Dietary Mercury Exposure Resulted in Behavioral Differences in Mice Contaminated with Fish-Associated Methylmercury Compared to Methylmercury Chloride Added to Diet

Table 1

The composition of the diets used^a.

	Control and MeHg diets	Fish diet^b
Moisture	10	10
Fat	2.71	2.66
Protein	14.38	18.08
Fibre	4.65	4.45
Ash	6.00	5.94
Carbohydrates
Starch	45.0	43.3
Sugar	4.05	3.85
Pectin	1.52	1.45
Hemicellulose	10.17	9.67
Cellulose	4.32	4.11
Lignin	1.68	1.60
Fatty acids
Saturated fatty acids
C12:0 lauric	0.02	0.02
C14:0 myristic	0.14	0.14
C16:0 palmitic	0.31	0.31
C18:0 stearic	0.04	0.04
Monounsaturated fatty acids
C14:1 (ω5) myristoleic	0.02	0.02
C16:1 (ω7) palmitoleic	0.09	0.09
C18:1 (ω9) oleic	0.77	0.74
Polyunsaturated fatty acids
C18:2 (ω6) linoleic	0.69	0.66
C18:3 (ω3) linolenic	0.06	0.05
C20:4 (ω6) Arachidonic	0.13	0.13
C20:5 (ω3) (EPA) Eicosapentaenoic	<0.002	0.015
C22:1 (ω9) erucic	0.002	0.004
C22:5 (ω3) (DPA) Docosapentaenoic	<0.002	0.007
C22:6 (ω3) (DHA) Docosahexaenoic	<0.002	0.029

^aNutrients and compounds are given as their percentages in the diets.
^bFish diet: mice were fed a 4.9% aimara flesh-containing diet.