Quantitative analysis of the fatty acids contained in Duck meat was carried out by the Gas Chromatography with Flame Ionization Detector. The general components and chemical constants have been performed with A.O.A.C. methods.
The results are summarized as follows:
1. General composition of Duck meat come out to be 64.87% moisture, 19.06,% protein, 17.05 % fat, and 1.02 % ash.
2. It was investigated that extraction of lipids were performed by Soxhlet extractor for 12 hours. Amounts of lipids were extracted 79.57,,o in ethylether, 70.15% in chloroform, and 72.35% in n-hexane.
3. Chemical constants of lipids in Duck meat were obtained as follows: Saponification number 201.5, Acid number 5.01, Iodine number 50.1 and Carbonyl number 4.5
4. It was investigated that the fatty acid component were quantitatively determined by the gas chromatography: Linolenic acid 1.6100, Linoleic acid 19.9%, Oleic acid 45.99%, Stearic acid 3. 1% Palmitic acid 17.2o and Myristic acid 0. 12% in leg portion. Linolenic acid 1.7% Linoleic acid 17.2.0, Oleic acid 51.2%, Stearic acid 3.30, Palmitic acid 17.1% and Myristic acid 0.17 o in breast portion.
5. Cholesterol of blood, breast and leg portion fat in Duck were obtained as follows: Total cholesterol 200 mg%, 260 mg%, and 400 mg% respectively; cholesterol ester 120mg,0, 153 mg%, and 240m0/o respectively.
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