. 2020 Feb 26;15(2):e0229340. doi: 10.1371/journal.pone.0229340

Table 5. Polyunsaturated fatty acid (mg FA/100g tissue) differences by producer and season (mean ± SEM)¹.

Fatty acid		Producer 2 (n = 75)	Producer 4 (n = 106)	Producer 5 (n = 81)	Producer 8 (n = 250)
ALA
	Fall	6.84±0.59^a	1.46±0.12^b*	2.00±0.30^b	6.50±0.29^a
	Spring	5.83±0.26^a	3.26±0.47^b	1.76±0.16^c	7.28±0.27^a
EPA
	Fall	2.90±0.36^a	0.76±0.07^b*	1.30±0.16^b*	3.60±0.16^a*
	Spring	3.00±0.20^b	1.52±0.20^d	1.79±0.14^c	4.87±0.18^a
DPA
	Fall	3.94±0.24^a*	1.59±0.11^b*	1.99±0.15^b*	3.72±0.13^a*
	Spring	4.67±0.20^a	2.79±0.20^b	2.88±0.17^b	5.36±0.14^a
DHA
	Fall	0.28±0.03^a*	0.19±0.01^a	0.23±0.02^a*	0.30±0.02^a*
	Spring	0.35±0.02^a	0.23±0.01^b	0.30±0.02^ab	0.37±0.01^a
Total n-3
	Fall	14.0±1.08^a	3.76±0.26^b*	5.30±0.56^b*	13.9±0.54^a*
	Spring	13.8±0.59^b	7.47±0.85^c	6.55±0.39^c	17.8±0.54^a
Linoleic
	Fall	43.4±3.02^c	70.3±3.26^a*	59.2±3.29^b	35.4±1.38^c
	Spring	36.6±1.41^c	91.3±3.52^a	64.1±3.47^b	35.9±1.14^c
DGLA
	Fall	3.38±0.24^bc	4.55±0.24^a*	3.88±0.22^ab*	2.75±0.11^c*
	Spring	3.41±0.13^c	6.49±0.23^a	4.64±0.20^b	3.25±0.09^c
Arachidonic
	Fall	14.2±0.70^b	22.8±1.46^a*	18.8±0.89^a	14.6±0.44^b
	Spring	15.0±0.54^c	27.5±0.98^a	18.9±0.89^b	15.3±0.39^c
Total n-6
	Fall	61.0±3.76^c	97.6±4.58^a*	81.8±4.11^b	52.7±1.80^c
	Spring	55.1±1.84^c	125±4.52^a	87.6±4.20^b	54.5±1.53^c
9Z, 11E CLA
	Fall	1.66±0.23^a	0.83±0.13^c*	1.21±0.22^bc	1.37±0.11^ab*
	Spring	1.18±0.14^b	1.85±0.19^a	1.26±0.22^b	1.98±0.12^a
Total PUFA
	Fall	76.6±4.35^bc	102±4.75^a*	88.3±4.07^ab	68.0±1.84^c*
	Spring	70.0±2.35^c	135±4.22^a	95.4±4.54^b	74.2±1.56^c
n-6:n-3 ratio
	Fall	4.78±0.35^c	30.1±2.29^a*	23.4±2.34^b	5.62±0.83^c*
	Spring	4.10±0.10^c	27.1±1.91^a	14.9±1.02^b	3.75±0.22^d

¹One-way ANOVA with Tukey’s post-hoc analysis was performed to compare of FA data between producers in each season. Mean values in a given row without a common letter differ, P<0.05. Asterisk (*) indicates significantly different in fall compared to spring within producer by Welch t-test, P<0.05. ALA, alpha-linolenic acid; CLA, conjugated linoleic acid; DGLA, dihomo-gamma linolenic acid; DHA, docosahexaenoic acid; DPA, docosapentaenoic acid; EPA, eicosapentaenoic acid; n-6:n-3 ratio, total omega-6/total omega-3 FA ratio; PUFA, polyunsaturated fatty acid.

Table 5. Polyunsaturated fatty acid (mg FA/100g tissue) differences by producer and season (mean ± SEM)1.

Table 5. Polyunsaturated fatty acid (mg FA/100g tissue) differences by producer and season (mean ± SEM)¹.