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Table 4 Fatty acids compositions of experimental diets

From: Tuna by-product meal as a dietary protein source replacing fishmeal in juvenile Korean rockfish Sebastes schlegeli

  Diets
Con TBM25 TBM50 TBM75 TBM100
Fatty acids (% of total fatty acids)
 C14:0 3.5 3.4 3.5 3.5 3.8
 C16:0 18.4 19.5 20.3 21.7 25.1
 C16:1n 4.0 4.2 4.5 4.8 6.1
 C18:0 6.9 7.1 7.1 7.2 7.3
 C18:1n-9 20.7 20.6 21.2 20.9 20.6
 C18:2n-6 19.0 17.5 16.8 15.7 12.2
 C18:3n-3 4.9 4.5 4.4 4.1 3.1
 C20:0 0.7 0.7 0.7 0.7 0.8
 C20:1n-9 1.0 1.2 2.0 2.2 2.3
 C20:4n-6 1.2 1.2 1.2 1.2 1.5
 C20:5n-3 5.0 4.9 4.5 4.4 4.3
 C22:0 0.8 1.0 1.2 1.3 1.3
 C22:5n-3 1.8 1.6 1.3 1.1 1.0
 C22:6n-3 12.3 12.5 11.4 11.2 10.7
Fatty acids (% in diet, DM)a
 EPA 0.44 0.44 0.42 0.40 0.40
 DHA 1.08 1.12 1.07 1.03 1.01
 n-3HUFA 1.68 1.71 1.61 1.53 1.51
  1. EPA eicosapentaenoic acid, DHA docosahexaenoic acid
  2. aFatty acids (% in diet), calculated (dietary total lipid × 0.892) (Yoshimatsu et al. 1997)