4. Results
4.4. Total FA composition
The total FA composition of the muscle of A. salmon fillets is shown in the tables below (see Table 6, 7, 8) which includes 8 pre-diets from 40 g till 400 g of the fish and 3 main dietary groups of 0%, 1% and Control (CC) from 400 g to 1 kg.
The analysis of FAs shows the influence of the pre-diets in the main 3 diets that the fish was fed. There were significant differences related to pre-diet and diets in EPA (20:5 n-3) and DHA (22:6 n-3) with P =0.0001 and P= 0.0062 respectively. Moreover, more significant differences were identified on the Σ EPA+DHA with P=0.0029, on Σ Ν-3 with a value of P=0.0017. Similarly, there were difference on the Σ Ν-6 occurred with a significance value of P= 0.0160.
There were relatively few differences in FA composition between the different pre-dietary groups (Table 6). Saturated FAs constituted 15-20% of total FAs, the Monounsaturated approximately 43 of total FAs and the PUFAs 33% of total FAs. ALA (18:3 n-3) and 18:1 n-9 had similar values in related all the pre-diets.
However, Figure 10 shows that the pre-diets in early life stages significantly affected the EPA and DHA level in this 0% group at 1 Kg. N-3 FAs had also significantly affected while N-6 showed not so big differences.
Table 6. Fatty acid compositions (%) of muscle from Atlantic salmon (Salmon salar L.) fed with experimental 8 pre-diets until 400g and then with 0% diet till reach 1 kg. (Mean ± SEM, n=3)
Fatty acids (% of total) Low (0%)
Control 0% 1% DHA 2% DHA 1% EPA 2% EPA 1% EPA+DHA 2% EPA+DHA
14:0 0.9 ±0.07 0.8 ±0.01 0.8 ±0.01 0.8 ±0.004 0.8 ±0.01 0.8 ±0.003 0.8 ±0.02 0.8 ±0.01 16:0 8.7 ±4.33 13.3 ±0.09 13.5 ±0.04 8.7 ±4.36 13.4 ±0.05 13.3 ±0.09 8.7 ±4.37 13.6 ±0.12 18:0 4.5 ±0.08 4.5 ±0.06 4.4 ±0.02 4.4 ±0.05 4.4 ±0.05 4.3 ±0.07 4.3 ±0.09 4.5 ±0.04 Σ Saturated1 15.2 ±4.37 19.9 ±0.06 19.9 ±0.09 15.0 ±4.27 19.8 ±0.12 19.6 ±0.14 15.0 ±4.38 20.0 ±0.11 16:1 n-7 2.3 ±0.03 2.2 ±0.01 2.2 ±0.03 2.3 ±0.02 2.2 ±0.01 2.2 ±0.01 2.2 ±0.03 2.3 ±0.02 18:1 n-9 37.5 ±0.27 36.9 ±0.67 37.5 ±0.28 37.4 ±0.34 37.2 ±0.18 36.9 ±0.08 37.4 ±0.28 37.5 ±0.17 20:1 n-9 1.4 ±0.07 1.3 ±0.02 1.3 ±0.01 1.4 ±0.03 1.3 ±0.04 1.3 ±0.03 1.3 ±0.02 1.3 ±0.03 20:1 n-11 1.8 ±0.03 1.8 ±0.05 1.6 ±0.06 1.8 ±0.05 1.7 ±0.11 1.8 ±0.04 1.6 ±0.05 1.6 ±0.06 22:1 n-9 0.2 ±0.02 0.2 ±0.01 0.2 ±0.00 0.2 ±0.01 0.2 ±0.001 0.2 ±0.01 0.2 ±0.00 0.2 ±0.01 Σ Monounsaturated2 43.8 ±0.32 43.3 ±0.36 43.5 ±0.34 43.6 ±0.31 43.1 ±0.23 42.9 ±0.09 43.2 ±0.28 43.6 ±0.13 18:2 n-6 17.5 ±0.18 17.6 ±0.17 18.0 ±0.07 17.9 ±0.11 17.9 ±0.04 17.9 ±0.02 18.3 ±0.20 17.8 ±0.09 18:3 n-3 7.7 ±0.16 7.6 ±0.09 7.7 ±0.08 7.7 ±0.10 7.5 ±0.12 7.7 ±0.08 7.9 ±0.17 7.7 ±0.08 20:4 n-6 1.1 ±0.03 1.3 ±0.08 