Table 2.

Main fatty acid composition of experimental diets (Mean ± SD, g/kg fresh weight).

Fatty acids	SF	DI	DII
C 14: 0	0.05 ± 0.00	0.21 ± 0.01	1.50 ± 0.00
C 16: 0	4.13 ± 0.14	4.68 ± 0.31	6.33 ± 0.04
C 16:1 n−7	0.09 ± 0.01	0.17 ± 0.01	1.55 ± 0.01
C 18:0	0.75 ± 0.04	1.55 ± 0.08	1.77 ± 0.01
C 18:1 n−9	13.15 ± 0.35	12.04 ± 0.81	6.15 ± 0.05
C 18:1 n−7	0.34 ± 0.06	0.59 ± 0.07	0.98 ± 0.02
C 18:2 n−6	10.63 ± 0.78	28.84 ± 0.42	16.23 ± 0.00
C 18:3 n−3	1.01 ± 0.13	0.15 ± 0.03	0.44 ± 0.00
C 18:4 n−3	0.00 ± 0.00	0.00 ± 0.00	0.66 ± 0.01
C 20:0	0.11 ± 0.01	0.18 ± 0.00	0.24 ± 0.00
C 20:1 n−9	0.18 ± 0.00	0.12 ± 0.00	1.09 ± 0.07
C 20:4 n−6 (ADA)	0.00 ± 0.00	0.00 ± 0.00	0.20 ± 0.00
C 20:4 n−3	0.00 ± 0.00	0.00 ± 0.00	0.24 ± 0.01
C 20:5 n−3 (EPA)	0.00 ± 0.00	0.00 ± 0.00	2.29 ± 0.02
C 22:0	0.18 ± 0.01	0.10 ± 0.01	0.13 ± 0.02
C 22:1 n−11	0.05 ± 0.02	0.10 ± 0.06	0.74 ± 0.04
C 22: 5 n−6 (DPA)	0.00 ± 0.00	0.00 ± 0.00	0.11 ± 0.01
C 22: 5 n−3	0.05 ± 0.00	0.06 ± 0.03	0.43 ± 0.01
C 22: 6 n−3 (DHA)	0.00 ± 0.00	0.00 ± 0.00	3.47 ± 0.01
TOTALS
Saturates	5.42 ± 0.16	6.83 ± 0.37	10.41 ± 0.06
Monoenes	14.00 ± 0.39	13.41 ± 1.03	11.24 ± 0.09
PUFAs	11.69 ± 0.91	29.05 ± 0.47	24.07 ± 0.08
n−9	13.47 ± 0.33	12.35 ± 0.86	7.85 ± 0.10
n−6	10.63 ± 0.78	28.84 ± 0.42	16.55 ± 0.09
n−3	1.06 ± 0.13	0.22 ± 0.06	7.52 ± 0.01
n−3 LC-PUFAs	0.05 ± 0.00	0.06 ± 0.03	6.43 ± 0.02
n−6 LC-PUFAs	0.00 ± 0.00	0.00 ± 0.00	0.32 ± 0.01
RATIOS
n−3/n−6	0.10 ± 0.01	0.01 ± 0.00	0.45 ± 0.00
n−6/n−3	10.04 ± 0.52	138.37 ± 33.71	2.20 ± 0.02
Total FA content	31.53 ± 1.67	49.84 ± 2.10	46.43 ± 0.45
% Lipids (fresh weight)	5.48 ± 0.11	6.45 ± 0.55	6.31 ± 0.00
% Moisture	9.79 ± 0.09	8.65 ± 0.27	7.85 ± 0.00
% Lipids (dry weight)	6.07 ± 0.12	7.06 ± 0.59	6.85 ± 0.00

FA; fatty acids. Totals include some minor components not shown. The most common LC-PUFAs mentioned in the text are bold marked.