Table 2 Nutrient composition and fatty acid profiles of the herring oil, soya oil, and canola oil experimental diets

3

3

3

39.1 ± 0.7

39.8 ± 0.9

39.5 ± 0.5

15.1 ± 0.3

15.6 ± 0.5

14.8 ± 0.3

6.7 ± 0.4

7.7 ± 0.9

6.5 ± 0.5

12.5 ± 0.8

13.5 ± 1.2

13.86 ± 0.5

4.0 ± 0.2

3.8 ± 0.2

3.8 ± 0.3

6364 ± 100

6904 ± 301

6414 ± 117

25.7 ± 0.5^A

20.4 ± 0.4^B

14.9 ± 0.5^C

10.6 ± 0.5^C

17.4 ± 0.4^B

48.3 ± 0.5^A

17.34 ± 0.05^A

0.13 ± 0.03^B

0.08 ± 0.01^C

53.17 ± 0.29^A

20.99 ± 0.29^B

53.85 ± 0.29^A

8.86 ± 0.08^C

45.98 ± 0.08^A

21.18 ± 0.02^B

1.47 ± 0.13

1.23 ± 0.13

1.08 ± 0.13

10.83 ± 0.55^C

47.56 ± 0.55^A

22.61 ± 0.55^B

0.75 ± 0.14^C

8.12 ±0.14^A

6.65 ± 0.14^B

4.05 ± 0.07^A

0.82 ± 0.07^B

0.54 ± 0.07^C

3.40 ± 0.18^A

1.52 ± 0.18^B

1.03 ± 0.18^B

10.29 ± 0.29^A

10.97 ± 0.29^A

8.57 ± 0.29^B

1.05 ± 0.03^C

4.35 ± 0.03^A

2.63 ± 0.03^B