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Table 2 Lipid class composition (% of total lipid) of the four crab species. Means ± standard deviation, n = 10 for each species (for technical reasons, only 10 of the 12 samples were analyzed)

From: Dietary preferences of brachyuran crabs from Taiwan for marine or terrestrial food sources: evidence based on fatty acid trophic markers

Lipid class (%TL) Per. aff. Gra. alb. Ori. int. Geo. alb.
Wax or sterol esters 1.3 ± 0.9 9.2 ± 4.2 1.5 ± 1.5 2.5 ± 2.6
Triacylglycerols 44.8 ± 35.7 30.6 ± 28.8 19.4 ± 28.0 19.9 ± 32.1
Free fatty acids 0.2 ± 0.2 1.2 ± 1.0 0.6 ± 0.6 0.1 ± 0.3
Sterols 3.4 ± 3.4 4.5 ± 2.6 3.2 ± 2.5 6.0 ± 3.0
Polar lipids 50.3 ± 32.5 54.5 ± 27.7 75.2 ± 27.0 71.6 ± 29.2