Table 2.
Ingredient and fatty acid compositions of experimental diets
| Amount (g/100 g diet) | |||||
|---|---|---|---|---|---|
| n-3 Adq | n-3 Def | DHA-PC | DHA-TG + PC | DHA-TG + α-GPC | |
| Casein, vitamin free | 20 | 20 | 20 | 20 | 20 |
| Sucrose | 10 | 10 | 10 | 10 | 10 |
| Cornstarch | 39.749 | 39.749 | 39.749 | 39.749 | 39.749 |
| Maltose-dextrin | 13.2 | 13.2 | 13.2 | 13.2 | 13.2 |
| Cellulose | 5 | 5 | 5 | 5 | 5 |
| Mineral-salt mix | 3.5 | 3.5 | 3.5 | 3.5 | 3.5 |
| Vitamin mix | 1 | 1 | 1 | 1 | 1 |
| L-Cystine | 0.3 | 0.3 | 0.3 | 0.3 | 0.3 |
| Choline bitartrate | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
| TBHQ | 0.002 | 0.002 | 0.002 | 0.002 | 0.002 |
| Fat | |||||
| Hydrogenated coconut oil | 5.33 | 5.59 | 4.22 | 3.88 | 4.56 |
| Safflower oil | 1.33 | 1.41 | 1.41 | 1.41 | 1.41 |
| Flaxseed oil | 0.34 | 0 | 0 | 0 | 0 |
| DHA-PC | 0 | 0 | 1.37 | 0 | 0 |
| DHA-TG | 0 | 0 | 0 | 0.63 | 0.63 |
| Egg-PC | 0 | 0 | 0 | 1.08 | 0 |
| α-GPC | 0 | 0 | 0 | 0 | 0.40 |
| Fatty acid composition (%) | |||||
| SFAs | 73.01 | 79.79 | 71.33 | 70.1 | 72.7 |
| MUFAs | 3.94 | 3.36 | 5.61 | 4.65 | 4.77 |
| 18:2n-6 | 15.16 | 14.83 | 14.51 | 14.45 | 14.69 |
| 18:3n-3 | 2.97 | 0.08 | 0.1 | 0.13 | 0.16 |
| 20:4n-6 | nd | nd | nd | nd | nd |
| 20:5n-3 | nd | nd | 1.58 | 0.43 | 0.54 |
| 22:6n-3 | nd | nd | 4.18 | 5.31 | 5.16 |
| N-6/ N-3 | 5.10 | 185.38 | 2.52 | 2.52 | 2.58 |
nd: trace (< 0.05% of fatty acids)
TBHQ tertiary butylhydroquinone, SFA saturated fatty acid, MUFA monounsaturated fatty acid, PUFA polyunsaturated fatty acid, N-6 n-6 polyunsaturated fatty acids, N-3 n-3 polyunsaturated fatty acids