Table 1.
Composition of experimental diets.
| ISIO | EPAX | |
|---|---|---|
| Components (g/100 g) | ||
| Casein | 20 | 20 |
| Starch | 58.7 | 58.7 |
| Saccharose | 5 | 5 |
| Cellulose | 5 | 5 |
| Minerals | 4 | 4 |
| Vitamins | 2 | 2 |
| Methionine | 0.3 | 0.3 |
| Fat (ISIO) | 5 | 0 |
| Fat (EPAX) | 2.5 | 2.5 |
| Energy content (Kcal/100 g) | 379.8 | 379.8 |
| Fatty acid composition (mg/g) | ||
| SFA | 9.4 | 4.26 |
| MUFA | 18.50 | 9.07 |
| n − 6 PUFA | 21.30 | 12.6 |
| n − 3 PUFA | 0.83 | 24.59 |
| EPA | — | 22.2 |
| DHA | — | 2 |
DHA: docosahexaenoic acid; EPA: eicosapentaenoic acid; MUFA: monounsaturated fatty acids; SFA: saturated fatty acids. Fatty acid composition was analyzed by gas liquid chromatography as mentioned in Methods and Materials Section. Minor polyunsaturated fatty acids were not presented (<0.5).