Table 4.

One‐Way ANOVA output showing effect of size and frying on fatty acid compositions of Nile tilapia (Oreochromis niloticus) fish muscle

Fatty acids	Sources	SS	df	MS	F	p
Saturated fatty acids	Fish size	28.256	2	14.128	2.171	.195
	Type of fish muscle	58.963	1	58.963	9.059	.024*
	Size × type of fish muscle	11.089	2	5.545	0.852	.472
Unsaturated fatty acids	Fish size	42.978	2	21.489	2.054	.209
	Type of fish muscle	75.38	1	75.38	7.205	.036*
	Size × type of fish muscle	19.677	2	9.838	0.94	.441
DHA	Fish size	8.409	2	4.205	1.714	.258
	Type of fish	138.72	1	138.72	56.558	<.0001*
	Size × type of fish muscle	6.576	2	3.288	1.341	.33
EPA	Fish Size	0.042	2	0.021	0.886	.46
	Type of fish muscle	0.642	1	0.642	27.038	.002*
	Size × type of fish muscle	0.137	2	0.069	2.885	.132
Trans	Fish size	0.042	2	0.021	0.98	.428
	Type of fish muscle	22.413	1	22.413	1,053.762	<.0001*
	Size × type of fish muscle	0.08	2	0.04	1.874	.233

^*Significant at p = .05.