Table 1.

Lipid and fatty acid composition¹ (% total and content mg g⁻¹) of Atlantic salmon muscle tissue after 12 weeks of feeding experimental diets. Italicized values are significantly different from initial ones and different letters indicate significantly different values across dietary treatments.

	initial	0.3%EPA + DHA ↑ω6	0.3%EPA + DHA↑ω3	1%EPA + DHA↑ω6	1%EPA + DHA↑ω3	control2	p-value
lipid class composition (% of total lipid)
hydrocarbons	ND	1.5 ± 4.9	0.8 ± 2.2	1.5 ± 3.1	1.4 ± 2.3	1.1 ± 2.5	0.89
triacylglycerols	48.1 ± 17.6	53.3 ± 17.3	58.5 ± 9.1	62.0 ± 19.4	57.2 ± 17.2	64.2 ± 13.3	0.52
sterols	14.9 ± 5.8	3.8 ± 3.9	2.8 ± 0.9	1.9 ± 3.3	4.2 ± 5.6	5.7 ± 6.5	0.21
phospholipids	36.9 ± 13.2	40.9 ± 14.6	34.2 ± 12.2	29.6 ± 17.9	35.9 ± 13.5	26.6 ± 12.1	0.25
total lipids (mg g−1 wet weight)	2.8 ± 1.5	12.1 ± 5.1	11.2 ± 2.9	7.3 ± 4.6	10.8 ± 4.3	13.3 ± 5.8	0.90
FA composition (% total FAs)
14:0	1.7 ± 0.4	0.9 ± 0.2c	0.9 ± 0.2c	1.5 ± 0.3b	1.5 ± 0.4b	1.9 ± 0.4a	p ≤ 0.01
16:0	16.8 ± 1.04	14.7 ± 1.6	14.4 ± 1.01	14.6 ± 0.9	14.0 ± 0.7	13.8 ± 1	0.10
16:1ω7	3.4 ± 1	1.9 ± 0.3c	2.4 ± 0.4abc	2.3 ± 0.7bc	2.8 ± 0.5ab	2.9 ± 0.8a	p ≤ 0.01
18:0	4.6 ± 0.18	4.7 ± 0.5a	4.4 ± 0.3ab	4.2 ± 0.5bc	4.2 ± 0.5bc	3.8 ± 0.3c	p ≤ 0.01
18:1ω7	2.9 ± 0.2	1.9 ± 0.5d	2.1 ± 0.1cd	2.2 ± 0.2b	2.3 ± 0.1bc	3.0 ± 0.1a	p ≤ 0.01
18:1ω9	19.4 ± 4.8	20.9 ± 5.4bc	23.6 ± 2.4b	19.3 ± 2.3c	21.5 ± 2.7bc	27.1 ± 3.2a	p ≤ 0.01
18:2ω6 (LNA)	7.2 ± 1.7	25.5 ± 2a	12.1 ± 1.1c	19.7 ± 3.4b	11.0 ± 1.2c	10.4 ± 1.1c	p ≤ 0.01
18:3ω3 (ALA)	1.5 ± 0.3	2.9 ± 0.3c	9.7 ± 0.9a	2.7 ± 0.3c	9.0 ± 0.8b	2.4 ± 0.3cd	p ≤ 0.01
18:3ω6	0.3 ± 0.07	1.2 ± 0.3a	0.6 ± 0.1b	0.6 ± 0.2b	0.4 ± 0.1c	0.3 ± 0.1c	p ≤ 0.01
18:4ω3	0.7 ± 0.2	0.9 ± 0.2d	2.4 ± 0.5a	1.0 ± 0.2cd	2.0 ± 0.3b	1.2 ± 0.19c	p ≤ 0.01
20:1ω11	ND	0.3 ± 0.1c	0.3 ± 0.1c	0.1 ± 0.1c	1.5 ± 0.2b	2.5 ± 0.49a	p ≤ 0.01
20:1ω7	ND	0.1 ± 0.05b	0.1 ± 0.02b	1.3 ± 0.2a	0.1 ± 0.02b	0.1 ± 0.03b	p ≤ 0.01
20:1ω9	1.4 ± 0.5	0.8 ± 0.2c	0.9 ± 0.2c	1.4 ± 0.3b	1.3 ± 0.3b	1.9 ± 0.2a	p ≤ 0.01
20:2ω6	0.6 ± 0.09	1.6 ± 0.3a	0.7 ± 0.1c	1.4 ± 0.3a	0.7 ± 0.1bc	0.8 ± 0.1b	p ≤ 0.01