1.1 ±0.01 1.1 ±0.02 1.2 ±0.05 1.1 ±0.04 1.1 ±0.03 1.1 ±0.07 20:5 n-3 1.2 ±0.03 1.1 ±0.03 1.0 ±0.04 1.0 ±0.03 1.4 ±0.07 1.7 ±0.09 1.2 ±0.10 1.2 ±0.01 22:6 n-3 2.5 ±0.06 2.0 ±0.14 2.7 ±0.20 2.8 ±0.19 2.6 ±0.12 2.6 ±0.12 2.7 ±0.24 2.6 ±0.10 Σ Polyunsaturated3 32.5 ±0.31 32.0 ±0.31 32.8 ±0.19 32.9 ±0.16 33.0 ±0.17 33.4 ±0.14 33.5 ±0.06 32.6 ±0.09 n-3 12.0 ±0.14 11.2 ±0.24 11.8 ±0.25 12.0 ±0.14 12.1 ±0.21 12.6 ±0.17 12.3 ±0.21 12.0 ±0.07 n-6 20.5 ±0.20 20.9 ±0.16 21.0 ±0.08 20.9 ±0.11 20.9 ±0.04 20.9 ±0.04 21.2 ±0.18 20.7 ±0.09 20:5 n-3 + 22:6 n-3 3.7 ±0.09 3.1 ±0.16 3.7 ±0.20 3.9 ±0.22 4.1 ±0.11 4.3 ±0.20 3.9 ±0.33 3.8 ±0.10 Sum % 96.4 ±0.05 95.8 ±0.35 96.5 ±0.13 96.5 ±0.06 96.4 ±0.12 96.3 ±0.16 96.6 ±0.12 96.6 ±0.19
Includes1: 15:0, 17:0, 20:0, 22:0, 24:0.
Includes2: 17:1 n-7, 18:1 n-9T, 19:1, 22:1 n-7, 24:1 n-9.
Includes3: 18:3 n-6, 20:2 n-6, 20:4 n-3, 22:5 n-3.
Figure 10. FA compositions of pre-diets (%) of EPA (A), DHA (B), N-3 (C) and N-6 (D) of muscle Atlantic salmon 1kg in the 0% dietary group. (Mean ± SEM, n=3, levels not connected by same letter are significantly different)
0,0
The overview of the FA composition in the main dietary group 1%, shown in Table 7, exhibited a slight increase in values of FA in comparison with 0% dietary group except of 18:1 n-9 acid, the Σ N-6 and Σ N-9. There were significance differences of Σ Ν-9 within the 3 main dietary groups at the P=0.0001 significance level.
There were relatively few differences in FA composition between the different pre-dietary groups (Table 7). Saturated FAs constituted approximately 20% of total FAs, the Monounsaturated approximately 41 of total FAs and the PUFAs 32%
of total FAs. ALA (18:3 n-3) and 18:1 n-9 had similar values in related all the pre-diets.
However, Figure 11 shows that the pre-diets in early life stages significantly affected only the N-3 FAs level in 1% dietary group at 1 Kg. EPA, DHA and N-6 didn’t affected significally.
Subsequently, the Control dietary group observed another slight increase of EPA, DHA and of the Σ Ν-9 acids while on the other hand the Σ Ν-6, Σ Ν-0 and ALA had a negative influence (Table 8). Saturated FAs constituted approximately 17% of total FAs, the Monounsaturated 50 of total FAs and the PUFAs 24-26% of total FAs. ALA (18:3 n-3) and 18:1 n-9 had similar values in related all the pre-diets.
Control pre-diets had high levels due to high FA concentration composition in the diets. DHA pre-diets had lower values in comparison with the EPA pre-diets except only in DHA acid and in some Monounsaturated acids.
This group seem to be less affected by the pre-diets than the 0% group, as example no significant effect on DHA, N-3 and N-6 showed (Figure 12).
