Table 2. Fatty acid composition of the experimental diets (%, fatty acid) for red seabream (Pagrus major)

	CON	MX20	MX40
12:0	0.05	0.06	0.06
14:0	2.07	2.09	1.66
14:1	0.00	0.07	0.05
15:0	0.39	0.32	0.22
16:0	15.9	17.4	17.3
16:1	2.47	2.81	2.49
17:0	0.40	0.38	0.31
18:0	5.64	5.88	5.62
18:1 n-9	25.5	28.5	31.1
18:2 n-6	30.4	26.4	28.8
20:0	0.37	0.35	0.30
20:1	0.83	1.19	1.20
18:3 n-3	3.26	3.16	3.36
20:2	0.13	0.14	0.07
22:0	0.36	0.29	0.27
20:3 n-6	0.13	0.09	0.08
22:1 n-9	0.17	0.21	0.20
20:3 n-3	0.05	0.05	0.04
23:0	0.72	0.66	0.45
24:0	0.22	0.18	0.16
20:5 n-3	3.29	3.10	2.15
24:1	0.45	0.43	0.28
22:6 n-3	7.13	6.22	3.64
∑SFA	26.2	27.5	26.3
∑MUFA	29.5	33.2	35.3
∑n3FA	13.7	12.5	9.19
∑n6FA	30.5	26.5	28.9
∑HUFA	10.6	9.46	5.91
∑n3/∑n6	0.45	0.47	0.32

CON, considered as control.