Effect of Supplementation with n-3 Fatty Acids Extracted from Microalgae on Inflammation Biomarkers from Two Different Strains of Mice

Table 1

Nutrient composition of study groups’ diet.

RC group		LY group		SAT group		MD group
Protein, %	23.9	Protein, %	23.9	Protein, %	23.9	Protein, %	23.9
Starch, %	31.9	Starch, %	31.9	Starch, %	31.9	Starch, %	31.9
Glucose, %	0.22	Glucose, %	0.22	Glucose, %	0.22	Glucose, %	0.22
Fiber (crude), %	5.10	Fiber (crude), %	5.10	Fiber (crude), %	5.10	Fiber (crude), %	5.10
Cholesterol, ppm	200	Cholesterol, ppm	200	Cholesterol, ppm	200	Cholesterol, ppm	200
EPA + DHA, %	0.2	EPA + DHA, %	0.2	EPA + DHA, %	0.2	EPA + DHA, %	2.0
Metabolizable energy: 3.02 kcal/g		Metabolizable energy: 3.02 kcal/g + 0.09 kcal/mg of lyophilized fatty acids		Metabolizable energy: 3.02 kcal/g + 0.09 kcal/mg of coconut oil		Metabolizable energy: 3.07 kcal/g

Microalgae source.