A Comparative Analysis of the Nutritional Quality of Salmon Species in Canada among Different Production Methods and Regions

Table 1

Nutritional, biochemical, mercury, and sensory quality parameters of different salmon species, with comparison among species and whether the salmon were farmed or wild-caught¹.

Parameter	Atlantic (farmed) (n = 16)	Pink (wild) (n = 4)	Chinook (wild) (n = 4)	Sockeye (wild) (n = 2)	Species p-value	Wild vs. farmed p-value
Moisture (% ww)	62.7 ± 5.5^b	78.4 ± 0.5^a	64.4 ± 0.9^b	68.0 ± 3.3^ab	<0.001	0.006
Protein (% ww)	20.6 ± 2.1	17.4 ± 0.8	20.4 ± 0.8	22.6 ± 0.5	0.560	0.461
Fat (% ww)	11.6 ± 2.9^a	1.0 ± 0.6^c	9.8 ± 1.4^ab	4.2 ± 0.8^bc	<0.001	<0.001
Cholesterol (% ww)	77.6 ± 22.5^b	176.6 ± 37.8^a	48.9 ± 6.3^b	66.7 ± 8.2^b	<0.001	0.163
Mercury (µg/g ww)	0.02 ± 0.02	0.01 ± 0.01	0.04 ± 0.004	0.05 ± 0.01	0.056	0.235
Amino acids (g/100 g WW)
Threonine	0.91 ± 0.01^a	0.78 ± 0.03^b	0.91 ± 0.03^a	0.98 ± 0.02^a	0.040	0.379
Valine	1.22 ± 0.19^a	0.73 ± 0.018^b	1.20 ± 0.03^a	1.08 ± 0.11^ab	<0.001	0.016
Methionine	0.60 ± 0.06^ab	0.53 ± 0.02^b	0.60 ± 0.02^ab	0.67 ± 0.01^a	0.041	0.667
Isoleucine	0.10 ± 0.12^a	0.84 ± 0.04^b	1.04 ± 0.04^a	1.09 ± 0.03^a	0.010	0.532
Leucine	1.55 ± 0.17^ab	1.37 ± 0.05^b	1.58 ± 0.05^ab	1.73 ± 0.04^a	0.036	0.718
Phenylalanine	0.86 ± 0.10^a	0.72 ± 0.02^b	0.90 ± 0.02^a	0.95 ± 0.03^a	0.007	0.526
Lysine	1.76 ± 0.20^ab	1.53 ± 0.06^b	1.80 ± 0.06^ab	1.94 ± 0.05^a	0.033	0.554
Histidine	0.56 ± 0.06^a	0.45 ± 0.02^b	0.61 ± 0.02^a	0.61 ± 0.04^a	0.001	0.783
Tryptophan	0.23 ± 0.03^ab	0.20 ± 0.03^b	0.25 ± 0.01^a	0.25 ± 0.01^ab	0.028	0.851
Arginine	1.1 ± 0.12	1.1 ± 0.04	0.91 ± 0.61	1.3 ± 0.03	0.176	0.212
Fatty acids (% of total fatty acids)
18 : 1n-9	27.1 ± 10.1^a	8.15 ± 2.4^b	18.1 ± 0.6^ab	13.5 ± 0.02^ab	0.002	<0.001
18 : 2n-6	10.1 ± 7.9^a	1.7 ± 1.0^b	1.5 ± 0.1^b	1.8 ± 0.7^b	0.036	0.003
18 : 3n-3	2.3 ± 1.5	0.8 ± 0.2	1.3 ± 0.1	0.8 ± 0.1	0.114	0.016
20 : 5n-3	6.6 ± 3.7	7.3 ± 0.5	7.8 ± 0.3	4.8 ± 0.3	0.703	0.718
20 : 4n-6	0.6 ± 0.3	0.4 ± 0.02	0.5 ± 0.02	0.4 ± 0.04	0.553	0.166
22 : 6n-3	7.7 ± 4.1^b	14.8 ± 1.8^a	12.2 ± 0.5^ab	11.4 ± 1.5^ab	0.006	0.001
ΣSFA^2	21.1 ± 3.6^b	23.8 ± 3.1^ab	27.4 ± 0.3^a	21.2 ± 0.8^ab	0.012	0.014
ΣMUFA^3	41.4 ± 5.7^b	43.6 ± 2.4^ab	39.3 ± 0.5^b	54.0 ± 2.9^a	0.013	0.286
ΣPUFA^4	37.1 ± 3.0^a	32.0 ± 1.8^b	32.6 ± 0.7^b	24.1 ± 2.1^c	<0.001	<0.001
Σn-3	22.2 ± 8.9	28.0 ± 2.2	28.1 ± 1.5	20.2 ± 1.5	0.296	0.158
Σn-6	11.9 ± 8.0^a	2.8 ± 1.0^b	2.7 ± 0.1^b	3.0 ± 0.8^b	0.023	0.002
n-3/n-6	5.3 ± 7.6	10.9 ± 3.6	10.5 ± 0.4	6.9 ± 1.3	0.305	0.075
EPA + DHA (g/100 g WW)	1.5 ± 0.9^a	0.2 ± 0.1^b	1.8 ± 0.2^a	0.6 ± 0.04^ab	0.016	0.102
Color
L (lightness)	54.3 ± 3.1^a	56.1 ± 2.6^a	50.1 ± 0.3^b	52.9 ± 0.6^ab	0.027	0.340
A (redness)	27.4 ± 4.9^ab	22.4 ± 1.5^b	31.4 ± 0.36^a	26.7 ± 3.2^ab	0.044	0.766
B (yellowness)	29.2 ± 5.1	24.8 ± 1.8	26.4 ± 0.6	24.5 ± 1.5	0.179	0.011

¹Values are mean ± standard deviation; different superscripts letters indicate differences among species. ²Saturated fatty acid. ³Monounsaturated fatty acid. ⁴Polyunsaturated fatty acid.