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. 2022 Jul 5;61(8):4027–4043. doi: 10.1007/s00394-022-02930-y

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© The Author(s) 2022

Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.

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Fig. 2 — Fatty acid content in fishmeal, salmon filet and beef. Gas chromatography determination of individual fatty acid (FA) content in freeze-dried fishmeal, salmon filet and beef used to supplement the different HFDs. In total, 11 saturated FAs (SFA), 6 monounsaturated FAs (MUFA), 10 polyunsaturated FAs (PUFA) and 5–8% uncharacterized FAs (not shown) were detected. Ingredients were measured in in triplicate. Analytical variation was ~ 2% for abundant FAs and maximum 7% for rare FAs. a Fatty acid (FA) composition of SFA, MUFA and PUFA expressed as % of total FA content. b–d Concentrations of the most abundant SFAs, MUFAs and PUFAs expressed as grams of FAs per 100 g of freeze-dried protein extract (n = 3)