# Salmonids as Natural Functional Food Rich in Omega-3 PUFA
## 3 Results
### Omega-3 VLC PUFA in Fillets
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline  & \multicolumn{2}{c}{**Sea Fish**} & \multicolumn{4}{c}{**Freshwater Fish**} \\ \hline \multirow{2}{*}{**Fatty Acids**} & **Salmon Farmed** & **Salmon Wild** & \multicolumn{2}{c}{**Brown Trout**} & \multicolumn{2}{c}{**Rainbow Trout**} \\ \cline{3-7}  & **(Norwegian)** & **(Baltic)** & **Farmed** & **Wild** & **Farmed** & **Wild** \\ \hline C12:0 & - & - & 0.1 \(\pm\) 0.0 & 0.9 \(\pm\) 0.1 & 0.2 \(\pm\) 0.0 & 0.2\(\pm\) 0.0 \\ C14:0 & 4.7 \(\pm\) 0.3 & 4.1 \(\pm\) 0.4 & 3.9 \(\pm\) 0.2 & 4.1 \(\pm\) 0.5 & 3.9 \(\pm\) 0.2 & 3.6 \(\pm\) 0.4 \\ C16:0 & 14.2 \(\pm\) 0.6 & 12.3 \(\pm\) 0.8 & 15.0 \(\pm\) 0.6 & 21.7 \(\pm\) 1.1 & 15.7 \(\pm\) 0.7 & 18.5 \(\pm\) 0.9 \\ C18:0 & 2.8 \(\pm\) 0.2 & 2.6 \(\pm\) 0.3 & 2.5 \(\pm\) 0.2 & 4.2 \(\pm\) 0.5 & 1.4 \(\pm\) 0.1 & 3.5 \(\pm\) 0.4 \\ Sum saturates & 21.7 \(\pm\) 0.5 & 19.0 \(\pm\) 0.7 & 21.5 \(\pm\) 0.5 & 30.9 \(\pm\) 0.9 & 21.2 \(\pm\) 0.6 & 25.8 \(\pm\) 0.8 \\ C14:1 & - & - & - & 0.3 \(\pm\) 0.0 & - & 0.2 \(\pm\) 0.0 \\ C15:1 & 0.4 \(\pm\) 0.0 & - & 0.3 \(\pm\) 0.0 & 0.4 \(\pm\) 0.0 & 0.4 \(\pm\) 0.0 & 0.4 \(\pm\) 0.0 \\ C16:1 & 5.9 \(\pm\) 0.2 & 5.7 \(\pm\) 0.3 & 5.8 \(\pm\) 0.2 & 8.0 \(\pm\) 0.5 & 4.1 \(\pm\) 0.2 & 6.6 \(\pm\) 0.4 \\ C18:1 & 19.9 \(\pm\) 0.9 & 18.3 \(\pm\) 1.1 & 23.4 \(\pm\) 0.9 & 20.4 \(\pm\) 1.2 & 26.2 \(\pm\) 1.0 & 21.6 \(\pm\) 1.3 \\ C20:1 & 6.4 \(\pm\) 0.4 & 8.4 \(\pm\) 0.6 & 2.7 \(\pm\) 0.3 & 2.2 \(\pm\) 0.4 & 4.5 \(\pm\) 0.3 & 2.3 \(\pm\) 0.3 \\ C22:1 & 7.6 \(\pm\) 0.3 & 8.6 \(\pm\) 0.5 & 3.2 \(\pm\) 0.2 & 2.7 \(\pm\) 0.2 & 5.6 \(\pm\) 0.4 & 2.8 \(\pm\) 0.4 \\ C24:1 & 0.5 \(\pm\) 0.1 & 0.5 \(\pm\) 0.1 & 0.3 \(\pm\) 0.0 & - & - & 0.2 \(\pm\) 0.0 \\ Sum monoenes & 40.7 \(\pm\) 0.8 & 41.5 \(\pm\) 0.9 & 35.7 \(\pm\) 0.7 & 34.0 \(\pm\) 0.8 & 40.8 \(\pm\) 0.8 & 34.1 \(\pm\) 0.9 \\ C18:2n-6 LA & 8.1 \(\pm\) 0.4 & 4.9 \(\pm\) 0.3 & 17.0 \(\pm\) 0.6 & 8.2 \(\pm\) 0.5 & 7.9 \(\pm\) 0.4 & 7.7 \(\pm\) 0.5 \\ C18:3n-3 ALA & 1.6 \(\pm\) 0.1 & 1.1 \(\pm\) 0.1 & 2.9 \(\pm\) 0.2 & 2.9 \(\pm\) 0.2 & 2.6 \(\pm\) 0.2 & 2.6 \(\pm\) 0.2 \\ C18:4n-3 & 1.4 \(\pm\) 0.1 & 1.5 \(\pm\) 0.1 & 1.4 \(\pm\) 0.1 & 1.1 \(\pm\) 0.1 & 1.4 \(\pm\) 0.1 & 1.1 \(\pm\) 0.1 \\ C20:2n-6 & 0.6 \(\pm\) 0.0 & - & 0.6 \(\pm\) 0.0 & - & 0.4 \(\pm\) 0.0 & - \\ C20:3n-6 & 0.7 \(\pm\) 0.0 & 0.8 \(\pm\) 0.1 & 0.6 \(\pm\) 0.0 & 0.7 \(\pm\) 0.1 & 0.5 \(\pm\) 0.0 & 0.8 \(\pm\) 0.1 \\ C20:4n-6 AA & 0.7 \(\pm\) 0.1 & 0.8 \(\pm\) 0.1 & 0.4 \(\pm\) 0.0 & - & 0.6 \(\pm\) 0.1 & - \\ C20:5n-3 EPA & 7.0 \(\pm\) 0.2 & 8.6 \(\pm\) 0.3 & 5.7 \(\pm\) 0.1 & 6.4 \(\pm\) 0.2 & 5.1 \(\pm\) 0.1 & 7.4 \(\pm\) 0.2 \\ C22:5n-3 DPA & 4.1 \(\pm\) 0.2 & 5.7 \(\pm\) 0.3 & 2.0 \(\pm\) 0.1 & 1.9 \(\pm\) 0.1 & 1.7 \(\pm\) 0.1 & 1.9 \(\pm\) 0.1 \\ C22:6n-3 DHA & 13.3 \(\pm\) 0.5 & 16.9 \(\pm\) 0.7 & 12.1 \(\pm\) 0.4 & 13.1 \(\pm\) 0.6 & 15.8 \(\pm\) 0.5 & 17.6 \(\pm\) 0.6 \\ Sum PUFA & 37.5 \(\pm\) 0.4 & 40.3 \(\pm\) 0.6 & 42.7 \(\pm\) 0.5 & 34.3 \(\pm\) 0.5 & 36.0 \(\pm\) 0.4 & 39.1 \(\pm\) 0.5 \\ Sum omega-3 & 27.4 \(\pm\) 0.4 & 33.8 \(\pm\) 0.6 & 24.1 \(\pm\) 0.4 & 25.4 \(\pm\) 0.5 & 26.6 \(\pm\) 0.4 & 30.6 \(\pm\) 0.5 \\ Omega-3 VLC PUFA & 24.4 \(\pm\) 0.4 & 31.2 \(\pm\) 0.6 & 19.8 \(\pm\) 0.4 & 21.4 \(\pm\) 0.5 & 22.6 \(\pm\) 0.5 & 26.9 \(\pm\) 0.5 \\ Sum omega-6 & 10.1 \(\pm\) 0.3 & 6.5 \(\pm\) 0.3 & 18.6 \(\pm\) 0.5 & 8.9 \(\pm\) 0.5 & 9.4 \(\pm\) 0.4 & 8.5 \(\pm\) 0.5 \\ Omega-6/omega-3 ratio & 0.37 & 0.19 & 0.77 & 0.35 & 0.35 & 0.27 \\ \hline \end{tabular} Values are expressed as mean \(\pm\) standard deviation (SD) (\(n=3\)).  
\end{table} 
Table 2: Fatty acid composition of fat extracted form fillets of salmonids; % of total fatty acids. Figure 2: Omega-3 VLC PUFA content in salmonid fish fillets; g/100 g of raw meat. Values are expressed as mean \(\pm\) standard deviation (SD) (\(n=3\)).