Table 1 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 |