. 2018 Jul 18;17:162. doi: 10.1186/s12944-018-0812-7

Table 2.

Fatty acid composition in phospholipid (PL) of fish oil and krill oils

PL (Area %)	FO¹⁾	KO²⁾	CKO³⁾
14:0	Not detected	2.22 ± ⁴⁾0.04^b	3.46 ± 0.02^a
16:0		28.10 ± 0.30^a	26.12 ± 0.08^a
16:1		0.97 ± 0.03^b	1.49 ± 0.02^a
18:0		1.03 ± 0.02^a	0.57 ± 0.01^b
18:1(n-9)		5.39 ± 0.08^a	4.26 ± 0.01^b
18:1(n-7)		5.43 ± 0.14^a	4.20 ± 0.03^b
18:2(n-6)		1.52 ± 0.02^b	1.72 ± 0.02^a
18:3(n-3)		1.42 ± 0.00^a	0.00 ± 0.00^b
18:4(n-3)		0.50 ± 0.01^a	0.23 ± 0.02^b
20:1(n-9)		0.00 ± 0.00^a	0.00 ± 0.00^a
20:2		0.00 ± 0.00^a	0.00 ± 0.00^a
20:4(n-6)		0.26 ± 0.01^b	0.40 ± 0.03^a
20:5(EPA)		32.49 ± 0.46^b	41.13 ± 0.02^a
22:5(DPA)		0.91 ± 0.04^a	0.62 ± 0.02^b
22:6(DHA)		19.76 ± 0.35^a	15.81 ± 0.05^b
Total		100	100

¹⁾FO: Fish oil, ²⁾KO: Krill oil 1, ³⁾CKO: Krill oil 2, ⁴⁾ ± Mean standard deviation, One-way analysis of variance with Duncan’s multiple comparison test with mean values