Table 7. Fatty acid compositions (%) of muscle from Atlantic salmon (Salmon salar L.) fed with experimental 8 pre-diets until 400g and then with 1% diet till reach 1 kg. (Mean ± SEM, n=3)
Fatty acids (% of total) 1%
Control 0% 1% DHA 2% DHA 1% EPA 2% EPA 1% EPA+DHA 2% EPA+DHA
14:0 2.1 ±0.03 1.9 ±0.06 1.9 ±0.04 1.9 ±0.03 1.9 ±0.02 1.9 ±0.07 1.9 ±0.04 1.9 ±0.02 16:0 13.1 ±0.20 13.2 ±0.23 13.4 ±0.20 13.0 ±0.20 13.3 ±0.04 13.4 ±0.03 13.4 ±0.16 13.1 ±0.10 18:0 4.0 ±0.04 4.0 ±0.03 4.1 ±0.09 4.0 ±0.12 4.0 ±0.03 4.1 ±0.03 4.1 ±0.06 3.9 ±0.03 Σ Saturated1 20.2 ±0.22 20.3 ±0.28 20.4 ±0.13 19.8 ±0.28 20.2 ±0.01 20.3 ±0.05 20.4 ±0.23 20.0 ±0.13 16:1 n-7 3.6 ±0.07 3.5 ±0.13 3.3 ±0.08 3.5 ±0.16 3.4 ±0.07 3.4 ±0.09 3.4 ±0.07 3.4 ±0.10 18:1 n-9 31.5 ±0.97 32.1 ±0.78 32.0 ±0.86 32.2 ±0.76 32.4 ±0.87 31.9 ±1.13 32.1 ±0.89 32.0 ±1.10 20:1 n-9 3.8 ±0.15 2.4 ±1.09 3.4 ±0.19 3.6 ±0.12 3.4 ±0.09 3.2 ±0.24 3.5 ±0.10 3.4 ±0.09 20:1 n-11 1.3 ±0.11 1.2 ±0.03 1.1 ±0.10 1.1 ±0.04 1.2 ±0.02 1.1 ±0.03 1.2 ±0.02 1.3 ±0.01 22:1 n-9 0.5 ±0.02 0.5 ±0.02 0.5 ±0.03 0.5 ±0.02 0.5 ±0.02 0.5 ±0.05 0.5 ±0.02 0.5 ±0.03 Σ Monounsaturated2 41.5 ±0.96 40.5 ±1.36 41.1 ±0.85 41.6 ±1.01 41.6 ±0.85 40.9 ±0.95 41.5 ±0.81 41.3 ±1.13 18:2 n-6 14.0 ±0.19 14.4 ±0.25 14.7 ±0.43 14.7 ±0.05 14.9 ±0.16 14.8 ±0.27 14.6 ±0.30 14.7 ±0.08 18:3 n-3 8.6 ±0.12 8.4 ±0.001 8.6 ±0.28 8.6 ±0.02 8.5 ±0.10 8.6 ±0.11 8.3 ±0.18 8.5 ±0.01 20:4 n-6 0.6 ±0.02 0.7 ±0.07 0.6 ±0.05 0.6 ±0.01 0.6 ±0.01 0.6 ±0.04 0.7 ±0.02 0.7 ±0.03 20:5 n-3 1.9 ±0.04 1.8 ±0.05 1.2 ±0.60 1.6 ±0.02 1.9 ±0.04 2.4 ±0.04 1.8 ±0.06 1.9 ±0.12 22:6 n-3 4.0 ±0.19 3.7 ±0.32 4.0 ±0.07 4.2 ±0.12 3.5 ±0.03 3.9 ±0.13 3.9 ±0.05 4.1 ±0.34 Σ Polyunsaturated3 31.4 ±0.49 31.3 ±0.53 31.8 ±0.51 31.7 ±0.07 31.7 ±0.23 32.4 ±0.38 31.4 ±0.30 32.2 ±0.36 n-3 15.5 ±0.37 14.9 ±0.34 14.6 ±0.36 14.6 ±0.49 14.8 ±0.12 15.7 ±0.31 13.6 ±0.50 15.4 ±0.47 n-6 16.0 ±0.16 16.4 ±0.17 16.6 ±0.35 16.6 ±0.01 16.9 ±0.15 16.7 ±0.27 16.6 ±0.23 16.8 ±0.13 20:5 n-3 + 22:6 n-3 5.9 ±0.23 5.5 ±0.37 5.2 ±0.55 5.3 ±0.42 5.4 ±0.07 6.2 ±0.17 4.5 ±0.60 6.0 ±0.46 Sum % 93.7 ±0.87 92.7 ±1.72 93.3 ±1.17 93.2 ±1.09 94.2 ±0.95 94.2 ±0.97 92.7 ±0.75 94.0 ±0.85
Includes1: 15:0, 17:0, 20:0, 22:0, 24:0.
