0.60
16:1	2.82^bc	2.39^c	3.39^a	2.65^bc	3.06^ab	0.15
18:0	9.94^b	10.84^b	10.26^b	12.54^a	10.26^b	0.52
18:1	44.42^a	38.49^b	39.70^ab	37.48^b	40.51^ab	1.37
18:2	3.60^b	6.12^a	4.05^b	3.83^b	4.58^b	0.44
18:3	0.26	0.27	0.29	0.28	0.26	0.02
20:2	0.27	0.70	0.35	0.40	0.47	0.11
20:3	0.14^b	0.28^a	0.14^b	0.14^b	0.18^b	0.03
20:4	1.73^b	3.72^a	1.56^b	1.62^b	2.21^b	0.36
24:1	0.21^b	0.41^a	0.24^b	0.20^b	0.28^b	0.03
SFA	37.65^b	35.35^b	38.08^b	41.95^a	36.99^b	1.09
UFA	55.80^a	54.49^a	52.22^ab	49.16^b	53.64^a	1.20
MUFA	49.80^a	43.39^b	45.85^ab	42.89^b	45.95^ab	1.34
PUFA	6.00^b	11.10^a	6.37^b	6.28^b	7.70^b	0.85
UFA/SFA	1.50^a	1.55^a	1.37^ab	1.18^b	1.46^a	0.07
n-6/n-3	14.25	22.76	15.04	14.15	18.13	2.19

n = 5.
Values with different superscripts letters within the same row differ significantly (p < 0.05).
KNBG, Korean native black goat; SFA, saturated fatty acid; UFA, unsaturated fatty acid; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid.