Table 5.

Changes in the Norwegian quality cut fillet fatty acid content (g/kg fillet) of Atlantic salmon (Salmo salar) fed diets with increasing level of ScYE* and decreasing levels of fish oil after 6 and 12 weeks†

(Mean values with their standard errors)

Time…	0		6 weeks					12 weeks					Two-way ANOVA (P)
Treatment…	Start	sem (n 2)	0_ScYE	1_ScYE	6_ScYE	15_ScYE	sem (n 12)	0_ScYE	1_ScYE	6_ScYE	15_ScYE	sem (n 12)	Diet	Time	Diet x time
Total lipids (Bligh and Dyer)			88·7b,c	90·7b,c	85·7b	83·0b		117·0c,d	123·0d	122·3d	109·0b,c,d		NS	0·001	NS
	39·0a	2·0					2·8					2·9
14 : 0	1·32a	0·03	3·02c,d	3·02c,d	2·83b,c	1·74a	0·19	3·90c,d	4·09d	3·93d	1·92a,b	0·28	0·001	0·001	NS
16 : 0	5·16a	0·09	10·82b	10·93b,c	11·28b,c	11·82bc	0·37	13·96b,c,d	14·81c,d	16·35d	16·35d	0·44	NS	0·001	NS
16 : 1n-7	1·25a	0·02	2·76c,d	2·72c,d	2·49b,c	1·44a	0·18	3·67d,e	3·77e	3·52d	1·56a,b	0·29	0·001	0·001	0·05
16 : 2n-4	0·08a	0·00	0·18b,c	0·18b,c	0·17b,c	0·08a	0·01	0·23c	0·25c	0·24c	0·12a,b	0·01	0·001	0·001	–
16 : 3n-4	0·04a	0·00	0·09b,c	0·09b,c,d	0·09b	0·08b	0·00	0·12b,c,d	0·12d	0·12c,d	0·11b,c,d	0·00	NS	0·001	–
18 : 0	0·97a	0·01	2·04b	2·09b,c	1·92b	1·93b	0·06	2·97d	3·03d	3·02d	2·83c,d	0·07	NS	0·001	NS
18 : 1(n-9) + (n-7) + (n-5)	9·09a	0·21	23·76b	23·82b	22·69b	26·24b,c	0·87	33·27c,d	34·51c,d	35·02d	38·76d	0·93	NS	0·001	0·1
18 : 2n-6	2·18a	0·07	6·61b,c	6·68b,c	6·44b	7·98b,c	0·29	8·99c,d	9·46d,e	9·76d,e	11·60e	0·35	0·001	0·01	0·05
18 : 3n-3	0·84a	0·02	2·07b	2·15b	2·12b	2·52b,c	0·09	2·73b,c	2·91c,d	3·02c,d	3·55d	0·11	0·01	0·001	0·01
18 : 3n-6	0·04a	0·00	0·09b,c	0·09b,c,d	0·09b	0·08b	0·00	0·12b,c,d	0·12d	0·12c,d	0·11b,c,d	0·00	NS	0·001	–
18 : 4n-3	0·45a	0·00	0·98b	0·91b	0·86b	0·44a	0·07	1·09b	1·15b	1·06b	0·44a	0·09	0·001	0·05	NS
20 : 0	0·06a	0·02	0·18b,c	0·18b,c	0·17b	0·17b	0·01	0·23b,c	0·25c	0·24c	0·33d	0·01	NS	0·001	0·01
20 : 1(n-9) + (n-7)	1·85a	0·07	6·07c	6·11c	5·35b,c	2·99a	0·43	8·42d	9·04d	8·25d	3·74a,b	0·66	0·001	0·001	0·1
20 : 2n-6	0·20a	0·01	0·57b	0·54b	0·51b	0·69b,c	0·03	0·82c	0·90c,d	0·86c	1·12d	0·04	0·01	0·001	0·05
20 : 3n-3	0·08a	0·00	0·18a,b	0·18a,b	0·17a,b	0·22b,c	0·01	0·23b,c	0·25b,c	0·29b,c	0·33c	0·02	NS	0·01	NS
20 : 3n-6	0·04a	0·00	0·09a,b	0·09a,b	0·09a,b	0·14b,c	0·01	0·15b,c	0·12b	0·12b	0·22c	0·01	0·01	0·01	NS
20 : 4n-3	0·35a	0·02	0·83b	0·82b	0·77b	0·42a	0·06	1·17c	1·23c	1·19c	0·55a,b	0·09	0·001	0·001	0·1