Includes2: 17:1 n-7, 18:1 n-9T, 19:1, 22:1 n-7, 24:1 n-9.
Includes3: 18:3 n-6, 20.:2 n-6, 20:4 n-3, 22:5 n-3.
Table 8. Fatty acid compositions (%) of muscle from Atlantic salmon (Salmon salar L.) fed with experimental 8 pre-diets until 400g and then with CC, commercial control diet till reach 1 kg. (Mean ± SEM, n=3)
Fatty acids (% of total) Control (CC)
Figure 11. FA compositions of pre-diets (%) of EPA (A), DHA (B), N-3 (C) and N-6 (D) of muscle Atlantic salmon 1kg in the 1% dietary group. (Mean ± SEM, n=3, levels not connected by same letter are significantly different)
0,0
Figure 12. FA compositions of pre-diets (%) of EPA (A), DHA (B), N-3 (C) and N-6 (D) of muscle Atlantic salmon 1kg in the Control dietary group. (Mean ± SEM, n=3, levels not connected by same letter are significantly different)
1,0
Table 9. Fatty acids compositions (g per 100g) of muscle from Atlantic salmon (Salmon salar) fed with experimental 8 pre-diets until 400g and then with CC (Commercial Control), Low (0%) and 1% diet till reach 1 kg. (Mean ± SEM, n=3)
Fatty acids (gr per 100 gr) Control (CC)
Control 0% 1% DHA 2% DHA 1% EPA 2% EPA 1% EPA+DHA 2% EPA+DHA EPA 2.4 ±0.22 2.1 ±0.11 2.0 ±0.17 2.4 ±0.19 2.4 ±0.05 2.3 ±0.17 2.3 ±0.20 2.3 ±0.21 DHA 3.9 ±0.27 3.4 ±0.05 3.7 ±0.29 3.7 ±0.27 4.0 ±0.17 4.3 ±0.34 3.7 ±0.20 3.7 ±0.04 Σ EPA/DHA 6.3 ±0.48 5.5 ±0.06 5.7 ±0.46 6.1 ±0.45 6.3 ±0.19 6.5 ±0.49 6.1 ±0.34 5.9 ±0.25 Σ N-3 10.8 ±0.87 9.5 ±0.11 9.5 ±0.87 10.5 ±0.74 11.0 ±0.40 10.9 ±0.92 10.2 ±0.65 9.8 ±0.53 Σ N-6 11.4 ±0.87 10.6 ±0.23 10.2 ±1.17 11.5 ±0.79 12.5 ±0.45 11.6 ±1.16 10.9 ±0.95 10.5 ±0.79 Σ N-9 40.1 ±2.45 37.4 ±0.94 34.8 ±4.00 39.4 ±3.58 43.0 ±0.95 40.8 ±4.46 36.2 ±4.23 36.3 ±3.66
Fatty acids (gr per 100 gr) Low (0%)
Control 0% 1% DHA 2% DHA 1% EPA 2% EPA 1% EPA+DHA 2% EPA+DHA EPA 0.9 ±0.11 0.6 ±0.02 0.7 ±0.05 0.8 ±0.02 0.7 ±0.03 0.7 ±0.04 1.0 ±0.06 0.9 ±0.02 DHA 1.8 ±0.20 1.2 ±0.09 1.7 ±0.08 1.6 ±0.12 1.6 ±0.07 1.9 ±0.06 1.6 ±0.07 1.9 ±0.12 Σ EPA/DHA 2.6 ±0.31 1.8 ±0.11 2.4 ±0.08 2.4 ±0.12 2.3 ±0.08 2.5 ±0.10 2.6 ±0.02 2.8 ±0.13 Σ N-3 8.5 ±0.84 6.6 ±0.19 7.8 ±0.44 7.1 ±0.27 7.3 ±0.67 8.0 ±0.58 7.7 ±0.26 9.0 ±0.25 Σ N-6 14.4 ±1.52 12.4 ±0.30 13.9 ±1.09 12.2 ±0.44 12.7 ±1.45 13.9 ±1.17 12.7 ±0.37 15.5 ±0.30 Σ N-9 27.8 ±3.39 23.0 ±0.70 26.0 ±2.11 22.8 ±0.90 23.3 ±2.64 26.1 ±2.34 23.5 ±0.72 29.5 ±0.79
Fatty acids (gr per 100 gr) 1%
