Fig. 3. Characteristics of the neutral lipids in mussel and oyster digestive glands as a function of time. Data presented here are (A) the concentration of triglycerides, (B) the unsaturation index and (C–F) the mol % of polyunsaturated fatty acids (PUFA; C), 22:6n-3 (D), 20:5n-3 (E) and 18:4n-3 (F). Values are means ± s.e.m, N=2–6 tanks. The green line indicates dietary values. The unsaturation index is calculated as the sum of the molar percentage of each unsaturated fatty acid multiplied by the number of double bonds within that fatty acid. Data from different overwintering temperatures were pooled as this effect was not significant. Different letters indicate significant differences.