Table 1.

The composition of the diets used.^a

		Diet (percentage of fish flesh in food)
	Control diet	0.1%	1%	7.5%
Moisture	10	10	10	10
Fat	2.71	2.71	2.70	2.64
Protein	14.38	14.46	15.14	20.04
Fibre	4.65	4.65	4.61	4.35
Ash	6.00	6.00	5.99	5.90
Carbohydrates
Starch	44.97	44.97	44.52	41.60
Sugar	4.05	4.05	4.01	3.75
Pectin	1.52	1.52	1.50	1.41
Hemicellulose	10.17	10.17	10.07	9.41
Cellulose	4.32	4.32	4.28	4.00
Lignin	1.68	1.68	1.66	1.55
Fatty acids
Saturated fatty acids
C12:0 Lauric	0.02	0.02	0.02	0.02
C14:0 Myristic	0.14	0.14	0.14	0.13
C16:0 Palmitic	0.31	0.31	0.31	0.31
C18:0 Stearic	0.04	0.04	0.04	0.05
Monounsaturated fatty acids
C14:1 (w5) Myristoleic	0.02	0.02	0.02	0.02
C16:1 (w7) Palmitoleic	0.09	0.09	0.09	0.09
C18:1 (w9) Oleic	0.77	0.77	0.76	0.73
Polyunsaturated fatty acids
C18:2 (w6) Linoleic	0.69	0.69	0.68	0.64
C18:3 (w3) Linolenic	0.06	0.06	0.06	0.05
C20:4 (w6) Arachidonic	0.13	0.13	0.13	0.13
C22:6 (w3) Cervonic (DHA)	< 0.01	< 0.01	< 0.01	0.02

^a Nutrients and compounds are given as their percentages in the diets.