Aquaculture Nutrition

Research Article

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 9

Fillet fatty acid profiles and lipid nutritional quality indices of red seabream fed the experimental diets for 12 weeks (% of total fatty acids).
Experimental diets
CONSPCCGMMCMSCGSMMSCMCMMCCMMCMMIX
C14:02.4 ± 0.01.8 ± 0.22.0 ± 0.11.7 ± 0.31.9 ± 0.12.2 ± 0.21.9 ± 0.01.7 ± 0.11.9 ± 0.11.9 ± 0.12.1 ± 0.32.1 ± 0.2
C16:018.4 ± 0.318.2 ± 0.318.4 ± 0.319.1 ± 0.119.1 ± 0.117.7 ± 0.518.3 ± 0.118.8 ± 0.018.0 ± 0.118.5 ± 0.218.8 ± 0.317.7 ± 0.5
C18:06.5 ± 0.17.1 ± 0.27.0 ± 0.17.4 ± 0.47.1 ± 0.06.7 ± 0.36.8 ± 0.27.3 ± 0.27.0 ± 0.17.0 ± 0.16.9 ± 0.46.6 ± 0.2
ΣSFA128.7 ± 0.528.4 ± 0.328.4 ± 0.329.2 ± 0.029.2 ± 0.227.5 ± 0.328.4 ± 0.328.8 ± 0.528.0 ± 0.428.8 ± 0.129.0 ± 0.427.7 ± 0.4
C16:1n−73.8 ± 0.32.9 ± 0.32.8 ± 0.23.4 ± 0.63.6 ± 0.23.8 ± 0.33.5 ± 0.32.5 ± 0.13.4 ± 0.13.3 ± 0.23.4 ± 0.73.9 ± 0.4
C18:1n−924.5 ± 0.623.3 ± 0.722.4 ± 0.725.4 ± 0.724.4 ± 1.323.9 ± 0.423.8 ± 0.623.0 ± 0.623.4 ± 0.624.1 ± 2.626.2 ± 0.725.1 ± 1.1
ΣMUFA231.8 ± 0.929.3 ± 1.028.0 ± 1.131.7 ± 1.130.9 ± 1.730.7 ± 0.730.2 ± 0.728.4 ± 0.829.8 ± 0.730.4 ± 3.132.6 ± 1.231.8 ± 1.6
C18:2n−619.7 ± 0.9bc21.0 ± 0.5ab22.6 ± 0.0a18.6 ± 0.6bc18.2 ± 0.3c21.0 ± 0.7ab20.1 ± 0.5abc19.4 ± 0.3bc21.0 ± 0.3ab19.0 ± 1.8bc19.5 ± 0.1bc20.8 ± 1.0abc
Σn6 FA321.8 ± 1.022.7 ± 0.724.2 ± 0.220.4 ± 0.420.1 ± 0.223.0 ± 0.822.3 ± 0.521.0 ± 0.222.8 ± 0.220.8 ± 2.121.5 ± 0.323.1 ± 1.0
C18:3n−32.4 ± 0.02.2 ± 0.12.3 ± 0.02.0 ± 0.01.8 ± 0.02.3 ± 0.12.2 ± 0.01.9 ± 0.02.2 ± 0.01.9 ± 0.32.1 ± 0.02.3 ± 0.1
C20:5n−33.6 ± 0.13.4 ± 0.13.1 ± 0.03.4 ± 0.13.5 ± 0.03.5 ± 0.23.4 ± 0.23.6 ± 0.13.3 ± 0.13.2 ± 0.33.2 ± 0.13.5 ± 0.2
C22:6n−311.4 ± 0.913.8 ± 0.913.7 ± 0.912.9 ± 0.814.1 ± 1.912.6 ± 1.113.1 ± 1.116.0 ± 1.213.6 ± 1.214.5 ± 5.211.3 ± 1.511.2 ± 1.9
Σn3 FA417.5 ± 1.019.5 ± 0.919.2 ± 0.918.4 ± 0.719.6 ± 1.718.6 ± 1.118.9 ± 1.221.7 ± 1.119.2 ± 1.219.9 ± 5.216.7 ± 1.517.2 ± 1.8
HUFA515.3 ± 1.017.4 ± 1.017.1 ± 0.916.4 ± 0.617.9 ± 1.816.4 ± 1.116.9 ± 1.319.7 ± 1.217.1 ± 1.218.1 ± 5.514.9 ± 1.615.1 ± 1.9
Σn3/Σn60.8 ± 0.00.8 ± 0.00.7 ± 0.00.9 ± 0.00.9 ± 0.00.8 ± 0.00.8 ± 0.01.0 ± 0.00.8 ± 0.01.0 ± 0.40.7 ± 0.00.7 ± 0.1
Note: Values are mean of triplicate groups and presented as mean ± SE. a,b,cDifferent superscripts in the same row indicate significant differences between the means by ANOVA at . The lack of superscripts in the same row indicates no significant difference between the means by ANOVA at . 1Saturated fatty acids; 2monounsaturated fatty acids; 3n−6 polyunsaturated fatty acids; 4n−3 polyunsaturated fatty acids; 5highly 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.CON, 60% FM; SPC, 30% FM with SPC; CG, 30% FM with CG; MM, 30% FM with MM; CM, 30% FM with CM; SCG, 30% FM with SPC and GC; SMM, 30% FM with SPC and MM; SCM, 30% FM with SPC and CM; CMM, 30% FM with CG and MM; CCM, 30% FM with CG and CM; MCM, 30% FM with MM and CM; MIX, 30% FM with SPC, GC, MM, and CM.