Essential polyunsaturated fatty acid in the polar lipid fraction of membrane haemocytes, expressed as percentage of total lipids, at the start and after eight weeks of conditioning
| . | . | After 8 weeks . | . | . | ||
|---|---|---|---|---|---|---|
| . | Initial . | C. calcitrans . | T. suecica . | T-Iso . | ||
| Oysters | ||||||
| 20:4(n-6) | 5.6±1.2 | 7.5±1.6b | 4.5±0.1a,* | 4.4±0.9a,* | ||
| 20:5(n-3) | 20.2±3.1 | 17.9±5.0a | 12.3±4.1a | 9.7±2.1a,* | ||
| 22:6(n-3) | 19.5±4.9 | 5.0±1.1a,* | 8.0±5.1a,* | 18.2±0.7b | ||
| Total saturated | 20.4±10.2 | 30.4±6.2a,* | 35.5±1.5a,* | 25.7±5.9a | ||
| Total monounsaturated | 12.2±5.22 | 17.6±2.2a | 16.1±1.6a | 17.1±0.6a | ||
| Total polyunsaturated | 60.1±12.4 | 45.5±2.0a,b | 43.0±1.6a,* | 50.9±4.2b | ||
| Clams | ||||||
| 20:4(n-6) | 5.2±0.8 | 10.4±1.3b,* | 6.6±0.4a | 5.0±0.4a | ||
| 20:5(n-3) | 6.7±0.2 | 11.1±0.3a,* | 6.4±0.3b | 1.6±0.6c,* | ||
| 22:6(n-3) | 22.6±1.8 | 9.7±0.6a,* | 14.8±1.2b | 21.3±1.7c | ||
| Total saturated | 23.9±5.9 | 23.9±0.2a | 20.8±1.6a | 22.3±3.7a | ||
| Total monounsaturated | 12.8±1.1 | 16.7±2.2a | 14.7±0.9a | 16.8±1.2a,* | ||
| Total polyunsaturated | 54.3±5.6 | 50.9±2.7a | 54.7±1.6a | 54.8±2.1a | ||
| . | . | After 8 weeks . | . | . | ||
|---|---|---|---|---|---|---|
| . | Initial . | C. calcitrans . | T. suecica . | T-Iso . | ||
| Oysters | ||||||
| 20:4(n-6) | 5.6±1.2 | 7.5±1.6b | 4.5±0.1a,* | 4.4±0.9a,* | ||
| 20:5(n-3) | 20.2±3.1 | 17.9±5.0a | 12.3±4.1a | 9.7±2.1a,* | ||
| 22:6(n-3) | 19.5±4.9 | 5.0±1.1a,* | 8.0±5.1a,* | 18.2±0.7b | ||
| Total saturated | 20.4±10.2 | 30.4±6.2a,* | 35.5±1.5a,* | 25.7±5.9a | ||
| Total monounsaturated | 12.2±5.22 | 17.6±2.2a | 16.1±1.6a | 17.1±0.6a | ||
| Total polyunsaturated | 60.1±12.4 | 45.5±2.0a,b | 43.0±1.6a,* | 50.9±4.2b | ||
| Clams | ||||||
| 20:4(n-6) | 5.2±0.8 | 10.4±1.3b,* | 6.6±0.4a | 5.0±0.4a | ||
| 20:5(n-3) | 6.7±0.2 | 11.1±0.3a,* | 6.4±0.3b | 1.6±0.6c,* | ||
| 22:6(n-3) | 22.6±1.8 | 9.7±0.6a,* | 14.8±1.2b | 21.3±1.7c | ||
| Total saturated | 23.9±5.9 | 23.9±0.2a | 20.8±1.6a | 22.3±3.7a | ||
| Total monounsaturated | 12.8±1.1 | 16.7±2.2a | 14.7±0.9a | 16.8±1.2a,* | ||
| Total polyunsaturated | 54.3±5.6 | 50.9±2.7a | 54.7±1.6a | 54.8±2.1a | ||
Different lower-case letters indicate significant difference between dietary treatments (mean ± s.d.; N=3; ANOVA P<0.01 for clams and P<0.05 for oysters). Asterisks indicate significant difference between a dietary treatment and initial at P<0.05.