20:3ω6 (DGLA)	0.6 ± 0.07	1.9 ± 0.3a	0.8 ± 0.1c	1.1 ± 0.1b	0.6 ± 0.06d	0.6 ± 0.06d	p ≤ 0.01
20:4ω3	0.7 ± 0.09	0.5 ± 0.1c	1.2 ± 0.2ab	0.8 ± 0.1bc	1.2 ± 0.1a	1.0 ± 0.12ab	p ≤ 0.01
20:4ω6 (ARA)	1.8 ± 0.33	1.4 ± 0.7a	1.2 ± 0.2ab	1.1 ± 0.3abc	1.0 ± 0.2bc	0.8 ± 0.4c	p ≤ 0.01
20:5ω3 (EPA)	5.9 ± 1.05	2.3 ± 0.7b	3.4 ± 0.7a	3.4 ± 0.8a	3.7 ± 0.7a	3.6 ± 0.8a	p ≤ 0.01
22:1ω11	ND	0.4 ± 0.2c	0.1 ± 0.03d	0.1 ± 0.04d	1.4 ± 0.3b	2.4 ± 0.4a	p ≤ 0.01
22:1ω7	0.04 ± 0.02	0.1 ± 0.2ab	0.1 ± 0.08ab	0.2 ± 0.3a	0.1 ± 0.07b	0.1 ± 0.04b	p ≤ 0.01
22:1ω9	0.2 ± 0.08	0.1 ± 0.19c	0.3 ± 0.2b	1.4 ± 0.4a	0.2 ± 0.08c	0.3 ± 0.09bc	p ≤ 0.01
22:4ω3	ND	0.1 ± 0.1b	0.2 ± 0.08a	0.2 ± 0.08a	0.1 ± 0.06b	0.1 ± 0.2b	p ≤ 0.01
22:4ω6	ND	0.1 ± 0.04	0.2 ± 0.2	0.2 ± 0.4	0.1 ± 0.1	0.1 ± 0.03	0.61
22:5ω3	1.8 ± 0.2	0.9 ± 0.6b	1.0 ± 0.2a	1.1 ± 0.2a	1.1 ± 0.1a	1.2 ± 0.2a	0.02
22:5ω6	0.5 ± 0.09	0.3 ± 0.2a	0.0 ± 0.02b	0.2 ± 0.2ab	0.2 ± 0.05ab	0.2 ± 0.06ab	p ≤ 0.01
22:6ω3 (DHA)	25.7 ± 7.1	10.2 ± 3.6	14.0 ± 3.06	13.7 ± 5	14.0 ± 4.2	13.21 ± 4.4	0.21
ΣSFA3	23.7 ± 0.6	21.5 ± 2.1	19.3 ± 4.8	21.9 ± 1.9	20.5 ± 0.6	20.2 ± 1.1	0.10
ΣMUFA4	27.9 ± 6.6	27.2 ± 6.1b	29.3 ± 7.7b	29.5 ± 3.6b	32.0 ± 4.1b	41.5 ± 4.6a	p ≤ 0.01
ΣPUFA5	48.5 ± 6.1	51.0 ± 4.5a	45.7 ± 11.4a	48.2 ± 3.3a	47.0 ± 3.9a	37.9 ± 4.5b	p ≤ 0.01
Σω3	36.5 ± 7.7	18.2 ± 4.2c	30.5 ± 8a	23.3 ± 5.5bc	31.9 ± 4.7a	23.2 ± 5.08b	p ≤ 0.01
Σω6	10.9 ± 1.5	32.0 ± 2.2a	15.6 ± 0.9c	24.3 ± 3.5b	13.9 ± 1cd	13.2 ± 0.9d	p ≤ 0.01
ω6:ω3	0.3 ± 0.1	1.9 ± 0.4a	0.4 ± 0.05c	1.2 ± 0.3b	0.4 ± 0.06c	0.6 ± 0.07	p ≤ 0.01
18:3ω3 + 18:2ω6	8.8 ± 1.9	28.4 ± 2.2a	20.7 ± 5.3b	22.4 ± 3.7ab	20.0 ± 1.7b	12.8 ± 1.3c	p ≤ 0.01
20:5ω3 (EPA) (mg g−1 wet weight)	0.1 ± 0.07	0.2 ± 0.04b	0.4 ± 0.1a	0.2 ± 0.06b	0.3 ± 0.1a	0.4 ± 0.1a	p ≤ 0.01
22:6ω3 (DHA) (mg g−1 wet weight)	0.5 ± 0.2	0.9 ± 0.2bc	1.4 ± 0.5ab	0.7 ± 0.2c	1.2 ± 0.3abc	1.4 ± 0.5a	p ≤ 0.01
Total FA (mg g−1 wet weight)	2.1 ± 1.2	9.8 ± 4.05ab	9.3 ± 2.5ab	6.1 ± 4.4bc	9.2 ± 4.3ab	11.2 ± 4.3a	0.21

¹mean ± s.d. (n = 16–21).

²control diet: 1.4% EPA + DHA + more balanced levels of ω3 and ω6 fatty acid.

³saturated fatty acids.

⁴monounsaturated fatty acids.

⁵polyunsaturated fatty acids.