Table 2.

Fatty acid profile (% of total fatty acids) of wet (WBP) and dry (DBP) P. longirostris by-products. EPA: eicosapentaenoic acid; DHA: docosahexaenoic acid.

	WBP	DBP
14:0	1.47 ± 0.06	0.83 ± 0.08
16:0	17.67 ± 0.20	13.10 ± 0.61
16:1n-7	3.40 ± 0.22	2.46 ± 0.13
16:2n-4	0.38 ± 0.05	0.29 ± 0.03
16:3n-4	0.70 ± 0.06	0.67 ± 0.04
18:0	6.61 ± 0.18	6.02 ± 0.13
18:1n-9	18.25 ± 1.91	22.84 ± 0.55
18:1n-7	4.03 ± 0.18	3.81 ± 0.16
18:2n-6	4.00 ± 1.67	15.24 ± 0.51
18:3n-4	0.23 ± 0.05	0.19 ± 0.03
18:3n-3	0.52 ± 0.04	0.36 ± 0.04
18:4n-3	0.29 ± 0.05	0.16 ± 0.02
20:1n-9	1.54 ± 0.07	1.34 ± 0.04
20:4n-6	4.68 ± 0.39	4.32 ± 0.33
20:4n-3	0.38 ± 0.05	0.23 ± 0.06
20:5n-3 (EPA)	11.97 ± 1.07	9.69 ± 0.43
22:1n-11	0.68 ± 0.06	0.53 ± 0.04
22:1n-9	0.31 ± 0.08	0.26 ± 0.06
22:5n-3	1.26 ± 0.27	1.04 ± 0.14
22:6n-3 (DHA)	21.66 ± 1.73	16.45 ± 0.90
Saturated	25.74 ± 0.31	19.95 ± 0.74
Monounsaturated	28.21 ± 1.72	31.24 ± 0.45
Tot n-3	36.08 ± 2.94	27.92 ± 1.47
Tot n-6	8.67 ± 1.34	19.56 ± 0.51
DHA/EPA	1.81 ± 0.04	1.70 ± 0.05