Aquaculture Research

Research Article

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

Table 3

Nutritional, biochemical, mercury, and quality parameters of farmed Atlantic salmon raised in net pens in Canada (n = 8), Chile, Ireland, and Scotland (n = 4 per group, mean ± standard deviation, presented on a wet weight basis)¹.


Nutrient	Canada	Chile	Ireland	Scotland	p-Value

Moisture (%)	63.4 ± 7.9	66.2 ± 1.5	61.3 ± 2.4	63.6 ± 3.1	0.660
Protein (%)	22.0 ± 2.5	20.7 ± 0.8	22.0 ± 8.0	19.4 ± 0.5	0.686
Fat (%)	11.3 ± 4.1	9.5 ± 1.8	12.9 ± 2.6	13.0 ± 2.9	0.415
Cholesterol (%)	76.3 ± 25.0	67.4 ± 4.1	75.2 ± 6.9	64.0 ± 5.1	0.621
Mercury (µg/g)	Not detected	0.02 ± 0.01	Not detected	0.06 ± 0.01	0.621
Amino acids (g/100 g WW)
Threonine	0.89 ± 0.13	0.89 ± 0.04	0.89 ± 0.02	0.82 ± 0.02	0.618
Valine	1.22 ± 0.19	1.13 ± 0.05	1.31 ± 0.08	1.01 ± 0.04	0.141
Methionine	0.59 ± 0.07	0.59 ± 0.03	0.59 ± 0.02	0.54 ± 0.01	0.556
Isoleucine	0.97 ± 0.12	0.96 ± 0.05	0.97 ± 0.04	0.89 ± 0.03	0.159
Leucine	1.51 ± 0.23	1.52 ± 0.07	1.53 ± 0.06	1.38 ± 0.04	0.522
Phenylalanine	0.84 ± 0.12	0.84 ± 0.03	0.87 ± 0.02	0.77 ± 0.02	0.448
Lysine	1.73 ± 0.19	1.73 ± 0.07	1.74 ± 0.06	1.59 ± 0.05	0.619
Histidine	0.56 ± 0.06	0.54 ± 0.03	0.55 ± 0.02	0.49 ± 0.02	0.267
Tryptophan	0.25 ± 0.04	0.24 ± 0.02	0.25 ± 0.01	0.21 ± 0.01	0.104
Arginine	1.16 ± 0.12	1.16 ± 0.05	1.16 ± 0.04	1.07 ± 0.02	0.627
Fatty acids (% of total fatty acids)
18 : 1n-9	36.5 ± 2.5^b	35.6 ± 0.7^b	45.5 ± 0.2^a	16.9 ± 0.5^c	<0.001
18 : 2n-6	17.4 ± 2.5^a	17.4 ± 0.1^ab	14.2 ± 0.3^b	15.0 ± 0.2^ab	0.016
18 : 3n-3	3.6 ± 1.1^ab	4.5 ± 0.1^a	4.4 ± 0.1^a	2.4 ± 0.01^b	0.004
20 : 4n-6	0.5 ± 0.1	0.4 ± 0.02	0. ± 0.01	0.05 ± 0.02	0.219
20 : 5n-3	3.2 ± 1.2^ab	3.2 ± 0.2^ab	2.5 ± 0.07^b	4.4 ± 0.1^a	0.029
22 : 6n-3	3.9 ± 0.6^b	4.5 ± 0.4^b	2.8 ± 0.2^c	8.8 ± 0.3^a	<0.001
ΣSFA²	17.8 ± 1.2^b	17.9 ± 0.4^b	16.0 ± 0.6^c	22.0 ± 0.2^a	<0.001
ΣMUFA³	46.5 ± 0.7^b	45.2 ± 0.7^c	54.9 ± 0.2^a	38.1 ± 0.1^d	<0.001
ΣPUFA⁴	35.4 ± 0.8^c	36.7 ± 0.3^b	28.9 ± 0.5^d	39.5 ± 0.3^a	<0.001
Σn-3	14.1 ± 1.3^c	15.7 ± 0.5^b	12.1 ± 0.3^d	20.9 ± 0.3^a	<0.001
Σn-6	19.4 ± 2.5^a	19.3 ± 0.2^a	15.8 ± 0.3^b	17.1 ± 0.3^ab	0.008
n-3/n-6	0.7 ± 0.2^b	0.8 ± 0.03^b	0.8 ± 0.001^b	1.2 ± 0.03^a	<0.001
EPA + DHA (g/100 g WW)	0.70 ± 0.2^b	0.66 ± 0.06^b	0.61 ± 0.1^b	1.6 ± 0.3^a	<0.001
Color
L (lightness)	53.2 ± 2.5	56.0 ± 1.0	53.3 ± 0.3	52.6 ± 2.2	0.329
A (redness)	24.7 ± 4.8	31.2 ± 4.0	29.3 ± 1.3	30.3 ± 1.2	0.051
B (yellowness)	26.5 ± 3.6^b	34.0 ± 4.1^a	30.4 ± 1.5^ab	31.8 ± 0.9^a	0.012

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