20 : 4n-6	0·12a	0·01	0·18a,b	0·18b	0·17a,b	0·17a,b	0·01	0·23b	0·20b	0·24b	0·22b	0·01	NS	0·01	NS
20 : 5n-3 (EPA)	1·31a	0·05	2·75b	2·69b	2·54b	1·33a	0·19	3·24b	3·36b	3·10b	1·17a	0·28	0·001	0·05	0·1
21 : 5n-3	0·08a	0·00	0·18b,c	0·18b,c	0·15a,b	0·09a	0·01	0·23c	0·25c	0·24c	−	0·00	0·05	0·001	NS
22 : 0	–	–	0·09a	0·09a	0·09a	0·08a	0·00	0·12b	0·12b	0·12b	0·11b	0·00	NS	0·001	–
22 : 1(n-11) + (n-9) + (n-7)	1·99a	0·10	6·34b	6·38b,c	5·57b,c	2·30a	0·54	8·30c,d	9·01d	8·14c,d	2·22a	0·84	0·001	0·001	0·05
22 : 5n-3	0·55a	0·03	1·06b	1·09b,c	1·00b	0·55a	0·07	1·37b,c	1·48c	1·39b,c	0·51a	0·12	0·001	0·01	–
22 : 6n-3 (DHA)	5·97a	0·02	8·98b	9·26b,c	9·68b,c	9·93b,c	0·29	9·25b,c	10·27b,c	12·20d	11·78c,d	0·40	0·05	0·01	0·01
24 : 1n-9	0·21a	0·01	0·44b,c,d	0·45c,d	0·40b,c	0·25a	0·03	0·47c,d	0·53d	0·49c,d	0·33a,b	0·02	0·001	0·01	NS
Sum SFA	7·51a	0·11	16·14b,c	16·29b,c	16·29b,c	15·74b	0·52	21·14b,c,d	22·30d	23·67d	21·54c,d	0·56	NS	0·001	NS
Sum MUFA	14·39a	0·41	39·37b	39·49b	36·50b	33·21b	1·48	54·20c	56·85c	55·42c	46·62b,c	1·62	NS	0·001	NS
Total PUFA	12·30a	0·20	24·84b	25·13b,c	24·84b,c	24·65b	0·78	30·01b,c	32·05b,c	33·98c	31·71b,c	0·73	NS	0·001	NS
Sum n-3 PUFA	9·61a	0·10	17·03b,c	17·27b,c	17·29b,c	15·45b	0·56	19·35b,c,d	20·87c,d	22·50d	18·32b,c,d	0·61	NS	0·01	NS
Sum n-6 PUFA	2·57a	0·09	7·53b	7·59b,c	7·30b	9·06b,c,d	0·33	10·28c,d	10·80d,e	11·11d,e	13·27e	0·40	0·01	0·001	NS
Sum fatty acids	34·21a	0·72	80·35b,c	80·90b,c	77·63b	73·61b	2·69	105·35c	111·20d	113·07d	99·87b,c,d	2·67	NS	0·001	0·05
EPA + DHA	7·28a	0·23	11·73b	11·95b,c	12·22b,c	11·25b	0·36	12·49b,c	13·63b,c	15·30c	12·95b,c	0·40	NS	0·01	0·001

0_ScYE, 0 g/kg Scizochytrium sp. + yeast extract (control); 1_ScYE, 10 g/kg Scizochytrium sp. + yeast extract; 6_ScYE, 60 g/kg Scizochytrium sp. + yeast extract; 15_ScYE, 150 g/kg Scizochytrium sp. + yeast extract.

^a–e Mean values within a row with unlike superscript letters were significantly different (P < 0·05; one-way ANOVA as separated by Tukey's post hoc test). Post hoc tests were not performed when groups had fewer than two cases.

* Heterotrophically produced Scizochytrium sp., spray dried and balanced to 500 g/kg total fat by yeast extract (Alltech Inc.).

† 0_ScYE: 153/0; 1_ScYE: 148·5/10; 6_ScYE: 122·4/60; 15_ScYE: 0/150 g/kg supplemental dietary fish oil/ScYE, respectively.