Table 4 Fatty acid (FA) composition as percentage of total FA and mg/g of the experimental diets
Dietary treatments | ||||
|---|---|---|---|---|
Chicken | Cod-scallop | |||
FA | % | mg/g | % | mg/g |
<14:00 | 8.4 | 15.7 | 8.2 | 14.3 |
14:00 | 10.3 | 19.1 | 10.6 | 18.4 |
16:00 | 28 | 52.0 | 28.2 | 48.8 |
16:1n7 | 1.5 | 2.83 | 1.5 | 2.56 |
18:00 | 10.7 | 20.0 | 10.6 | 18.4 |
18:1n9 | 23.6 | 43.9 | 22.6 | 39.1 |
18:1n7 | 1.0 | 1.8 | 1 | 1.7 |
18:2n6 | 5.4 | 10.0 | 4.2 | 7.27 |
18:3n3 | 0.7 | 1.2 | 0.6 | 0.97 |
20:1n9 | 0.1 | 0.2 | 0.1 | 0.17 |
20:4n6 | 0.2 | 0.4 | 0.1 | 0.24 |
20:5n3 | 0.1 | 0.1 | 0.5 | 0.79 |
22:5n3 | 0.1 | 0.23 | 0.1 | 0.21 |
22:6n3 | 0.1 | 0.17 | 0.7 | 1.25 |
SFA | 59.2 | 110 | 59.6 | 103 |
MUFA | 29.7 | 55.2 | 28.8 | 49.9 |
n-3 | 1.0 | 1.76 | 1.9 | 3.22 |
n-6 | 5.6 | 10.4 | 4.3 | 7.51 |
n6/n3 | 5.6 | 5.9 | 2.3 | 2.3 |
Sum identified | 96.1 | 179 | 95.3 | 165 |
Sum nonidentified | 3.9 | 7.29 | 4.7 | 8.08 |