|
The composition of the diets used.a |
||||
| Diet (percentage of fish flesh in food) |
||||
|
|
||||
| Control diet |
0.1% |
1% |
7.5% |
|
|
|
|
|
|
|
| Moisture |
10 |
10 |
10 |
10 |
| Fat |
2.71 |
2.71 |
2.70 |
2.64 |
| Protein |
14.38 |
14.46 |
15.14 |
20.04 |
| Fibre |
4.65 |
4.65 |
4.61 |
4.35 |
| Ash |
6.00 |
6.00 |
5.99 |
5.90 |
| Carbohydrates |
||||
| Starch |
44.97 |
44.97 |
44.52 |
41.60 |
| Sugar |
4.05 |
4.05 |
4.01 |
3.75 |
| Pectin |
1.52 |
1.52 |
1.50 |
1.41 |
| Hemicellulose |
10.17 |
10.17 |
10.07 |
9.41 |
| Cellulose |
4.32 |
4.32 |
4.28 |
4.00 |
| Lignin |
1.68 |
1.68 |
1.66 |
1.55 |
| Fatty acids |
||||
| Saturated fatty acids |
||||
| C12:0 Lauric |
0.02 |
0.02 |
0.02 |
0.02 |
| C14:0 Myristic |
0.14 |
0.14 |
0.14 |
0.13 |
| C16:0 Palmitic |
0.31 |
0.31 |
0.31 |
0.31 |
| C18:0 Stearic |
0.04 |
0.04 |
0.04 |
0.05 |
| Monounsaturated fatty acids |
||||
| C14:1 (w5) Myristoleic |
0.02 |
0.02 |
0.02 |
0.02 |
| C16:1 (w7) Palmitoleic |
0.09 |
0.09 |
0.09 |
0.09 |
| C18:1 (w9) Oleic |
0.77 |
0.77 |
0.76 |
0.73 |
| Polyunsaturated fatty acids |
||||
| C18:2 (w6) Linoleic |
0.69 |
0.69 |
0.68 |
0.64 |
| C18:3 (w3) Linolenic |
0.06 |
0.06 |
0.06 |
0.05 |
| C20:4 (w6) Arachidonic |
0.13 |
0.13 |
0.13 |
0.13 |
| C22:6 (w3) Cervonic (DHA) |
< 0.01 |
< 0.01 |
< 0.01 |
0.02 |
|
a Nutrients and compounds are given as their percentages in the diets. | ||||
Bourdineaud et al. Environmental Health 2008 7:53 doi:10.1186/1476-069X-7-53 |
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