Table 6.
Fatty acid composition of krill, fish and corn oil used in the study
| Fatty acid (% of total fatty acids) | Krill oil | Fish oil | Corn oil |
|---|---|---|---|
| C12 (Lauric) |
0.27 |
0.16 |
0.13 |
| C14 (Myristic) |
11.82 |
4.49 |
0.00 |
| C14:1 (Myristoleic) |
0.16 |
0.12 |
0.00 |
| C15 (Pentadecanoatenoic) |
0.47 |
0.35 |
0.00 |
| C16 (Palmitic) |
22.11 |
17.06 |
15.01 |
| C16:1 (Palmitoleic) |
6.09 |
6.53 |
0.00 |
| C17 (Margaric) |
2.02 |
0.38 |
0.00 |
| C18 (Stearic) |
1.39 |
3.54 |
3.31 |
| C18:1n9 (Oleic) |
13.28 |
2.62 |
1.08 |
| C18:1n7 (Vaccenic) |
7.56 |
0.00 |
0.00 |
| C18:2n6 (Linoleic) |
2.06 |
32.49 |
77.57 |
| C18:3n6 (gamma-Linolenic) |
0.00 |
0.24 |
0.00 |
| C18:3n3 (alpha-Linolenic) |
0.93 |
1.28 |
1.61 |
| C18:4n3 (Moroctic) |
2.70 |
2.67 |
0.00 |
| C20 (Arachidic) |
0.00 |
0.50 |
0.57 |
| C20:1n9 (Eicosenoic) |
0.80 |
1.04 |
0.44 |
| C20:2n6 (Eicosadienoic) |
0.41 |
0.00 |
0.00 |
| C20:4n6 (Arachidonic) |
0.40 |
0.65 |
0.00 |
| C20:4n3 (Eicosatetraenoic) |
0.26 |
0.80 |
0.00 |
| C20:5n3 (Eicosapentaenoic) |
16.44 |
13.46 |
0.00 |
| C22 (Behenic) |
0.00 |
0.73 |
0.27 |
| C22:1n9 (Euricic) |
0.56 |
0.00 |
0.00 |
| C22:2n9 (Docosadienoic) |
0.43 |
0.50 |
0.00 |
| C22:5n3 (Docosapentaenoic) |
0.38 |
1.36 |
0.00 |
| C22:6n3 (Docosahexaenoic) |
9.48 |
8.66 |
0.00 |
| C24:1n9 (Nervonic) |
0.00 |
0.35 |
0.00 |
| Total n-3 PUFA |
30.18 |
28.24 |
1.61 |
| Total n-6 PUFA |
2.86 |
33.38 |
77.57 |
| Total n-9 PUFA |
15.07 |
4.51 |
1.52 |
| Total PUFA |
33.47 |
62.11 |
79.18 |
| Total MUFA |
28.46 |
10.67 |
1.52 |
| Total SFA | 38.07 | 27.22 | 19.30 |