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Table 3 Total fat and FA proportion of wild and farmed salmon

From: Survey of n- 3 and n-6 polyunsaturated fatty acids in fish and fish products

 

Salmon fillet

Salmon fillet

 

Relative FA amount [% of FAME]

Absolute FA amount [% of fresh weight]

 

Wild1

Farmed2

Wild

Farmed

 

(n = 10)

(n = 11)

(n = 10)

(n = 11)

 

Mean ± SD

Mean ± SD P3

Mean ± SD

Mean ± SD P4

Total Fat [wt %]

  

2.07 ± 1.14

12.3 ± 4.72*

FA

 

 C16:0

16.6 ± 3.22

13.6 ± 1.85*

0.32 ± 0.16

1.57 ± 0.60*

 C18:0

2.98 ± 0.56

2.86 ± 0.59

0.05 ± 0.02

0.34 ± 0.17*

 C18:1 n-9 (OA)

13.4 ± 2.39

22.3 ± 8.42*

0.27 ± 0.17

2.75 ± 1.83*

 ∑ n- 3 PUFA

28.9 ± 8.97

21.2 ± 4.03*

0.53 ± 0.21

2.40 ± 0.78*

 C18:3 n-3 (ALA)

0.58 ± 0.19

2.29 ± 1.15*

0.01 ± 0.01

0.28 ± 0.20*

 C18:4 n-3 (SDA)

0.94 ± 0.36

1.13 ± 0.43

0.02 ± 0.01

0.12 ± 0.05*

 C20:4 n-3

0.80 ± 0.23

1.17 ± 0.35*

0.02 ± 0.01

0.13 ± 0.05*

 C20:5 n-3 (EPA)

7.29 ± 2.29

5.69 ± 1.85

0.14 ± 0.07

0.65 ± 0.26*

 C22:5 n-3 (DPA)

2.21 ± 1.04

2.53 ± 0.74

0.04 ± 0.02

0.30 ± 0.12*

 C22:6 n-3 (DHA)

16.9 ± 6.18

8.04 ± 2.67*

0.31 ± 0.11

0.88 ± 0.29*

 ∑ EPA & DHA

24.2 ± 7.99

13.7 ± 3.92*

0.44 ± 0.17

1.53 ± 0.52*

 ∑ n -6 PUFA

2.35 ± 0.43

10.6 ± 6.23*

0.05 ± 0.03

1.32 ± 1.07*

 C18:2 n-6 (LA)

1.27 ± 0.32

8.85 ± 6.04*

0.02 ± 0.01

1.11 ± 1.00*

 C18:3 n-6 (GLA)

0.14 ± 0.05

0.30 ± 0.10*

≤0.01 ± 0.00

0.04 ± 0.02*

 C20:4 n-6 (AA)

0.40 ± 0.11

0.40 ± 0.13

0.01 ± 0.00

0.05 ± 0.02*

 C22:5 n-6

0.15 ± 0.04

0.17 ± 0.04

≤0.01 ± 0.00

0.02 ± 0.01*

 ∑ n -3/∑ n -6

12.4 ± 3.86

2.89 ± 1.96*

12.4 ± 3.86

2.89 ± 1.96*

 ∑ n -6/∑ n -3

0.09 ± 0.03

0.56 ± 0.42*

0.09 ± 0.03

0.56 ± 0.42*

 ∑ SFA

24.7 ± 4.51

21.9 ± 2.76

0.47 ± 0.22

2.54 ± 0.95*

 ∑ MUFA

39.5 ± 8.25

42.3 ± 6.17

0.83 ± 0.63

4.96 ± 2.22*

 ∑ PUFA

32.0 ± 9.19

33.5 ± 4.32

0.59 ± 0.24

3.92 ± 1.56*

  1. 1 Wild salmon (Oncorhynchus keta, Oncorhynchus gorbuscha, Oncorhynchus nerka); 2 salmon from aquaculture (Salmo salar), 3 significant differences between wild and aquaculture salmon in terms of % of FAME, P ≤ 0.05; 4 significant differences between wild and aquaculture salmon in terms of % of fresh weight, P ≤ 0.05. AA, arachidonic acid; ALA, α-linolenic acid; DHA, docosahexaenoic acid; DPA, docosapentaenoic acid; EPA, eicosapentaenoic acid; GLA, γ-linolenic acid; LA, linoleic acid; OA, oleic acid; SDA, stearidonic acid.