Table 7. Fatty acids composition of whole-body shrimp fed different experimental diets for eight weeks (% of total fatty acids)

Fatty acids	Diet¹⁾		p-value
Fatty acids	FM20	FM10	p-value
C14:0 (myristic acid)	1.75 ± 0.00^a	1.69 ± 0.01^b	0.0083
C15:0 (pentadecanoic acid)	0.46 ± 0.01^b	0.57 ± 0.01^a	0.0015
C16:0 (palmitic acid)	34.8 ± 0.1^b	40.5 ± 0.1^a	< 0.0001
C16:1 (n-7) (palmitoleic acid)	1.22 ± 0.02^b	1.36 ± 0.02^a	0.0102
C17:0 (margaric acid)	0.80 ± 0.01^b	1.23 ± 0.02^a	< 0.0001
C18:0 (stearic acid)	16.4 ± 0.0^b	17.3 ± 0.0^a	< 0.0001
C18:1 (n-9c) (oleic acid)	11.0 ± 0.1^b	13.6 ± 0.1^a	< 0.0001
C18:2 (n-6c) (linoleic acid)	12.7 ± 0.0^a	9.18 ± 0.05^b	< 0.0001
C18:3 (n-3) (α-linolenic acid)	1.00 ± 0.01^a	0.66 ± 0.01^b	< 0.0001
C20:0 (arachidic acid)	0.57 ± 0.00^b	0.73 ± 0.01^a	< 0.0001
C20:1 (n-9) (cis-11-eicosenoic acid)	1.14 ± 0.03^a	0.79 ± 0.03^b	0.0009
C20:2 (n-6) (cis-11,14-eicosadienoic acid)	ND	0.64 ± 0.03	-
C20:4 (n-6) (arachidonic acid)	1.87 ± 0.03^b	3.00 ± 0.09^a	0.0003
C20:5 (n-3) (eicosapentaenoic acid, EPA)	7.95 ± 0.03^a	4.67 ± 0.02^b	< 0.0001
C22:0 (behenic acid)	0.60 ± 0.01^b	0.67 ± 0.01^a	0.0102
C22:6 (n-3) (docosahexaenoic acid, DHA)	7.08 ± 0.02^a	4.02 ± 0.06^b	< 0.0001
Σ saturated fatty acid	55.4 ± 0.0^b	62.7 ± 0.1^a	< 0.0001
Σ monounsaturated fatty acid	13.4 ± 0.0^b	15.8 ± 0.1^a	< 0.0001
Σ polyunsaturated fatty acid (PUFA)	31.2 ± 0.1^a	21.5 ± 0.0^b	< 0.0001
Σ n-3 PUFA	16.0 ± 0.0^a	9.35 ± 0.05^b	< 0.0001
Σ n-6 PUFA	13.3 ± 0.0^a	9.18 ± 0.05^b	< 0.0001
n-3:n-6 ratio	1.21 ± 0.00^a	1.02 ± 0.00^b	< 0.0001
EPA/DHA	1.12 ± 0.01	1.16 ± 0.02	0.0897
Total	100	100

Values represent the means of triplicate groups of Pacific white shrimp where the values within each row with different superscript letters indicate statistically significant differences (mean ± SEM; p < 0.05).
Diets represent FM20: fishmeal contents of 200 g kg^–1, FM10: fishmeal contents of 100 g kg^–1.
ND, not detected.