Fatty acid composition in ocean-ranched Atlantic salmon (Salmo salar) |
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| Authors: | Ásbjörn Jónsson Heiöa Pálmadóttir Kristberg Kristbergsson |
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| Affiliation: | University of Iceland, Department of Food Science, Reykjavik, Iceland;Technological Institute of Iceland, Department of Food Science, formerly with the University of Iceland, Department of Food Science, Reykjavik, Iceland;Icelandic Fisheries Laboratories, Skúlagata 4, IS-101, Reykjavík, Iceland |
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| Abstract: | Summary The difference in fat content and fatty acid composition in the muscle of one-and two-year-old ocean-ranched Atlantic salmon ( Salmo salar ) was studied and compared using spot samples. The fat content in the muscle of 1-year-old salmon was 4.8% of wet weight, and 5.0% in 2-year-old salmon. The effect was not statistically significant. The main constituents of the fat were palmitic acid (16:0), oleic acid (18:1,n-9), gadoleic acid (20:1,n-9) and erucic acid (22:1,n-9). Eicosapentaenoic (EPA) and docosahexaenoic acid (DHA) were predominant among the polyunsaturated fatty acids (PUFAs). There was a significant difference between the groups in relation to the content of stearic acid (18:0), palmitoleic acid (16:1,n-9) and oleic acid (18:1,n-9). |
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| Keywords: | Farmed salmon fat content PUFAs |
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