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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.