Table 4

	Ripening
		0	5	10	15	20
Saturated	12:00	0.02 ± 0.00^b1)	0.02 ± 0.00^b	0.03 ± 0.00^a	0.03 ± 0.00^a	0.03 ± 0.00^a
	14:00	1.16 ± 0.03^a	0.78 ± 0.02^b	0.48 ± 0.01^c	0.47 ± 0.01^c	0.46 ± 0.01^c
	16:00	12.00 ± 0.27^e	12.66 ± 0.29^d	13.99 ± 0.35^c	15.77 ± 0.39^b	16.54 ± 0.38^a
	17:00	0.69 ± 0.01^b	0.63 ± 0.02^c	0.75 ± 0.02^a	0.74 ± 0.02^a	0.72 ± 0.02^a
	18:00	4.78 ± 0.15^b	4.74 ± 0.11^b	6.88 ± 0.16^a	6.75 ± 0.15^a	6.65 ± 0.17^a
	20:00	0.08 ± 0.00^e	0.11 ± 0.00^d	0.17 ± 0.01^c	0.16 ± 0.00^b	0.18 ± 0.00^a
	21:00	0.61 ± 0.01^a	0.63 ± 0.01^a	0.45 ± 0.01^b	0.44 ± 0.01^b	0.43 ± 0.01^b
	22:00	0.41 ± 0.01^b	0.49 ± 0.01^a	0.33 ± 0.01^c	0.33 ± 0.01^c	0.32 ± 0.00^c
	24:00:00	9.57 ± 0.19^b	9.24 ± 0.21^b	11.04 ± 0.31^a	10.83 ± 0.29^a	11.18 ± 0.12^a
	Total	29.31 ± 0.67^c	29.31 ± 0.83^c	34.12 ± 0.83^b	35.50 ± 0.46^a	36.52 ± 0.78^a
Mono-unsaturated	14:1 n-5	0.02 ± 0.00^b	0.01 ± 0.00^b	0.37 ± 0.01^a	0.36 ± 0.01^a	0.36 ± 0.01^a
	16:1 n-7	3.73 ± 0.08^a	3.75 ± 0.09^a	2.59 ± 0.06^b	2.54 ± 0.06^b	2.51 ± 0.07^b
	18:1 n-9	7.65 ± 0.18^b	8.94 ± 0.27^a	6.45 ± 0.15^c	6.33 ± 0.14^c	6.24 ± 0.18^c
	20:1 n-9	0.07 ± 0.00^b	0.02 ± 0.00^c	0.35 ± 0.01^a	0.34 ± 0.01^a	0.34 ± 0.01^a
	22:1 n-9	0.21 ± 0.00^b	0.12 ± 0.00^c	0.27 ± 0.01^a	0.26 ± 0.01^a	0.26 ± 0.01^a
	24:1 n-9	0.03 ± 0.00^c	0.68 ± 0.01^a	0.37 ± 0.01^b	0.37 ± 0.01^b	0.36 ± 0.01^b
	Total	11.71 ± 0.29^b	13.53 ± 0.26^a	10.41 ± 0.27^c	10.21 ± 0.21^cd	10.06 ± 0.14^d
Di-unsaturated	18:2 n-6	1.17 ± 0.03^a	1.02 ± 0.03^b	0.78 ± 0.02^c	0.66 ± 0.01^d	0.66 ± 0.02^d
	20:2 n-6	0.31 ± 0.01^a	0.15 ± 0.00^b	0.10 ± 0.00^c	0.08 ± 0.00^d	0.03 ± 0.00^e
	22:2 n-6	0.15 ± 0.00^a	0.08 ± 0.00^b	0.04 ± 0.00^c	0.04 ± 0.00^c	0.04 ± 0.00^c
	Total	1.62 ± 0.02^a	1.25 ± 0.04^b	0.92 ± 0.03^c	0.78 ± 0.02^d	0.72 ± 0.01^e
Poly-unsaturated	18:3 n-3	10.72 ± 0.23^a	10.21 ± 0.22^b	8.27 ± 0.20^c	8.11 ± 0.21^c	7.99 ± 0.19^c
	20:3 n-6	0.01 ± 0.00^c	0.02 ± 0.00^b	0.03 ± 0.00^a	0.03 ± 0.00^ab	0.03 ± 0.00^ab
	18:3 n-6	0.12 ± 0.00^a	0.09 ± 0.00^b	0.08 ± 0.00^c	0.07 ± 0.00^c	0.07 ± 0.00^c
	20:4 n-6	6.80 ± 0.20^a	6.07 ± 0.11^c	6.58 ± 0.19^ab	6.46 ± 0.20^b	6.36 ± 0.14b^c
	20:5 n-3	0.02 ± 0.00^d	0.04 ± 0.00^c	0.06 ± 0.00^a	0.06 ± 0.00^ab	0.06 ± 0.00^b
	22:6 n-3	39.69 ± 0.92^a	39.48 ± 1.24^a	39.53 ± 0.91^a	38.77 ± 0.93^a	38.20 ± 0.76^a
	Total	57.36 ± 1.44^a	55.92 ± 1.09^ab	54.55 ± 1.43^bc	53.50 ± 1.10^cd	52.71 ± 0.74^d

Values are means ± SD (n = 3). Values with different superscripts in the same row are significantly different at P<0.05 by Duncan's multiple range test.

Table 4: Fatty acid composition of skate during different ripening periods (weight, %).