Table 3 Fatty acid composition (% of total) of European sea bass fillet fed the two experimental feeds (n = 3 cages per diet group).

From: Growth performance, gut microbiota composition, health and welfare of European sea bass (Dicentrarchus labrax) fed an environmentally and economically sustainable low marine protein diet in sea cages

Fatty acids

Conventional diet (%)

Low marine protein diet (%)

14:0

2.63

3.36

14:1

0.04

0.05

15:0

0.28

0.31

16:0

16.80

17.19

16:1n-9

0.54

0.46

16:1n-7

4.28

5.57

17:0

0.29

0.27

17:1n-7

0.23

0.21

18:0

3.98

3.76

18:1n-9

31.51

26.30

18:1n-7

3.29

3.23

18:2n-6

12.22a

9.58b

18:3n-3

3.70

2.68

18:4n-3

0.81

1.41

20:0

0.24

0.21

20:1n-11

0.33

0.55

20:1n-9

3.39

4.88

20:2n-6

0.94

0.67

20:3n-6

0.16

0.12

20:4n-6 (ARA)

0.55a

0.48b

20:3n-3

0.27

0.21

20:4n-3

0.51

0.50

20:5n-3 (EPA)

3.95a

5.15b

22:0

0.09

0.08

22:1n-11

1.58

4.12

22:1n-9

0.45

0.61

22:6n-3 (DHA)

6.53a

7.59b

24:1n-9

0.43

0.46

Total

 Saturated

24.30

25.18

 Monounsaturated

46.06

46.43

 n-9

36.32

32.71

 n-6

13.87a

10.84b

 n-3

15.76a

17.54b

 EPA

3.95a

5.15b

 DHA

6.53a

7.59b

  1. Different letters in the same line indicate significant differences between diet groups (ANOVA followed by Tukey’s HSD; p < 0.05).
  2. ARA arachidonic acid, EPA eicosapentaenoic acid, DHA docosahexaenoic acid.
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