Analysis on components of fatty acid in muscle of Royal chicken by GC-MS

The components of fatty acid in Royal chicken were analyzed by gas chromatogrphy-mass spectrometry (GC-MS) technology, and the relative content of each fatty acid was calculated. The results showed that, 21 kinds of fatty acid were separated and determined from the muscle of Royal chicken. Among them, 6 kinds of fatty acids including Myristic acid, Pentadecanoic acid, Palmitic acid, Heptadecanoic acid, Stearic acid and Arachidic acid were saturated fatty acid, accounting for 28.61% of the total fatty acid. 15 kinds of fatty acids including Myristelaidic acid, Palmitoleic acid, Oleic acid, Linoleic acid, Heptadecenoic acid, 9,12,15-Octadecatrienoic acid, 11- Eicosenoic acid, 11,14-Eicosadienoic acid, 8,11,14-Eicosatrienoic acid, Arachidonic acid, Erucic acid, Docosapentenoic acid was unsaturated fatty acid, and they accounted for 71.45% of the total fatty acid. The poly unsaturated fatty acid accounted for 25.08% of the total fatty acid and the essential fatty acids accounted for 23.52%