Table 3. Composition of whole fish after 291 days for dry matter (DM), lipid (Lip), protein (Pt), energy (Ener), EPA (20:5n−3), DHA (22:6n−3) and statistical test for selection, diet effects and interaction.

	C-M1	SE	C-PB1	SE	S-M1	SE	S-PB1	SE	Sel2	Diet2	Sel*Diet2
DM 3	31.1a	0.4	31.8a	0.2	31.9a	1.3	32.0a	0.6	n.s.	n.s.	n.s.
Lip 4	12.6a	0.2	15.1a	0.1	12.4a	0.6	15.1a	0.4	n.s.	n.s.	n.s.
Pt 4	16.6a	0.3	15.2b	0.3	16.9a	0.4	15.2b	0.4	n.s.	***	n.s.
Ener 4	27.2a	0.6	29.3a	0.7	27.0a	0.3	29.7a	0.1	n.s.	n.s.	n.s.
20:5n−3 5	84.4a	4.5	6.4b	1.6	90.7a	7.4	5.8b	0.3	n.s.	***	n.s.
22:6n−3 5	114.4a	7.5	20.0b	3.2	122.2a	7.8	19.1b	0.9	n.s.	***	n.s.

¹Different superscript letters indicate significance difference between values (P<0.05).

²*** means P<0.01,** means P<0.05, * means P<0.1, n.s. P>0.1).

³In %.

⁴In % of wet weight.

⁵In mg.g lipid⁻¹.