Table 2.
Fatty acid composition (g/100 g of sample on DM-basis) of black soldier fry (BSF), partially defatted black soldier fry (PDBSF), and fishmeal (FM) used in the study.
| BSF | PDBSF | FM | |
|---|---|---|---|
| C12:0 | 53.81 | 47.29 | 0.09 |
| C14:0 | 8.87 | 8.55 | 2.91 |
| C14:1n-5 | 0.15 | 0.16 | - |
| C16:0 | 20.47 | 14.05 | 18.67 |
| C16:1n-7 | 6.21 | 4.41 | 5.43 |
| C18:0 | 4.65 | 3.10 | 4.35 |
| C18:1n-9 | 23.37 | 10.58 | 26.10 |
| C18:2n-6 | 0.13 | - | 0.19 |
| C18:3n-3 | 5.17 | 0.97 | 3.28 |
| C18:3n-6 | 0.15 | 0.09 | 0.11 |
| C20:1n-9 | 0.27 | 0.31 | 0.41 |
| C20:2 | 0.12 | - | 0.17 |
| C20:3n-6 | 0.23 | - | 0.14 |
| C20:4n-6 | 1.31 | 0.21 | 1.29 |
| C20:3n-3 | 0.11 | - | 0.09 |
| C20:5n-3 EPA | 3.67 | 0.20 | 4.45 |
| C22:2n-6 | 0.13 | 0.10 | 1.06 |
| C22:6n-3 DHA | 0.78 | 0.13 | 6.71 |
| ∑SFA | 87.8 | 72.99 | 26.02 |
| ∑MUFA | 30.0 | 15.46 | 31.94 |
| ∑PUFA | 11.80 | 1.70 | 17.49 |
| ∑n-3 | 9.73 | 1.30 | 14.53 |
| ∑n-6 | 1.95 | 0.40 | 2.79 |
| ∑n-3/∑n-6 | 4.99 | 3.25 | 5.21 |
Note: SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids; EPA, eicosahexanoic acid; DHA, decosahexanoic acid; -, not detected.