Table 4.

Fatty acid content of fillets from Nile tilapia after 156 days on the experimental diets.

Fillet (% TFA)a	Referenceb	33NSc	66NSd	100NSe	F value	P value
14:00	3.75 ± 0.09	2.8 ± 0.06	3.57 ± 0.53	4.3 ± 0.47	2.96	0.09
15:00	0.39 ± 0.02	0.26 ± 0.01	0.36 ± 0.07	0.38 ± 0.05	1.55	0.27
16:00	19.71 ± 0.38f,g	16.38 ± 0.12g	22.32 ± 1.84f,g	23.8 ± 2.03f	5.49	0.02
17:00	0.45 ± 0.04f	0.26 ± 0.02g	0.36 ± 0.03f,g	0.31 ± 0.03g	6.74	0.01
18:00	7.2 ± 0.06f	5.26 ± 0.08g	7.43 ± 0.42f	6 ± 0.35f,g	13.38	0
20:00	0.36 ± 0.03	0.26 ± 0.01	0.31 ± 0.04	0.32 ± 0.02	2.73	0.11
22:00	0.14 ± 0.07	0.08 ± 0.04	0.14 ± 0.02	0.12 ± 0	0.49	0.69
24:00	0.2 ± 0.05	0.15 ± 0.02	0.25 ± 0.06	0.09 ± 0.05	1.18	0.57
Total SFAi	32.2 ± 2.41	25.45 ± 2	34.74 ± 2.72	35.32 ± 2.88	2.01	0.19
16:1n-9	0.53 ± 0.05f	0.34 ± 0.01g	0.39 ± 0.04f	0.42 ± 0.03f	5.3	0.02
16:1n-7	3.93 ± 0.05f	1.64 ± 0.03h	2.2 ± 0.44f,g,h	3.4 ± 0.5f,g	9.99	0
18:1n-9	19.03 ± 0.39	12.91 ± 0.08	16.3 ± 2.11	18.06 ± 1.98	3.41	0.07
18:1n-7	3.15 ± 0.13f	1.82 ± 0.04g	2.51 ± 0.18f	2.65 ± 0.21f	12.34	0
20:1n-9	1.23 ± 0.07f	0.67 ± 0.02g	0.83 ± 0.11f,g	0.92 ± 0.08f	9.88	0
20:1n-7	0.04 ± 0.04	0 ± 0	0 ± 0	0 ± 0	1	0.44
22:1n-11	0.19 ± 0.11	0.02 ± 0.02	0.21 ± 0.04	0.14 ± 0.08
22:1n-9	0.05 ± 0.05	0.04 ± 0.04	0.23 ± 0.14	0.14 ± 0.14	0.74	0.55
24:1n-9	0 ± 0	0 ± 0	0 ± 0	0 ± 0	2.29	0.155
Total MUFAj	28.15 ± 2.29	17.44 ± 1.56	22.67 ± 1.96	25.73 ± 2.18	3.6	0.06
18:2n-6	13.13 ± 0.22	9.66 ± 0.14	10.95 ± 0.51	11.61 ± 0.51
18:3n-6	0.52 ± 0.09f	0.16 ± 0.02g	0.18 ± 0.03f,g	0.21 ± 0.06f	9.27	0
20:2n-6	0.72 ± 0.07	0.59 ± 0.03	0.68 ± 0.05	0.62 ± 0.11	0.68	0.58
20:3n-6	0.96 ± 0.01f	0.43 ± 0.02g	0.51 ± 0.05g	0.5 ± 0.09g	22.31	0
20:4n-6 ARAk	2.92 ± 0.15	1.8 ± 0.03	2.53 ± 0.65	1.68 ± 0.3	2.62	0.12
22:4n-6	0.9 ± 0.04f	0.38 ± 0.02g	0.43 ± 0.11g	0.42 ± 0.13g	7.8	0
22:5n-6	1.22 ± 0.02g	4.98 ± 0.13f	6.15 ± 1.64f	4.79 ± 1.19f	4.4	0.04
Total n-6 PUFAl	20.37 ± 1.73	18 ± 1.34	21.43 ± 1.54	19.83 ± 1.58	0.15	0.92
18:3n-3 ALAm	0.73 ± 0.07	0.52 ± 0.02	0.5 ± 0.05	0.58 ± 0.07	3.54	0
18:4n-3	0.22 ± 0.02	0 ± 0	0.0 ± 0.0	0 ± 0
20:3n-3	0.16 ± 0	0.1 ± 0.01	0.07 ± 0.04	0.18 ± 0.04	3.12	0.08
20:4n-3	0.29 ± 0.02f	0.12 ± 0.01f,g	0.08 ± 0.04g	0.12 ± 0.06f,g	5.38	0.02
20:5n-3 EPAn	1.47 ± 0.27f	0.33 ± 0.02†	0.46 ± 0.1g	0.35 ± 0.08g	13.63	0.02
22:5n-3	2.92 ± 0.11	0.77 ± 0.02	0.94 ± 0.2	1.05 ± 0.24
22:6n-3 DHAo	7.02 ± 0.47g	10.17 ± 0.15f	11.99 ± 2.7f	10.59 ± 2.7f	36.45	0
Total n-3 PUFAp	12.81 ± 0.94	12.01 ± 1.41	14.07 ± 1.67	12.87 ± 1.46	8	0
Total PUFA	33.18 ± 2.67g	30.01 ± 2.75f	35.5 ± 3.21f	32.7 ± 3.04f	0.86	0.5
Total n-6 LCPUFAq	6.72 ± 0.29	8.18 ± 0.23	10.3 ± 2.5	8.01 ± 1.82	0.94	0.46
Total n-3 LCPUFAr	11.86 ± 0.87	11.49 ± 0.21	13.54 ± 3.08	12.29 ± 3.12	0.16	0.91
n-3/n-6 PUFA ratios	0.63 ± 0.54	0.67 ± 1.05	0.66 ± 1.08	0.65 ± 0.92	0.07	0.97
n-3/n-6 LCPUFA ratio	1.76 ± 3f	1.4 ± 0.91g	1.31 ± 1.23g	1.53 ± 1.71f	8.41	0

