Table 5. Fatty acid composition of samgyetang (breast meat) prepared with different soy sauce amount ratios and F₀ values

Compound	F0 8			F0 29			SEM	p-value
	0%	25%	50%	0%	25%	50%		Soy sauce	F0	Inter (S/F0)
C14:0	1.37	1.39	1.33	1.49	1.44	1.94	0.08	0.260	0.091	0.181
C16:0	25.96	25.76	25.45	25.81	26.02	25.61	0.08	0.308	0.571	0.995
C16:1n7	5.73	4.96	5.67	5.60x	6.23x	6.14x	0.10	0.308	0.008	0.206
C18:0	8.18x	9.08x	8.14x	8.38y	7.52y	8.23y	0.10	0.672	0.028	0.812
C18:1n9	39.65	38.34	39.08	39.72	39.90	38.87	0.17	0.088	0.159	0.733
C18:2n6	17.20x	18.61x	18.17x	17.24y	17.21y	17.34y	0.17	0.161	0.022	0.251
C18:3n3	1.09y	0.95y	1.00y	1.09x	1.16x	1.01x	0.02	0.059	0.042	0.851
C20:4n6	0.54x	0.81x	0.57x	0.44y	0.35y	0.56y	0.03	0.258	0.002	0.469
C20:5n3	0.28x	0.40x	0.28x	0.24y	0.18y	0.29y	0.02	0.440	0.006	0.455
SFA	35.51	35.92	35.23	35.67	34.97	35.78	0.12	0.783	0.754	0.540
MUFA	45.38y	43.30y	44.75y	45.32x	46.13x	45.01x	0.24	0.421	0.039	0.783
PUFA	19.11x	20.78x	20.01x	19.01y	18.90y	19.21y	0.19	0.190	0.010	0.401
n6	17.74x	19.43x	18.74x	17.68y	17.56y	17.90y	0.18	0.146	0.010	0.353
n3	1.37	1.35	1.28	1.33	1.34	1.31	0.02	0.204	0.788	0.436
n6/n3	13.04	14.44	14.74	13.37	13.23	13.79	0.24	0.065	0.190	0.259

Mean values within each row with different superscripts are significantly different about F₀ value (p < 0.05).
Inter (S/F₀), interaction p-value of the soy sauce concentration with the F₀ value; C14:0, myristate; C16:0, palmitate; C16:1n7, palmitoleate; C18:0, steariate; C18:1n9, oleate; C18:2n6, linoleate; C18:3n3, α-linolenate; C20:4n6, arachidonate; C20:5n3, eicosapentaenoic acid; SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids.