## 3 Results  
### Fatty Chain Composition in Experimental Diets  
AM-derived EtnGpl comprised 84.2 mol% PIsEtn and 15.8 mol% PtdEtn in EtnGpl (Table 1). Conversely, PL-derived EtnGpl comprised 7.8 mol% PIsEtn and 92.2 mol% PtdEtn. The PIsEtn contents in the AM and PL diets were 108.7 mol and 10.0 mol/100 g diet, respectively, whereas the PIsEtn content in the basal diet was not detected. The \(n\)-3-to-\(n\)-6 ratios in the basal, AM, and PL diets were 0.24, 0.25, and 0.24, respectively, for the first four weeks using fish oil from skipjack tuna (Table 2). For the final three weeks using mixed fish oil, this ratio was 0.22, 0.23, and 0.22, respectively, in the basal, AM, and PL diets. The level of EPA in the AM diet was approximately 1.3 times higher than that in the other diets, and the level of DHA was similar among all diets.  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Acyl**} & \multicolumn{4}{c}{**AM EtnGpl**} & \multicolumn{1}{c}{**PL EtnGpl**} & \multirow{2}{*}{**Alkenyl**} & \multirow{2}{*}{**AM EtnGpl**} & \multirow{2}{*}{**PL EtnGpl**} \\ \cline{2-2} \cline{5-6}  & \multicolumn{1}{c}{**mol\% in Total Fatty Chains**} & & & & **mol\% in Total Fatty Chains** \\ \hline
16:0 & 1.3 & 7.4 & 16:0 ol & 4.5 & 1.5 \\
16:1\(n\)-7 & 1.6 & 0.1 & 18:0 & 34.4 & 2.1 \\
18:0 & 3.9 & 36.3 & 18:1 ol & 3.2 & 0.3 \\
18:1\(n\)-9 & 2.0 & 6.6 & Total & 42.1 & 3.9 \\
18:2\(n\)-6 & 0.3 & 8.1 & & & \\
18:3\(n\)-3 & 0.8 & 0.0 & & & \\
20:4\(n\)-6 & 1.8 & 28.6 & & & \\
20:5\(n\)-3 & 32.9 & 0.5 & & & \\
22:4\(n\)-6 & nd & 1.3 & & & \\
22:5\(n\)-3 & 0.4 & 2.0 & & & \\
22:6\(n\)-3 & 9.4 & 3.7 & & & \\ Others & 0.8 & 0.9 & & & \\ \hline \hline \end{tabular} All values are presented as the means of two analyses. AM, asidian muscle; EtnGpl, ethanolamine glycerolphospholipid; nd, not detected; PL, porcine liver.  
\end{table}
Table 1: Fatty chain composition of EtnGpl from AM and PL.  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multicolumn{2}{c}{**(A)**} & \multicolumn{5}{c}{**(B)**} \\ \hline \multirow{2}{*}{**Acyl**} & \multicolumn{2}{c}{**Basal**} & \multirow{2}{*}{**AM Diet**} & \multirow{2}{*}{**PL**} & \multirow{2}{*}{**Acyl**} & \multirow{2}{*}{**Basal**} & \multirow{2}{*}{**AM Diet**} & \multirow{2}{*}{**PL**} \\ \cline{2-2} \cline{5-6}  & \multicolumn{1}{c}{**Diet**} & & & & & **DIet** \\ \cline{2-2} \cline{5-6}  & \multicolumn{1}{c}{**\(\mu\)mol/100 g Diet**} & & & & & **mol/100 g Diet** \\ \hline
14:0 & 199.4 & 200.6 & 199.4 & 14:0 & 209.5 & 210.7 & 209.5 \\
16:0 & 341.0 & 3146.1 & 3159.4 & 16:0 & 3352.8 & 3357.9 & 3371.3 \\
16:1\(n\)-7 & 254.9 & 259.0 & 254.9 & 16:1\(n\)-7 & 216.2 & 220.2 & 216.2 \\
18:0 & 936.0 & 948.5 & 1046.4 & 18:0 & 1086.3 & 1098.7 & 1196.6 \\
18:1\(n\)-9 & 4853.5 & 4858.7 & 4866.8 & 18:1\(n\)-9 & 5035.3 & 5058.7 & 5066.8 \\
18:1\(n\)-7 & 374.2 & 376.5 & 375.8 & 18:1\(n\)-7 & 384.4 & 386.7 & 386.0 \\
18:2\(n\)-6 & 10,428.8 & 10,429.9 & 10,455.3 & 18:2\(n\)-6 & 10,464.5 & 10,465.6 & 10,490.9 \\
18:3\(n\)-3 & 1220.0 & 1222.2 & 120.3 & 18:3\(n\)-3 & 1271.5 & 1273.8 & 1271.8 \\
20:4\(n\)-6 & 83.0 & 87.4 & 145.4 & 20:4\(n\)-6 & 134.3 & 138.7 & 196.7 \\
20:5\(n\)-3 & 243.3 & 327.7 & 244.2 & 20:5\(n\)-3 & 255.7 & 340.0 & 256.5 \\
22:4\(n\)-6 & 6.7 & 6.7 & 10.5 & 22:4\(n\)-6 & nd & nd & 3.7 \\ \hline \hline \end{tabular}
\end{table}
Table 2: Fatty acid composition of each experimental diet.