Table 3.
Fatty acid composition and concentration obtained from the edible part of C. saturnus.
| Fatty acid | % of total fatty acids | mg/100 g fresh meat |
|---|---|---|
| Myristic acid (C14:0) | 0.66 ± 0.04 | 6.11 ± 0.41 |
| Pentadecylic acid (C15:0) | 1.32 ± 0.08 | 12.26 ± 0.73 |
| Palmitic acid (C16:0) | 10.96 ± 0.38 | 101.96 ± 3.55 |
| Margaric acid (C17:0) | 4.21 ± 0.15 | 39.14 ± 1.35 |
| Stearic acid (C18:0) | 11.58 ± 0.03 | 107.68 ± 0.32 |
| Arachidic acid (C20:0) | 1.51 ± 0.15 | 14.05 ± 1.44 |
| Heneicosylic acid (C21:0) | 2.07 ± 0.22 | 19.27 ± 2.06 |
| Total saturated fatty acids (Σ SFA) | 32.31 | 300.47 |
| Oleic acid (C18:1 n9c) | 14.32 ± 0.26 | 133.19 ± 2.37 |
| Gondoic acid (C20:1) | 2.88 ± 0.01 | 26.77 ± 0.02 |
| Total monounsaturated fatty acids (Σ MUFA) | 17.20 | 159.96 |
| Linoleic acid (C18:2 n6c) | 13.60 ± 0.09 | 126.43 ± 0.85 |
| γ-Linolenic acid (C18:3 n6) | 6.53 ± 0.42 | 60.72 ± 3.86 |
| Eicosadienoic acid (C20:2) | 6.60 ± 0.05 | 61.34 ± 0.51 |
| Eicosatrienoic acid (C20:3 n3) | 3.24 ± 0.30 | 30.15 ± 2.79 |
| Arachidonic acid (C20:4 n6) | 17.86 ± 0.24 | 166.06 ± 1.58 |
| Eicosapentaenoic acid (C20:5 n3; EPA) | 2.67 ± 0.05 | 24.86 ± 0.51 |
| Total polyunsaturated fatty acids (Σ PUFA) | 50.49 | 469.56 |
| PUFA/SFA ratio | 1.56 | |
| Σn6 | 44.58 | |
| Σn3 | 5.92 | |
| n6/n3 ratio | 7.54 | |
| HH | 5.58 | |
| TI | 0.48 | |
| AI | 0.20 |
Values are expressed as mean ± standard error of the mean (SEM).