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Table 2 Total fat content and FA proportion of fillets of the seven most frequently consumed fish species

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

  Marine Freshwater/marine Freshwater (Aquaculture)
  Herring1 Tuna2 Pollock3 Alaska pollock4 Salmon5 Rainbow trout6 Iridescent shark7
  (n = 9) (n = 10) (n = 10) (n = 10) (n = 21) (n = 10) (n = 10)
  Mean ± SD Mean ± SD Mean ± SD Mean ± SD Mean ± SD Mean ± SD Mean ± SD
Total fat [wt %] 12.7 ± 3.09 a 2.28 ± 2.59 c 0.99 ± 0.37 c 0.81 ± 0.27 c 7.43 ± 6.25 b 7.93 ± 3.79 b 1.54 ± 0.49 c
FA [% of FAME]  
 C16:0 13.3 ± 1.35f 22.3 ± 2.79b 18.9 ± 1.72c 17.7 ± 2.48cd 15.0 ± 2.98ef 16.0 ± 1.64de 28.9 ± 2.00a
 C18:0 1.07 ± 0.12d 8.15 ± 1.12a 4.66 ± 0.85b 3.09 ± 0.35c 2.92 ± 0.56c 3.42 ± 0.53c 8.20 ± 0.76a
 C18:1 n-9 (OA) 10.1 ± 3.86d 11.5 ± 1.93d 9.67 ± 2.81d 13.1 ± 4.78d 18.1 ± 7.65c 23.9 ± 3.82b 37.4 ± 1.03a
n -3 PUFA 16.1 ± 2.69 d 35.1 ± 4.84 b 46.8 ± 5.65 a 39.8 ± 8.65 b 24.9 ± 7.74 c 21.9 ± 4.38 c 2.96 ± 0.61 e
 C18:3 n-3 (ALA) 1.08 ± 0.16bc 0.29 ± 0.13c 0.43 ± 0.10c 0.73 ± 0.54c 1.47 ± 1.20ab 1.91 ± 0.57a 0.54 ± 0.42c
 C18:4 n-3 (SDA) 1.93 ± 0.64a 0.38 ± 0.32de 0.49 ± 0.19cd 0.35 ± 0.10de 1.04 ± 0.40b 0.78 ± 0.34bc 0.04 ± 0.02e
 C20:4 n-3 0.42 ± 0.12c 0.26 ± 0.16c 0.45 ± 0.11c 0.28 ± 0.08c 0.99 ± 0.35a 0.81 ± 0.17b 0.05 ± 0.01d
 C20:5 n-3 (EPA) 5.21 ± 1.10cd 4.42 ± 1.37d 9.82 ± 1.66b 14.5 ± 3.37a 6.45 ± 2.18c 4.07 ± 1.31d 0.22 ± 0.05e
 C22:5 n-3 (DPA) 0.53 ± 0.09cd 0.87 ± 0.41cd 0.91 ± 0.25cd 1.04 ± 0.29c 2.38 ± 0.89a 1.56 ± 0.44b 0.31 ± 0.04d
 C22:6 n-3 (DHA) 6.83 ± 1.44e 28.4 ± 4.92b 34.5 ± 4.48a 22.8 ± 5.27c 12.3 ± 6.44d 12.5 ± 3.58d 1.44 ± 0.41f
∑ EPA & DHA 12.0 ± 2.10d 32.9 ± 5.18b 44.3 ± 5.63a 37.3 ± 8.57b 18.7 ± 8.08c 16.6 ± 4.44cd 1.66 ± 0.45e
n -6 PUFA 2.58 ± 0.41 b 7.67 ± 1.70 ab 4.27 ± 2.37 b 12.6 ± 9.71 a 6.65 ± 6.09 ab 12.2 ± 4.11 a 12.2 ± 2.16 a
 C18:2 n-6 (LA) 1.90 ± 0.50c 1.25 ± 0.25c 2.15 ± 2.51c 11.4 ± 9.94a 5.24 ± 5.77bc 10.3 ± 3.97ab 8.15 ± 1.88ab
 C18:3 n-6 (GLA) 0.11 ± 0.03b 0.14 ± 0.04b 0.09 ± 0.02b 0.11 ± 0.03b 0.23 ± 0.12a 0.27 ± 0.03a 0.21 ± 0.05a
