Effects of Different Dietary Selenium Sources on the Meat Quality and Antioxidant Capacity of Yellow Catfish (Pelteobagrus fulvidraco)

Table 8

Effects of different dietary selenium sources on muscle main fatty acid profiles (% of total fatty acids) in yellow catfish.

	Control	Na2SeO3	Se yeast	Se–SP
C14 : 0	2.34 ± 0.09	2.11 ± 0.23	2.05 ± 0.13	2.38 ± 0.11
C16 : 0	11.42 ± 0.12	9.80 ± 1.29	9.81 ± 0.54	10.54 ± 0.79
C18 : 0	12.02 ± 0.54^b	10.76 ± 0.8^ab	9.22 ± 0.58^a	11.21 ± 0.84^ab
ΣSFA^1	25.78 ± 0.45^c	22.67 ± 0.87^ab	21.07 ± 1.18^a	24.13 ± 0.3^bc
C16 : 1	3.09 ± 0.13	3.59 ± 0.38	3.50 ± 0.52	4.05 ± 0.94
C18 : 1	25.57 ± 0.70^ab	32.03 ± 3.22^b	21.06 ± 2.43^a	26.89 ± 1.05^ab
C20 : 1	4.00 ± 0.36	4.25 ± 0.59	5.66 ± 1.10	4.13 ± 0.20
C22 : 1	4.36 ± 0.22	3.43 ± 0.54	3.43 ± 0.14	3.58 ± 0.30
ΣMUFA^2	37.02 ± 0.04^ab	43.31 ± 2.96^b	33.65 ± 2.35^a	38.65 ± 0.9^ab
C18 : 2n−6 (LA)	8.97 ± 0.20	11.51 ± 1.37	8.22 ± 0.70	9.14 ± 0.77
C20 : 4n−6 (ARA)	6.25 ± 0.14	5.31 ± 0.61	5.59 ± 0.19	5.45 ± 0.26
Σn−6 PUFA^3	15.22 ± 0.12	16.82 ± 0.76	13.81 ± 0.58	14.59 ± 1.03
C18 : 3n−3 (LNA)	3.37 ± 0.19	3.16 ± 0.28	3.81 ± 0.24	3.39 ± 0.27
C20 : 5n−3 (EPA)	4.65 ± 0.32^ab	4.04 ± 0.39^a	5.71 ± 0.43^b	4.36 ± 0.07^a
C22 : 6n−3 (DHA)	13.96 ± 0.50^a	10.01 ± 2.45^a	21.96 ± 2.17^b	14.89 ± 1.11^a
Σn−3 PUFA^4	21.98 ± 0.46^a	17.21 ± 2.46^a	31.48 ± 2.72^b	22.64 ± 1.22^a
n−3/n−6	1.44 ± 0.03^a	1.03 ± 0.18^a	2.31 ± 0.26^b	1.58 ± 0.20^a

Values are expressed as the means ± SEs (n = 3); different letters represent statistically significant differences (). ¹SFA: sum of saturated fatty acids. ²MUFA: sum of monounsaturated fatty acids. ³n−6 PUFA: sum of n−6 polyunsaturated fatty acids. ⁴n−3 PUFA: sum of n−3 polyunsaturated fatty acids.