## 3 Results and Discussion
### Contents of Fatty Acids  
The fatty acid composition of meat was affected by many factors, such as age and genotype [21; 29]. Furthermore, dietary manipulation can alter the fatty composition and fatty acid contents [45]. The different fatty acid compositions of muscles most likely affect lipid stability and flavor. Table 4 summarizes the fatty acid profiles in the breast muscle of these three breeds. The major components measured in the chicken meat from BJY, LH, and AA were linoleic acid (C 18:2), oleic acid (C 18:1), and palmitic acid (C 16:0), which accounted for approximately 70% of total fatty acids; this is consistent with the results reported by previous studies [5]. Regarding the total saturated acids (SFA), LH chickens showed significantly lower values (32.21 mg/100 g) in comparison to BJY and AA broilers, while there were no significant differences between BJY and AA broilers. However, the contents of unsaturated fatty acids (UFA) in AA broilers were significantly higher than those in BJY and LH chickens. Regarding UFA/SFA and PUFA/monousaturated fatty acids (MUFA), the ratios were both significantly higher in BJY chickens than in LH chickens and AA broilers, which suggests that the composition of fatty acids in BJY chickens breast meat were better than that of same-age LH chickens and fast-growing AA broilers.  
The arachidonic acid content (C 20:4) in BJY chickens was more than twice than that of AA broilers, which were 14.55 mg/100 g and 6.25 mg/100 g, respectively. It was 10.87 mg/100 g C 20:4 in LH chickens, which was higher than that in AA broilers but  
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Fatty Acid (mg/100 g)** & **BJY** & **LH** & **AA** \\ \hline Palmitic Acid C 16:0 & 19.02 \(\pm\) 1.12 a  & 21.88 \(\pm\) 2.41 a  & 65.75 \(\pm\) 2.83 b  \\ Steady Acid C 18:0 & 16.37 \(\pm\) 1.87 a  & 10.34 \(\pm\) 2.25 a  & 27.00 \(\pm\) 2.21 b  \\ Oleic Acid C 18:1 & 26.90 \(\pm\) 3.37 a  & 15.9 \(\pm\) 1.12 a  & 91.25 \(\pm\) 5.30 b  \\ Linoleic Acid C 18:2 & 34.60 \(\pm\) 3.62 b  & 15.37 \(\pm\) 7.12 a  & 76.50 \(\pm\) 4.95 c  \\ Arachidonic Acid C 20:4 & 14.55 \(\pm\) 0.71 a  & 10.87 \(\pm\) 0.75 b  & 6.25 \(\pm\) 0.35 c  \\ Nervonic Acid C 24:1 & 5.43 \(\pm\) 1.31 a  & 6.89 \(\pm\) 1.12 a  & 3.63 \(\pm\) 1.94 a  \\ Total & 116.86 \(\pm\) 7.97 b  & 79.24 \(\pm\) 3.37 a  & 270.38 \(\pm\) 17.50 c  \\ SFA & 92.75 \(\pm\) 4.95 a [FOOTNOTE:a]Footnote a: b,c Means within a row with different superscripts differ significantly (\(p<0.05\)). SFA = saturated fatty acids; MUFA = monousaturated fatty acids; PUFA = polyunsaturated fatty acids; UFA = unsaturated fatty acids; UFAlower than that in BJY chickens. Arachidonic acid can directly participate in intracellular signaling transduction and affect other signaling pathways to control cellular biological activity, which is a very important intracellular second messenger [46]. In addition, it was reported that, when the arachidonic acid composition was increased by supplementation with an acid enriched oil diet, the flavor intensity, total taste intensity, umami, and aftertaste of broiler muscle also increased [47]. [PERSON] et al. [48] found that the breast meat of Korean indigenous chickens had higher arachidonic acid contents than that of broilers. [PERSON] et al. [3] reported that the breast meat from BJY chickens contained significantly higher amounts of arachidonic acid than that of commercial fast-growing AA broilers at their market age. These results suggest that BJY chickens have better flavor properties and more nutritional value to humans than that of LH chickens and AA broilers.