Table 1 Comparison of diet composition

Nutrient components and calories

Moisture (%)

8.48

6.2

Crude protein (%)

27.09

25.5

Crude fat (%)

4.69

32.0

Crude fiber (%)

4.54

2.9

Crude ash (%)

7.92

4.0

Nitrogen free extracts (%)

47.2

29.4

Energy (kcal)

339.7

507.6

Fatty acid composition (relative percentage to the total fatty acid)

Total (%)

100.0

100

Saturated fatty acid (%)

21.05

22.3

Monosaturated fatty acid (%)

28.47

66.5

Polyunsaturated fatty acid (%)

47.13

10.4

Myristic acid (%)

1.51

1.1

Myristoleic acid (%)

–

0.3

Pentadecanoic acid (%)

–

0.1

Palmitic acid (%)

16.71

1.2

Palmitoleic acid (%)

2.46

0.4

Heptadecanoic acid (%)

1.08

0.4

Heptadecenoic acid (%)

–

0.3

stearic acid (%)

2.45

7.5

oleic acid (%)

20.35

64.3

Elaidic acid (%)

0.18

–

Vaccenic acid (%)

3.29

–

Linoleic acid (%)

36.37

10.2

α-Linolenic acid (%)

3.08

0.2

Arachidic acid (%)

–

0.3

Icosenoic acid (%)

0.84

0.3

Arachidonic acid (%)

0.18

–

Eicosapentaenoic acid (%)

5.23

–

Behenic acid (%)

0.20

0.2

Docosahexaenoic acid (%)

2.27

–

Lignoceric acid (%)

0.18

–

Tetracosenoic acid (%)

0.27

–

Unidentified (%)

3.35

0.26