Fig. 2
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Percentage of total fatty acids of food sources and organisms in semi-intensive (red bars), coupled semi-intensive lagoon (brown bars) and extensive ponds (green bars, mean ± SD). Only fatty acids that contributed more than 5% each to the total fatty acids of at least one sample are shown. Letters indicate significant differences among ponds (permANOVA, p ≤ 0.05).
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