乌骨鸡脂肪油是乌骨鸡重要的营养成份之一，其脂肪酸组成更是影响肉质风味的重要化学成分。
The oil was one of the main nutritional components in the Black-bone silky fowl (Gallus gellus demesticus brissen), and its composition of fatty acids was the contributing factor to the flavor.
结果表明，来源或生产方式不同均可导致油中这类成份组成及含量的差异。
The result indicates that the difference of material or technology can result in differentiation of composition or concentration of fatty acid, sterol and VitanunE of oils.
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