Fatty acid   TCLE0 TCLE25 TCLE50 TCLE75 TCLE100
Lauric acid C12:0 2.78 1.91 2.25 1.27 0.90
Myristic acid C14:0 55.03 62.84 76.45 60.63 52.54
Pentadecanoic acid C15:0 10.93 10.61 13.97 10.14 8.19
Palmitic acid C16:0 391.67 310.92 412.69 306.83 262.59
Heptadecanoic acid C17:0 20.70 18.93 25.57 20.11 16.40
Stearic acid C18:0 157.05 109.19 154.90 119.60 99.61
Archidic acid C20:0 7.60 7.66 13.04 8.96 7.42
Behenic acid C22:0 7.42 6.26 7.64 5.52 4.64
Lignoceric acid C24:0 3.86 3.52 5.28 3.42 2.65
Total Saturated fatty acid 657.04 531.84 711.79 539.48 454.64
Palmitoleic acid C16:1n7 71.30 86.72 11.69 83.09 63.86
Trans-9-Elaidic acid C18:1n9t 21.31 10.32 16.85 6.22 4.47
cis-9- Oleic acid C18:1n9c 389.38 223.47 333.43 195.63 144.81
cis-11- Eicosenoic acid C20:1n11 37.99 32.24 52.52 41.11 28.46
Erucic acid C22:1n9 5.83 4.69 7.78 4.57 3.19
Nervonic acid C24:1n9 5.28 4.22 7.60 4.05 2.76
Total Monounsaturated fatty acid 531.12 361.66 529.87 334.67 247.55
cis-9,12- Linoleic acid C18:2n6 215.65 205.34 217.59 218.68 217.34
gamma- Linolenic acid C18:3n6 - 2.09 2.54 2.01 1.44
alpha - Linolenic acid C18:3n3 16.51 24.17 25.80 23.83 21.87
Cis-11,14- Eicosadienoic acid C20:2  16.78 14.81 16.85 17.71 16.66
cis-8,11,14-Eicosatrienoic acid C20:3n6 5.38 4.38 4.67 3.42 2.41
Cis-11,14,17-Eicosatrienoic acid C20:3n3 - - - - -
Arachinodic acid (ARA) C20:4n6 84.77 72.05 91.07 68.20 52.65
Eicosapentaenoic acid (EPA) C20:5n3 88.72 108.26 137.91 108.20 89.52
Docosahexaenoic acid (DHA) C22:6n3 212.67 208.85 300.55 201.24 143.43
Total n-6 PUFA 305.80 283.86 315.87 292.31 273.94
Total n-3 PUFA 317.90 356.09 481.11 350.98 271.48
Total polyunsaturated fatty acid 640.48 639.95 796.98 643.29 545.32
Total unsaturated fatty acid 1171.60 1001.61 1326.85 977.96 792.87
Remarks:
TCLE0=Fishmeal 100% and tuna-cooking liquid effluent 0%
TCLE25=Fishmeal 75% and tuna-cooking liquid effluent 25%
TCLE50=Fishmeal 50% and tuna-cooking liquid effluent 50%
TCLE75=Fishmeal 25% and tuna-cooking liquid effluent 75%
TCLE100=Fishmeal 0% and tuna-cooking liquid effluent 100%
Table 4: Fatty acid compositions of whole body of B areolata fed experimental diets containing 5 levels of tuna-cooking liquid effluent for 150 days (FA mg/100 g dry sample).
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