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Table 4 Amino acid composition, fatty acid composition, and vitamin D content of the experimental diets

From: A fish protein hydrolysate alters fatty acid composition in liver and adipose tissue and increases plasma carnitine levels in a mouse model of chronic inflammation

Diet groups Control (wt%)a FPH (wt%)
Amino acids:   
   ALA 3.01 6.97
   ARG 3.14 5.23
   ASP 7.27 8.51
   GLU 22.14 16.42
   GLY 1.85 8.21
   HIS 2.60 2.32
   HYP 0.00 1.54
   ILE 4.88 3.74
   LEU 9.17 7.51
   LYS 7.92 8.22
   MET 2.89 3.13
   PHE 4.92 3.51
   PRO 10.61 6.69
   SER 5.37 4.56
   TAU 0.00 2.10
   THR 4.04 4.01
   TYR 3.92 2.29
   VAL 6.26 5.04
Fatty acids:   
   AA 0.18 0.18
   EPA 0.02 0.10
   DPA 0.08 0.11
   DHA 0.05 0.20
n-3 PUFA/ n-6 PUFA 0,10 0,12
  1. a Weight % (wt%) of total protein or fatty acids.
  2. Abbreviations: AA arachidonic acid, Ala Alanine, Arg Arginine, Asp Aspartic acid, DHA docosahexaenoic acid, DPA docosapentaenoic acid, EPA eicosapentaenoic acid, FPH fish protein hydrolysate, Glu Glutamate, Gly Glycine, His Histidine, Hyp Hydroxyproline, Ile Isoleucine, Leu Leucine, Lys Lysine, Met Methionine, Phe Phenylalanine, Pro Proline, Ser Serine, Tau Taurine, Thr Threonine, Tyr Tyrosine, Val Valine.