Table 3.
Composition ratio of saturated fatty acid (SFA), monounsaturated fatty acid (MUFA), and polyunsaturated fatty acid (PUFA) in fish oil and krill oils
| Area % | SFA | MUFA | PUFA | |
|---|---|---|---|---|
| TG1) | FO | 0.24 ± 0.00c | 0.55 ± 0.03c | 99.22 ± 0.13a |
| KO | 39.71 ± 0.11a | 25.46 ± 0.17a | 34.84 ± 0.21c | |
| CKO | 34.88 ± 0.15b | 26.02 ± 0.23a | 39.10 ± 0.28b | |
| PL2) | FO | Not detected | ||
| KO | 31.35 ± 0.36a | 11.79 ± 0.26a | 56.86 ± 2.32b | |
| CKO | 30.15 ± 0.11a | 9.94 ± 0.06b | 59.91 ± 0.16a | |
1)TG: triglyceride, 2) PL: phospholipids, SFA: 14:0, 16:0, 18:0; MUFA: 16:1, 18:1(n-9), 18:1(n-7); PUFA: 18:2(n-6), 18:3(n-3), 18:4(n-3), 20:4(n-6), 20:5, 22:5, 22:6. Values are presented as the mean ± S.E (n = 4). One-way analysis of variance with Duncan’s multiple comparison test with mean values