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Table 2 Main fatty acid compositions of experimental diets (g/kg total fatty acids)

From: Effects of replacing fish oil with palm oil in diets of Nile tilapia (Oreochromis niloticus) on muscle biochemical composition, enzyme activities, and mRNA expression of growth-related genes

Fatty acids

Experimental diets

PO 0

PO 25

PO 50

PO 75

PO 100

12:0

1.5

1.4

1.2

1.2

1.1

14:0

55.4

45.2

32

22.5

12.7

16:0

238.8

259

270

280.6

291.9

18:0

53.1

57.6

54.3

53

51.5

Σ SFA’s

348.8

36.32

357.5

357.3

357.2

16:1(n-7)

60.2

52.3

31.5

20.6

8.9

18:1(n-9)

235.6

254.2

284

311.6

337.7

Σ MUFAs

295.8

306.5

315.5

332.2

346.6

18:2(n-6)

206.5

215.7

230.7

236.2

243.3

20:4(n-6)ARA

5.6

4.7

4.1

2.5

2

Σ n-6

212.1

220.4

234.8

238.7

245.3

18:3(n-3)

55.2

39.6

39.8

37.9

36.3

18:4(n-3)

3.2

3.3

3.2

3

2.9

20:5(n-3)EPA

42.5

31.9

22

14.1

6.2

22:6(n-3)DHA

56.6

41.5

28.5

16.9

5.8

Σ n-3

157.5

116.3

93.5

71.9

51.2

DHA/EPA

13.3

13

12.9

11.9

9.3

Σ PUFAs

349.6

336.7

328.3

310.6

296.5

ΣSFA/Σ PUFA

8.7

10.7

10.8

11.5

12.0

Σn-3/Σn-6

7.4

5.2

3.9

3

2

  1. ARA arachidonic acid, EPA eicosapentaenoic acid, DHA docosahexaenoic acid, SFA saturated fatty acids, MUFA monounsaturated fatty acid, PUFA polyunsaturated fatty acid