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

Table 4

Select fatty acids and fatty acid groups of different salmon species obtained from a data set extracted from a literature review including 57 studies (full data set and references available in Table S1)¹.

Salmon fatty acids	Atlantic (n = 84)	Chinook (n = 14)	Chum (n = 17)	Coho (n = 10)	Masu (n = 29)	Pink (n = 15)	Sockeye (n = 13)	p-Value
18 : 2n-6	6.5 ± 4.2^a	3.3 ± 2.9^bc	0.9 ± 0.4^c	4.2 ± 3.1^abc	4.1 ± 3.1^b	2.4 ± 1.6^bc	2.3 ± 1.7^bc	<0.001
18 : 3n-3	2.8 ± 2.5^a	1.2 ± 0.4^b	0.7 ± 0.2^b	1.3 ± 0.9^ab	0.5 ± 0.3^b	1.1 ± 0.5^b	1.3 ± 0.9^ab	<0.001
20 : 5n-3	5.5 ± 2.9^a	8.4 ± 2.9^a	9.1 ± 4.5^a	8.3 ± 3.2^ab	5.5 ± 2.3^b	8.5 ± 2.2^a	6.4 ± 2.1^ab	<0.001
22 : 6n-3	13.1 ± 19.1	20.4 ± 10.2	18.0 ± 13.6	17.0 ± 6.8	15.2 ± 7.4	23.5 ± 12.0	17.2 ± 11.7	0.222
ΣSFA^2	22.9 ± 7.6^b	29.7 ± 5.2^b	27.1 ± 8.8^b	27.5 ± 5.1^b	39.1 ± 9.2^a	26.4 ± 6.0^b	27.4 ± 6.3^b	<0.001
ΣMUFA^3	38.8 ± 14.1^a	27.5 ± 15.1^bc	35.8 ± 18.6^ab	28.2 ± 13.9^c	32.4 ± 10.3^abc	31.5 ± 10.6^abc	39.4 ± 14.4^abc	<0.001
ΣPUFA^4	30.7 ± 10.2	39.8 ± 11.8	36.3 ± 16.1	–	28.4 ± 6.7	38.5 ± 16.9	36.7 ± 13.3	0.327

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