Identification and quantification of lipids in wild and farmed Atlantic salmon (Salmo salar), and salmon feed by GC‐MS

• Published in: Food Science & Nutrition
• Main Authors: Molversmyr, Eivind, Devle, Hanne Marie, Naess‐Andresen, Carl Fredrik, Ekeberg, Dag
• Format: Text
• Language: English
• Published: John Wiley and Sons Inc. 2022
• Subjects: Original Articles; Atlantic salmon; Salmo salar
• Online Access: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9469852/; http://www.ncbi.nlm.nih.gov/pubmed/36171771; https://doi.org/10.1002/fsn3.2911

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.