Table 4. Composition of Fatty Acids (FA) and phospholipids (PL) and correlation to GSI in maturing Atlantic salmon (n = 14).

FA and PL(mg/kg BW)	Mean	Min	Max	R-value1
PC	100	20	216	0.32*
PE	130	20	337	0.13_
PI+PA	81	20	244	0.59*
PS	14	4	23	0.60*
14:0	6	2	9	0.51*
16:0	93	27	170	0.74*
18:0	22	7	38	0.67*
16:1n-7	3	0	7	0.38*
18:1n-9	102	44	170	0.43*
20:1n-9	8	4	15	0.33*
18:2n-6	44	24	66	0.49*
20:3n-6	3	1	4	0.38*
20:4n-6 (ARA)	11	5	21	0.70*
18:3n-3	12	6	21	0.32*
20:5n-3 (EPA)	55	3	113	0.79*
22:5n-3	8	3	14	0.62*
22:6n-3 (DHA)	104	30	184	0.74*

FA = fatty acids; PL = Phospholipids; PC = Phosphatidylcholine; PS = Phosphatidylserine; PI = Phosphatidylinositol; PA = Phosphatidic acid; PE = Phosphatidylethanolamine

¹ R-value relative to GSI

*Indicate significant correlation between FA/PL and GSI