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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)