Table 5.

Comparison of fatty acid composition (expressed as percentage of total fatty acids) of Nile tilapia (Oreochromis niloticus) fish muscle

Fatty acids	Fried	Raw	p‐value
∑SFA	51.83 ± 3.81	47.4 ± 1.05	.021
∑UFA	47.2 ± 4.8	52.2 ± 1.2	.034
∑MUFA	35.84 ± 2.9	29.7 ± 3.9	.012
∑PUFA	11.36 ± 1.2	22.48 ± 5.08	.001
∑DHA	0.87 ± 0.24	7.67 ± 2.4	<.001
∑EPA	0.20 ± 0.12	0.66 ± 0.21	<.001
∑Trans	4.01 ± 0.21	1.28 ± 0.41	<.001
Σω‐3	2.12 ± 1.19	10.12 ± 4.91	.589
Σω‐6	8.76 ± 3.45	10.12 ± 2.03	.099

The p‐values for mean and standard deviations were taken from independent sample t tests.