FA composition of the oil extracted from farmed atlantic salmon ( Salmo salar L.) viscera

• Published in: Journal of the American Oil Chemists' Society
• Main Authors: Sun, Ting, Xu, Zhimin, Prinyawiwatkul, Witoon
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2006
• Subjects: Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1007/s11746-006-1247-2; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1007%2Fs11746-006-1247-2; https://onlinelibrary.wiley.com/doi/full/10.1007/s11746-006-1247-2

Abstract The FA composition of visceral oil extracted from farmed Atlantic salmon ( Salmo salar L.) viscera was studied. Seventeen FA were identified in the extracted visceral oil, and the major FA were 18∶1n9, 16∶0, 16∶1n7, 20∶5n3 (EPA), 14∶0, and 22∶6n3 (DHA). The percentages of saturated, monounsaturated, and polyunsaturated FA in the total FA were 31.7, 36.0, and 32.2%, respectively. Compared with other fish oils, oil from farmed Atlantic salmon had much higher EPA (1.64 g/100 g) and DHA (1.47 g/100 g) contents. The FA profile of the salmon visceral oil was similar to that of the salmon fillet. Thus, the salmon visceral oil could be a replacement for the oil obtained from edible salmon fillet and used in functional foods or feeds requiring a high level of omega‐3 FA. Furthermore, producing visceral oil is also beneficial to salmon fish industry by adding value back to the processing waste.