Table 1. Composition of Fatty Acids in the Brain (Remaining Tissue after Removal of Basal Ganglia and Hippocampus from the Cerebrum).

Numerical symbol	Control 1	2.5% Krill	5% Krill	Control 2	5% Krill+LA	2.5% Fish	5% Fish	2.5% Fish+OL
Total SFA	41.74±0.25	41.94±0.13	41.69±0.21	41.57±0.16	41.98±0.15	41.80±0.14	41.62±0.43	42.00±0.15
Total MUFA	18.07±0.05	17.32±0.10	19.00±0.18	17.82±0.08	18.04±0.05	19.41±0.06	19.02±0.26	19.29±0.31
Total n-3 PUFA	17.23±0.20	19.45±0.13	20.05±0.21	17.29±0.34	18.97±0.21	19.58±0.16	20.09±0.30	19.58±0.26
18:3n-3	—	—	—	0.01±0.01	—	—	—	—
20:3n-3	—	—	—	—	0.17±0.11	—	—	—
20:5n-3	—	0.16±0.01	0.54±0.09	0.57±0.26	0.20±0.02	0.27±0.02	0.50±0.02	0.33±0.01
22:5n-3	0.08±0.04	0.39±0.02	0.57±0.01	0.16±0.01	0.42±0.01	0.46±0.00	0.63±0.02	0.50±0.01
22:6n-3	17.15±0.16	18.90±0.10	18.94±0.11	16.55±0.07	18.18±0.07	18.85±0.14	18.96±0.26	18.75±0.24
Total n-6 PUFA	12.98±0.20	11.92±0.31	9.82±0.16	13.71±0.09	11.87±0.16	10.62±0.09	9.69±0.26	10.35±0.26
18:2n-6	0.75±0.01	0.52±0.01	0.49±0.02	0.77±0.0	0.77±0.03	0.69±0.02	0.37±0.02	0.46±0.02
18:3n-6	—	—	—	0.01±0.01	0.01±0.01	—	0.02±0.01	—
20:2n-6	0.06±0.03	0.14±0.13	0.05±0.03	0.13±0.00	0.06±0.03	—	0.10±0.05	0.07±0.03
20:3n-6	0.44±0.01	0.66±0.01	0.54±0.01	0.43±0.01	0.65±0.01	0.53±0.01	0.36±0.01	0.49±0.01
20:4n-6	9.61±0.10	8.86±0.10	7.40±0.08	10.02±0.04	8.67±0.06	7.96±0.04	7.55±0.12	7.87±0.16
22:2n-6	0.02±0.02	—	—	0.07±0.02	—	—	0.03±0.02	—
22:4n-6	2.10±0.03	1.74±0.06	1.34±0.02	2.28±0.01	1.71±0.02	1.44±0.02	1.26±0.03	1.46±0.04
Unknown	9.98±0.09	9.37±0.10	9.44±0.14	9.61±0.07	9.14±0.08	8.59±0.10	9.58±0.73	8.78±0.52
n-3:n-6	1.33±0.02	1.63±0.04	2.04±0.03	1.26±0.03	1.60±0.02	1.84±0.02	2.07±0.05	1.89±0.05

Abbreviation: LA, linoleic acid; MUFA, monounsaturated fatty acid (FA); OL, olive oil; SFA, saturated FA; Value, % of total FA; 20:5n-3 , eicosapentaenoic acid (EPA); 22:6n-3, docosahexaenoic acid (DHA); 18:2n-6, LA; 20:4n-6, arachidonic acid (AA); —, not detected.

Bold numerals represent significant difference (P<0.05) between mice fed control 1 and 5% krill diets.