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

Table 4

Percentage share of individual groups of fatty acids before and after photooxidation.

Group of FA	Bream		Roach		Pike		Perch		Pike-perch
	Time of photooxidation (min)
	0	120	0	120	0	120	0	120	0	120
SFA	27.22	28.45	30.12	33.02	30.52	31.96	29.34	29.75	35.98	37.45
MUFA	57.87	59.12	39.23	41.58	29.28	32.14	22.15	25.08	25.47	29.34
PUFA	14.92	12.43	30.65	25.40	40.20	35.90	48.51	45.17	38.55	33.21
∑n-3	9.06^aA	7.76^aB	22.02^cA	21.16^cA	37.11^bA	31.15^bB	37.65^bA	32.71^bB	34.12^dA	28.44^dB
∑n-6	5.85^aA	4.68^aB	8.63^cA	5.34^cB	3.09^eA	4.75^eB	10.86^bA	12.46^bB	4.38^dA	4.77^dA
n6/n3	0.65	0.60	0.39	0.26	0.08	0.15	0.29	0.38	0.13	0.17

Relative error did not exceed 5% between repetitions . ^{a, b, c, d, e}Significant differences for the sum of n-3 and n-6 acids, between species and for the same photooxidation time. ^{A, B}Significant differences for the sum of n-3 and n-6 acids, within species and for the different photooxidation time.