The apparent <i>in vivo</i> enzymatic activities (nmol/g/day), including <i>de novo</i> production, β-oxidation, desaturation and elongation of total fatty acids grouped per main classes, in rainbow trout fillet fed the experimental diets for 88 days and deduced by the whole body fatty acid balance

Data are expressed as mean ± s.e.m., n = 3; N = 6. P-value: ns = not significant; *, ** and *** indicate P<0.05, <0.01 and <0.001, respectively. 1See table 1 for experimental diets and treatments abbreviation. 2See table 3 for fatty acid classes abbreviations. 2Fatty acid classes abbreviations: SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; n-6 PUFA: omega-6 polyunsaturated fatty acids; n-3 PUFA: omega-3 polyunsaturated fatty acids.