Open Access
Table 10.
Fatty acid composition of several investigated fish species adapted from different source.
| Fatty acids | Turbot (Psetta maxima) (a) |
Menhaden (b) |
Mackerel (c) |
Mackerel (d) |
Herring (mean value) (e) |
menhaden (f) |
Seal (c) |
Whale muscle (c) |
|---|---|---|---|---|---|---|---|---|
| 14:0 | 6.9 | 11.3 | 5.1 | 5.3 | 6.2 | 7.6 | 5.0 | 2.6 |
| 15:0 | – | 0.7 | – | 0.6 | – | 0.6 | – | |
| 16:0 | 14.4 | 21.3 | 12.6 | 19.4 | 11.6 | 19.2 | 11.3 | 15.3 |
| 16:1n-7 | 12.6 | 8.1 | 4.5 | 3.8 | 10.4 | – | 5.7 | |
| 18:0 | 1.5 | 3.5 | 2.6 | 4.9 | 1.0 | 3.54 | 1.1 | 5.7 |
| 18:1n-9 | 5.9 | 10.4 | 12.3 | 13.9 | 7.2 | 12.3 | 22.3 | 38.8 |
| 18:1n-7 | 2.6 | – | – | 1.3 | – | 4.9 | 4.0 | |
| 18:2n-6 | 5.3 | 1.5 | 1.5 | 1.9 | 1.6 | 1.3 | 1.1 | 1.1 |
| 18:3n-3 | 1.2 | 1.4 | 1.1 | 2.3 | 1.3 | 1.2 | – | – |
| 18:4n-3 | 2.2 | 3.3 | 2.0 | – | 3.5 | 2.3 | – | – |
| 20:1n-9 | 9.2 | 1.0 | 7.2 | 4.4 | 12.5 | 2.0 | – | 6.1 |
| 20:4n-6 | 0.4 | 1.3 | – | 1.7 | – | 2.1 | – | – |
| 20:5n-3 | 6.8 | 14.1 | 6.1 | 8.7 | 6.3 | 12.0 | 6.6 | 0.9 |
| 22:1n-11 | 11.3 | – | – | – | 21.5 | – | 2.3 | 2.2 |
| 22:5n-3 | 1.8 | 2.8 | – | 1.3 | – | 3.0 | 4.4 | 0.7 |
| 22:6n-3 | 11.1 | 14.4 | 7.0 | 15.9 | 10.6 | 8.4 | 8.7 |
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