Identification and quantification of lipids in wild and farmed Atlantic salmon ( Salmo salar), and salmon feed by GC‐MS
Abstract The fatty acid profiles of wild and farmed Atlantic salmon ( Salmo salar ) and salmon feed was elucidated and quantitated. Due to the increasing proportion of vegetable oils in salmon feed, it was of interest to evaluate the effects on the farmed salmon fatty acid profile. There was found t...
Published in: | Food Science & Nutrition |
---|---|
Main Authors: | , , , |
Other Authors: | |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Wiley
2022
|
Subjects: | |
Online Access: | http://dx.doi.org/10.1002/fsn3.2911 https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2911 https://onlinelibrary.wiley.com/doi/full-xml/10.1002/fsn3.2911 |
id |
crwiley:10.1002/fsn3.2911 |
---|---|
record_format |
openpolar |
spelling |
crwiley:10.1002/fsn3.2911 2024-06-23T07:51:14+00:00 Identification and quantification of lipids in wild and farmed Atlantic salmon ( Salmo salar), and salmon feed by GC‐MS Molversmyr, Eivind Devle, Hanne Marie Naess‐Andresen, Carl Fredrik Ekeberg, Dag Norges Miljø- og Biovitenskapelige Universitet 2022 http://dx.doi.org/10.1002/fsn3.2911 https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2911 https://onlinelibrary.wiley.com/doi/full-xml/10.1002/fsn3.2911 en eng Wiley http://creativecommons.org/licenses/by/4.0/ Food Science & Nutrition volume 10, issue 9, page 3117-3127 ISSN 2048-7177 2048-7177 journal-article 2022 crwiley https://doi.org/10.1002/fsn3.2911 2024-06-11T04:44:43Z Abstract The fatty acid profiles of wild and farmed Atlantic salmon ( Salmo salar ) and salmon feed was elucidated and quantitated. Due to the increasing proportion of vegetable oils in salmon feed, it was of interest to evaluate the effects on the farmed salmon fatty acid profile. There was found to be four times more fat in the muscle in farmed compared to wild salmon, 8.97 ± 0.63% and 2.14 ± 0.32%, respectively. The contents of saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids were 15.0%, 55.4%, and 29.6%, respectively, in farmed salmon, while 26.3%, 47.4%, and 26.3% in wild salmon. The lipids were also fractioned into neutral lipids, free fatty acids, and polar lipids by solid‐phase extraction. Both wild and farmed salmon contained approximately equal amount of eicosapentaenoic acid and docosahexaenoic acid with 520 and 523 mg/100 g fish muscle, respectively. The salmons of both kinds were evaluated from a health perspective by discussing the contents of n‐3 and n‐6 fatty acids, saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids together with nutritional quality indices. In conjunction with a lower fat intake by consumption, the wild Atlantic salmon displayed the most nutritionally beneficial profile. Article in Journal/Newspaper Atlantic salmon Salmo salar Wiley Online Library Food Science & Nutrition 10 9 3117 3127 |
institution |
Open Polar |
collection |
Wiley Online Library |
op_collection_id |
crwiley |
language |
English |
description |
Abstract The fatty acid profiles of wild and farmed Atlantic salmon ( Salmo salar ) and salmon feed was elucidated and quantitated. Due to the increasing proportion of vegetable oils in salmon feed, it was of interest to evaluate the effects on the farmed salmon fatty acid profile. There was found to be four times more fat in the muscle in farmed compared to wild salmon, 8.97 ± 0.63% and 2.14 ± 0.32%, respectively. The contents of saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids were 15.0%, 55.4%, and 29.6%, respectively, in farmed salmon, while 26.3%, 47.4%, and 26.3% in wild salmon. The lipids were also fractioned into neutral lipids, free fatty acids, and polar lipids by solid‐phase extraction. Both wild and farmed salmon contained approximately equal amount of eicosapentaenoic acid and docosahexaenoic acid with 520 and 523 mg/100 g fish muscle, respectively. The salmons of both kinds were evaluated from a health perspective by discussing the contents of n‐3 and n‐6 fatty acids, saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids together with nutritional quality indices. In conjunction with a lower fat intake by consumption, the wild Atlantic salmon displayed the most nutritionally beneficial profile. |
author2 |
Norges Miljø- og Biovitenskapelige Universitet |
format |
Article in Journal/Newspaper |
author |
Molversmyr, Eivind Devle, Hanne Marie Naess‐Andresen, Carl Fredrik Ekeberg, Dag |
spellingShingle |
Molversmyr, Eivind Devle, Hanne Marie Naess‐Andresen, Carl Fredrik Ekeberg, Dag Identification and quantification of lipids in wild and farmed Atlantic salmon ( Salmo salar), and salmon feed by GC‐MS |
author_facet |
Molversmyr, Eivind Devle, Hanne Marie Naess‐Andresen, Carl Fredrik Ekeberg, Dag |
author_sort |
Molversmyr, Eivind |
title |
Identification and quantification of lipids in wild and farmed Atlantic salmon ( Salmo salar), and salmon feed by GC‐MS |
title_short |
Identification and quantification of lipids in wild and farmed Atlantic salmon ( Salmo salar), and salmon feed by GC‐MS |
title_full |
Identification and quantification of lipids in wild and farmed Atlantic salmon ( Salmo salar), and salmon feed by GC‐MS |
title_fullStr |
Identification and quantification of lipids in wild and farmed Atlantic salmon ( Salmo salar), and salmon feed by GC‐MS |
title_full_unstemmed |
Identification and quantification of lipids in wild and farmed Atlantic salmon ( Salmo salar), and salmon feed by GC‐MS |
title_sort |
identification and quantification of lipids in wild and farmed atlantic salmon ( salmo salar), and salmon feed by gc‐ms |
publisher |
Wiley |
publishDate |
2022 |
url |
http://dx.doi.org/10.1002/fsn3.2911 https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2911 https://onlinelibrary.wiley.com/doi/full-xml/10.1002/fsn3.2911 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Food Science & Nutrition volume 10, issue 9, page 3117-3127 ISSN 2048-7177 2048-7177 |
op_rights |
http://creativecommons.org/licenses/by/4.0/ |
op_doi |
https://doi.org/10.1002/fsn3.2911 |
container_title |
Food Science & Nutrition |
container_volume |
10 |
container_issue |
9 |
container_start_page |
3117 |
op_container_end_page |
3127 |
_version_ |
1802642267266088960 |