Exogenous Fatty Acids Remodel the Muscle Fatty Acids Composition of the GIFT Tilapia (Oreochromis niloticus)

Table 1

Fatty acids composition of oil sources (% of total fatty acids).

Fatty acids	Tilapia oil	Corn oil	Linseed oil	Algal oil
C14 : 0	2.35	0.55	0.72	4.27
C15 : 0	0.18	0.11	0.05	0.08
C16 : 0	15.02	11.68	7.01	9.69
C17 : 0	0.22	0.23	0.12	0.23
C18 : 0	3.85	7.22	6.78	3.65
C20 : 0	0.15	0.65	0.56	0.77
C24 : 0	0.13	0.22	0.51	0.68
C16 : 1	1.45	1.27	0.64	3.77
C18 : 1n9t	1.67	0.02	0.05	0.06
C18 : 1n9c	31.07	21.66	19.78	19.73
C20 : 1n9	0.04	0.51	0.55	0.05
C18 : 2n6c	24.57	42.37	20.66	10.67
C18 : 3n6	1.21	0.77	0.13	0.02
C20 : 4n6	0.98	0.05	3.91	0.55
C18 : 3n3	3.21	3.28	38.58	5.28
C20 : 5n3	1.31	0.52	0.20	0.44
C22 : 6n3	0.88	0.34	0.15	31.56

Note: C18 : 2n6c (Linoleic acid, LA); C18 : 3n6 (γ-linolenic acid, γ-LNA); C20 : 4n6 (Arachidonic acid, ARA); C18 : 3n3 (α-linolenic acid, α-LNA); C20 : 5n3 (Eicosapentaenoic acid, EPA); and C22 : 6n3 (Docosahexaenoic acid, DHA).