Nutritional Quality and Assessment of Contaminants in Farmed Atlantic Salmon (Salmo salar L.) of Different Origins

Table 2

Fatty acid composition (as % of total fatty acids) of total lipids extracted from fillets of salmon samples.

Fatty acid	Norway-Central (n = 17)	Norway-North (n = 10)	Norway-South (n = 13)	Scotland (n = 8)	Iceland^1 (n = 2)	Chile (n = 5)
Myristic acid (C14 : 0)	3.47 ± 0.46^a	3.02 ± 0.25^a	3.39 ± 0.35^a	4.80 ± 0.90^b	3.37^a	3.08 ± 0.49^a
Palmitic acid (C16 : 0)	10.87 ± 0.86^b	10.04 ± 1.41^b	10.26 ± 0.45^b	13.32 ± 1.79^a	9.32^b	11.97. ± 1.27^ab
Palmitoleic acid (C16 : 1 ∆9c)	3.05 ± 0.36^a	2.99 ± 0.23^a	2.94 ± 0.15^a	3.86 ± 0.95^b	2.51^a	2.79 ± 0.17^a
Stearic acid (C18 : 0)	2.22 ± 0.19^bc	2.17 ± 0.44^bc	2.09 ± 0.10^c	2.55 ± 0.22^b	1.85^c	3.30 ± 0.26^a
Oleic acid (C18 : 1 ∆9c)	38.38 ± 1.35^a	40.34 ± 1.56^a	39.22 ± 0.66^a	30.75 ± 4.67^b	37.66^a	40.91 ± 1.99^a
Vaccenic acid (C18 : 1 Δ11c)	3.63 ± 0.88^ab	3.56 ± 0.30 ^ab	3.30 ± 0.24^b	3.70 ± 0.56^ab	4.98^a	3.83 ± 0.47^ab
Linoleic acid (C18 : 2 ∆9c, 12c)	14.53 ± 0.66^a	14.95 ± 0.38^a	15.05 ± 0.28^a	12.54 ± 1.82^b	15.53^a	15.74 ± 0.61^a
α-Linolenic acid (C18 : 3 ∆9c, 12c, 15c)	6.50 ± 0.98^a	6.20 ± 0.91^ab	6.77 ± 0.76^a	5.52 ± 1.39 ^ab	6.4^ab	4.20 ± 0.34^b
Eicosenoic acid (C20 : 1 ∆11c)	2.38 ± 062^a	2.39 ± 0.39^a	2.24 ± 0.38^a	1.86 ± 0.83^a	3.36^a	1.84 ± 0.23^a
Eicosadienoic acid (C20 : 2 ∆11c, 14c)	1.13 ± 0.09^a	1.31 ± 0.22^a	1.13 ± 0.07^a	0.65 ± 0.15^b	0.71^b	0.80 ± 0.09^b
Eicosapentaenoic acid (C20 : 5 ∆5c, 8c, 11c, 14c, 17c)	3.00 ± 0.29^a	2.56 ± 0.21^a	3.09 ± 0.18^a	5.49 ± 1.67^b	2.98^a	2.08 ± 0.28^a
Docosapentaenoic acid (C22 : 5 ∆7c, 10c, 13c, 16c, 19c)	1.20 ± 0.13^b	1.26 ± 0.2^ab	1.16 ± 0.12^b	1.65 ± 0.50^a	0.82^b	0.93 ± 0.08^b
Docosahexaenoic acid (C22 : 6 ∆4c, 7c, 10c, 13c, 16c, 19c)	4.39 ± 0.63^b	3.86 ± 0.50^b	4.27 ± 0.42^b	6.52 ± 2.15^a	4.15^b	3.00 ± 2.00^b
Total n−6	17.00 ± 0.54^a	17.48 ± 0.74^a	17.14 ± 0.43^a	15.65 ± 1.68^b	19.06^a	17.89 ± 0.35^a
Total n−3	17.09 ± 1.41^b	16.03 ± 1.53^b	17.64 ± 0.97^b	20.48 ± 2.60^a	15.45 ^bc	11.24 ± 0.40^c
Saturated fatty acids (SFA)	17.20 ± 1.21^bc	15.90 ± 1.98^c	16.62 ± 0.67^c	21.59 ± 3.00^a	15.41^c	19.66 ± 1.78^ab
Monounsaturated fatty acids (MUFA)	48.31 ± 1.04^a	50.12 ± 1.02^a	48.51 ± 0.80^a	41.46 ± 4.01^b	49.68^a	50.11 ± 1.93^a
Polyunsaturated fatty acids (PUFA)	34.48 ± 1.35^b	33.97 ± 1.41^b	35.15 ± 1.00 ^ab	36.95 ± 1.41^a	34.90 ^ab	30.23 ± 0.61^c

Values are expressed as mean ± standard deviation (SD). ¹SD was not calculated due to the low number of samples from Iceland (n = 2). Values marked with different letters within the same row indicate a statistically significant difference by one-way analysis of variance with Scheffe’s post hoc test ().