Phosphatidylcholine in Krill Meal and Krill Oil as a Source of Choline for Prevention of Intestinal Steatosis in Atlantic Salmon

Table 2

Digestibility (%) of choline, crude protein, lipid (sum of fatty acids), and fatty acids.

	Ref0	KO1	KO2	KM1	KM2	Ref high	(ANOVA)
Choline	77^a	93^bc	96^bc	92^b	95^bc	98^c	0.0003
Crude protein	93	93	94	95	94	94	0.35
∑ FFA	82^a	98^b	99^b	98^b	99^b	99^b	0.003
C14: 0	77^a	97^b	99^b	97^b	99^b	99^b	0.0006
C16: 0	71^a	94^b	98^b	98^b	98^b	98^b	0.0008
C16: 1n7	88^a	99^b	100^b	100^b	100^b	100^b	0.007
C18: 0	69^a	94^b	97^b	98^b	98^b	98^b	0.0007
18: 1n9c	84^a	99^b	99^b	99^b	99^b	99^b	0.008
C18: 2n6c	89^a	98^b	98^b	98^b	99^b	99^b	0.018
C18: 3n3	90^a	99^b	100^b	100^b	100^b	100^b	0.014
C20: 1	79^a	98^b	99^b	99^b	99^b	99^b	0.0007
C20: 5n3	97	99	99	99	99	100	0.050
C22: 6n3	93	99	99	99	99	99	0.050

For explanation of diet codes, see Table 1. Different letters denote significant differences among the diet groups.