Susceptibility to Oxidation of Selected Freshwater Fish Species Lipids as a Potential Source of Fish Oil in Dietary Supplements

Table 2

Total oxidation of fat values (TOTOX) for the studied fish species depending on the time of photooxidation.

Species	Time of oxidation (min)
	0	30	60	90	120
Bream	^a	^a	^a	^a	^a
Roach	^a	^a	^a	^a	^a
Pike	^a			^b	^b
Perch	^b	^b	^b	^b	^b
Pike-perch	^a	^b	^b	^b	^b

^{a, b, c, d}No significant differences in total oxidation level (TOTOX), between species and for the same photooxidation time.