Table 1.
Levels of nutrients in salmon fillets used for the intervention
| FO salmon | RO salmon | p value | |
|---|---|---|---|
| (g/100 g wet weight fillet) | |||
| Protein | 19.4 ± 0.8 | 19.1 ± 0.5 | 0.39 |
| Total N | 3.1 ± 0.1 | 3.1 ± 0.1 | 0.39 |
| Carbohydrates | 0.2 ± 0.0 | 0.1 ± 0.0 | 0.02 |
| Fat, total | 10.8 ± 2.1 | 10.8 ± 1.5 | 0.98 |
| Saturated fat | 3.0 ± 0.6 | 2.3 ± 0.3 | 0.04 |
| Monounsaturated fat | 3.7 ± 0.7 | 4.7 ± 0.6 | 0.06 |
| Polyunsaturated fat | 4.1 ± 0.8 | 3.8 ± 0.5 | 0.56 |
| n-6 PUFA | 1.5 ± 0.1 | 2.1 ± 0.1 | 0.00 |
| n-3 PUFA | 2.6 ± 0.1 | 1.7 ± 0.1 | 0.00 |
| EPA + DHA (% of total fat) | 2.1 ± 0.4 (19.5%) | 0.9 ± 0.1 (8.8%) | 0.00 |
| Moisture | 63.4 ± 2.0 | 65.3 ± 3.1 | 0.30 |
| Ash | 2.2 ± 0.2 | 2.0 ± 0.2 | 0.19 |
| Vitamin D3 (µg/100 g) | 1.8 ± 0.1 | 1.4 ± 0.1 | 0.00 |
| Selenium (µg/100 g) | 17.8 ± 2.2 | 19.3 ± 4.5 | 0.30 |
| Zinc (µg/100 g) | 578.3 ± 108.9 | 622.4 ± 23.5 | 0.16 |
| Magnesium (mg/100 g) | 28.6 ± 3.2 | 26.3 ± 1.9 | 0.60 |
Values are means ± SEMs (n = 5 fillets)