 C20:4 n-6 (AA) 0.21 ± 0.03d 3.38 ± 1.10a 1.32 ± 0.20b 0.73 ± 0.17c 0.40 ± 0.12cd 0.49 ± 0.16cd 1.56 ± 0.45b
 C22:5 n-6 0.12 ± 0.03c 2.50 ± 0.81a 0.41 ± 0.07c 0.16 ± 0.04c 0.16 ± 0.04c 0.22 ± 0.11c 0.82 ± 0.24b
n -3/∑ n -6 6.42 ± 1.70 bc 4.97 ± 2.17 bc 12.6 ± 3.96 a 8.31 ± 8.53 b 7.41 ± 5.68 b 2.06 ± 0.91 c 0.24 ± 0.03 d
n -6/∑ n -3 0.17 ± 0.04 c 0.22 ± 0.06 c 0.09 ± 0.06 c 0.38 ± 0.35 bc 0.34 ± 0.39 bc 0.62 ± 0.39 b 4.19 ± 0.58 a
∑ SFA 23.2 ± 2.30c 34.8 ± 4.00b 25.9 ± 2.08c 22.7 ± 2.67c 23.2 ± 3.87c 24.2 ± 2.32c 41.3 ± 2.81a
∑ MUFA 53.4 ± 3.88a 17.9 ± 4.21c 20.7 ± 4.77c 22.9 ± 3.80c 41.0 ± 7.19b 37.9 ± 3.89b 40.9 ± 1.13 b
∑ PUFA 20.0 ± 2.65d 43.2 ± 5.06b 51.3 ± 5.62a 52.7 ± 2.60a 32.8 ± 6.92c 35.2 ± 2.07c 15.3 ± 2.66e
FA [wt %]  
n -3 PUFA 1.95 ± 0.60 a 0.78 ± 0.92 b 0.43 ± 0.15 b 0.30 ± 0.11 b 1.51 ± 1.11 a 1.58 ± 0.69 a 0.04 ± 0.02 b
 C18:3 n-3 (ALA) 0.13 ± 0.04ab 0.01 ± 0.01b ≤0.01 ± 0.00b 0.01 ± 0.01b 0.15 ± 0.20a 0.15 ± 0.10a 0.01 ± 0.01b
 C20:5 n-3 (EPA) 0.64 ± 0.23a 0.12 ± 0.20cd 0.09 ± 0.04cd 0.11 ± 0.04cd 0.41 ± 0.32b 0.30 ± 0.20bc ≤0.01 ± 0.00d
 C22:6 n-3 (DHA) 0.81 ± 0.21a 0.60 ± 0.63ab 0.32 ± 0.11bc 0.17 ± 0.06c 0.61 ± 0.37ab 0.86 ± 0.30a 0.02 ± 0.01c
n -6 PUFA 0.31 ± 0.10 b 0.14 ± 0.08 b 0.04 ± 0.02 b 0.10 ± 0.10 b 0.71 ± 1.00 ab 0.94 ± 0.60 a 0.18 ± 0.06 b
 C18:2 n-6 (LA) 0.23 ± 0.09b 0.03 ± 0.04b 0.02 ± 0.02b 0.10 ± 0.10b 0.59 ± 0.90ab 0.80 ± 0.55a 0.12 ± 0.04b
 C20:4 n-6 (AA) 0.03 ± 0.01bcd 0.05 ± 0.03a 0.01 ± 0.01cd 0.01 ± 0.00d 0.03 ± 0.02bc 0.04 ± 0.02b 0.02 ± 0.01bcd
  1. 1 contains herring fillets (Clupea harengus) in a tin (drained); 2 consists of Thunnus albacares, Thunnus Alalunga, Katsuwonus pelamis; 3Pollachius virens; 4Theragra chalcogramma, consists of pure fillets and fillets with removed coating; 5 consists of wild salmon (Oncorhynchus keta, Oncorhynchus gorbuscha, Oncorhynchus nerka) and salmon from aquaculture (Salmo salar); 6Oncorhynchus mykiss; 7Pangasius hypophthalamus.abc Means with different superscript letters indicate significant differences, 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.