Table 3.

Fatty acid composition (% of total) of European sea bass fillet fed the two experimental feeds (n = 3 cages per diet group).

Fatty acids	Conventional diet (%)	Low marine protein diet (%)
14:0	2.63	3.36
14:1	0.04	0.05
15:0	0.28	0.31
16:0	16.80	17.19
16:1n-9	0.54	0.46
16:1n-7	4.28	5.57
17:0	0.29	0.27
17:1n-7	0.23	0.21
18:0	3.98	3.76
18:1n-9	31.51	26.30
18:1n-7	3.29	3.23
18:2n-6	12.22a	9.58b
18:3n-3	3.70	2.68
18:4n-3	0.81	1.41
20:0	0.24	0.21
20:1n-11	0.33	0.55
20:1n-9	3.39	4.88
20:2n-6	0.94	0.67
20:3n-6	0.16	0.12
20:4n-6 (ARA)	0.55a	0.48b
20:3n-3	0.27	0.21
20:4n-3	0.51	0.50
20:5n-3 (EPA)	3.95a	5.15b
22:0	0.09	0.08
22:1n-11	1.58	4.12
22:1n-9	0.45	0.61
22:6n-3 (DHA)	6.53a	7.59b
24:1n-9	0.43	0.46
Total
Saturated	24.30	25.18
Monounsaturated	46.06	46.43
n-9	36.32	32.71
n-6	13.87a	10.84b
n-3	15.76a	17.54b
EPA	3.95a	5.15b
DHA	6.53a	7.59b

Different letters in the same line indicate significant differences between diet groups (ANOVA followed by Tukey’s HSD; p < 0.05).

ARA arachidonic acid, EPA eicosapentaenoic acid, DHA docosahexaenoic acid.