^aTotal fatty acids (TFA) (%); mean ± standard error for 3 replicates per diet (pooled whole tissues of 5 fish/replicate).

^bReference: no replacement of fish meal (FM) and fish oil (FO).

^cReplacement of 33% of FM with N. oculata and 100% of FO with Schizochytrium sp.

^dReplacement of 66% of FM with N. oculata and 100% of FO with Schizochytrium sp.

^eReplacement of 100% of FM with N. oculata and 100% of FO with Schizochytrium sp.

^f,g,hMean values not sharing a superscript letter in the same row differ significantly (P < 0.05) from Tukey’s HSD test.

ⁱSaturated fatty acids (SFA) is the sum of all fatty acids without double bonds.

^jMonounsaturated fatty acids (MUFA) is the sum of all fatty acids with a single bond.

^kArachidonic acid (ARA).

^lOmega-6 (n-6) Polyunsaturated fatty acids (PUFAs) (sum of all fatty acids with ≥ 2 double bonds (18:2, 18:3, 20:2, 20:3, 20:4, 22:4, 22:5).

^mAlpha-linolenic acid (ALA).

ⁿEicosapentaenoic acid (EPA).

^oDocosahexaenoic acid (DHA).

^pOmega-3 (n-3) PUFAs (18:3, 18:4, 20:3, 20:4, 20:5, 22:5, 22:6).

^qn-6 long-chain (LC) PUFA (20:2, 20:3, 20:4, 22:4, 22:5).

^rn-3 LCPUFA(20:3, 20:4, 20:5, 22:5, 22:6).

^sRatio calculated for total n-3 PUFA: total n-6 PUFA (n-3/n-6).