Effects of Dietary Fish Meal Replacement with Alternative Protein Ingredients and Their Combinations on Growth Performance, Feed Utilization, Fillet Composition, and Biochemical Parameters of Red Seabream (Pagrus major)

Table 3

Fatty acid profiles and lipid nutritional quality indices of ingredients (% of total fatty acids).

	Ingredients
	Tuna byproduct meal	Sardine fish meal	Pollock fish meal	Soy protein concentrate	Corn gluten	Meat meal	Chicken byproduct meal
C14:0	4.10	5.80	4.20	ND^1	0.20	2.30	0.70
C16:0	23.3	20.6	17.7	10.2	13.8	27.7	23.7
C18:0	7.10	5.40	4.10	3.90	ND	14.8	8.00
ΣSFA^2	39.2	34.7	27.9	16.0	16.0	47.6	34.5
C16:1n−7	6.10	6.60	6.30	ND	0.20	3.10	3.60
C18:1n−9	20.6	15.0	19.6	58.4	25.0	42.0	45.4
ΣMUFA^3	34.6	23.7	39.5	58.8	25.7	48.0	50.6
C18:2n−6	2.70	5.70	2.30	20.5	55.5	3.60	13.4
Σn6 FA^4	3.90	7.00	3.60	20.5	56.0	4.40	14.3
C18:3n−3	1.40	1.00	1.40	4.70	2.30	ND	0.60
C20:5n−3	5.50	16.6	14.5	ND	ND	ND	ND
C22:6n−3	15.1	17.00	13.1	ND	ND	ND	ND
Σn3 FA^5	22.3	34.5	29.0	4.70	2.30	ND	0.60
HUFA^6	21.0	33.8	27.7	ND	0.20	0.20	0.20
Σn3/Σn6	5.70	4.90	8.00	0.20	ND	ND	ND

Note: ¹Not detected; ²saturated fatty acids; ³monounsaturated fatty acids; ⁴n−6 polyunsaturated fatty acids; ⁵n−3 polyunsaturated fatty acids; ⁶highly unsaturated fatty acids; the fatty acids C12:0, C13:0, C14:1n−5, C15:0, C16:1n−9, C17:0, C17:1, C18:1n−7, C18:3n−6; C20:0; C20:1n−9; C20:2n−6, C20:3n−6, C20:3n−3, C20:4n−6, C20:4n−3, C22:0, C22:1n−9, C22:2n−6, C22:5n−3, and C24:0 in percentage ≤ 1%, were also detected and used to calculate the fatty acid groups.