Involvement of Taste Receptors in the Oro-Sensory Perception of Nutrients in Rainbow Trout (Oncorhynchus mykiss) Fed Diets with Different Fatty Acid Profiles

Table 2

Selected fatty acid composition (% total fatty acids).

	Diet
	Commercial-like	Vegetal V1	Vegetal V2
C12:0	0.10	0.18	0.22
C14:0	1.70	0.33	0.49
C15:0	0.3	0.04	0.04
C16:0	12.20	15.37	15.02
C17:0	0.2	0.07	0.05
C18:0	2.84	3.67	2.38
C20:0	0.31	0.24	0.23
C22:0	0.30	0.24	0.30
C24:0	0.10	0.14	0.13
Sum of saturated fatty acids	18.07	20.2	18.84
C14:1 ω-7	0.05	0.0	0.02
C16:1 ω-7	2.07	0.17	0.25
C18:1 ω-9	16.72	24.74	19.33
C20:1 ω-9	1.69	0.24	0.18
C22:1 ω-9	1.77	0.0	0.0
Sum of MUFAs	22.30	25.15	19.78
C18:2 ω-6	20.30	26.34	26.34
C18:3 ω-6	0.13	0.0	0.0
C20:2 ω-6	0.17	0.0	0.0
C20:3 ω-6	0.11	0.0	0.05
C22:2 ω-6	0.05	0.10	0.09
C22:4 ω-6	0.32	0.0	0.0
C22:5 ω-6	1.56	0.0	4.94
Sum of ω-6 LC-PUFAs	24.09	26.61	31.56
C16:4 ω-3	0.04	0.06	0.03
C18:3 ω-3 (ALA)	0.80	27.62	1.14
C18:4 ω-3	0.43	0.0	0.0
C20:3 ω-3	0.12	0.0	0.0
C20:4 ω-3	0.34	0.0	0.27
C20:5 ω-3 (EPA)	4.08	0.0	0.91
C21:5 ω-3	0.24	0.0	0.0
C22:4 ω-3	0.14	0.0	0.0
C22:5 ω-3	1.96	0.0	0.14
C22:6 ω-3 (DHA)	26.52	0.19	27.25
Sum of ω-3 LC-PUFAs	34.67	27.86	29.73
Sum of ω-3 (EPA + DHA)	30.6	0.19	28.16
ω-3 (DHA + EPA)/ω-6	1.27	0.0	0.89