Control 0% 1% DHA 2% DHA 1% EPA 2% EPA 1% EPA+DHA 2% EPA+DHA EPA 1.4 ±0.18 1.6 ±0.15 1.3 ±0.06 1.5 ±0.06 1.4 ±0.09 1.4 ±0.13 1.7 ±0.15 1.4 ±0.04 DHA 2.9 ±0.37 3.1 ±0.36 2.9 ±0.14 2.8 ±0.15 2.9 ±0.19 3.6 ±0.30 2.8 ±0.21 3.0 ±0.03 Σ EPA/DHA 4.3 ±0.55 4.7 ±0.49 4.2 ±0.19 4.4 ±0.21 4.3 ±0.28 4.9 ±0.43 4.6 ±0.36 4.4 ±0.08 Σ N-3 11.4 ±1.52 12.7 ±1.25 11.2 ±0.66 11.9 ±0.67 11.2 ±0.85 12.9 ±1.30 11.6 ±1.02 11.4 ±0.73 Σ N-6 11.8 ±1.71 14.0 ±1.45 12.2 ±0.96 13.6 ±0.90 12.6 ±1.07 14.1 ±1.43 12.4 ±1.44 12.6 ±1.30 Σ N-9 26.8 ±4.45 29.9 ±3.51 26.7 ±2.31 29.4 ±2.47 27.6 ±2.65 31.2 ±3.87 26.6 ±3.38 27.1 ±3.38
Differences of FAs between Diet, Pre-Diets and the correlation between them calculated with statistical analysis and the effects of Probability factor shown on the Table 10 with P values.
Table 10. Statistic analysis of fatty acids with the effect of Diet, Pre-Diet and Diet*Pre-Diet indicated significant differences with P value. (Prob.>F)
Fatty acid Diet Pre-Diet Diet *Pre-Diet
14:0 < 0.0001 0.114 0.7178
16:0 < 0.0183 0.5158 0.6567
18:0 < 0.0001 0.821 0.0421
16:1 n-7 < 0.0001 0.3309 0.8381
18:1 n-9 < 0.0001 0.9929 0.9966
20:1 n-9 < 0.0001 0.5534 0.7349
20:1 n-11 < 0.0001 0.0181 0.0191
22:1 n-9 < 0.0001 1.0000 1.0000
18:2 n-6 < 0.0001 0.0058 0.8847
18:3 n-3 < 0.0001 0.0209 0.4498
20:4 n-6 < 0.0001 0.0041 0.4382
20:5 n-3 < 0.0001 0.0001 0.0659
22:6 n-3 < 0.0001 0.0062 0.7459
N-3 < 0.0001 0.0034 0.8115
N-6 < 0.0001 0.0161 0.7656
20:5 n-3 + 22:6 n-3 < 0.0001 0.0013 0.6614
The main 3 dietary groups show us important influences on the salmon fillet in the FAs presented below. In Figure 13 we can see the total FA composition of EPA, DHA and the Σ EPA+DHA in mean values (%) inside of the 3 dietary groups 0%, 1% and Control. DHA have higher values than EPA with both FAs increasingly by 0%, 1% to Control diet.
Figure 13. The total FA composition (%) of EPA, DHA and Σ EPA/DHA related to 3 dietary groups (Control, 0% and 1%). (Mean ± SEM, n=3, levels not connected by same letter are significantly different)
In the Σ of N-3 it is noticed some significant differences only at 1% diet with a P value = 0.0001 thus in 0% and Control dietary groups were no essential differences (Figure 14). On the other hand, Σ N-6 showed differences in all diets with P=0.0001 and as it is presented in Figure 10, the highest amounts were found in the 0% diet and then was a decrease of 4% to 1% to 1% and Control diets respectively. Besides, for Σ N-0 noted high differences in 1% diet with P=0.0031 which include the highest levels (%) of Σ N-0 (Figure 15. A). For N-9 acids significance differences were found in the 3 dietary groups with a P=0.0001 with the Control diet showing the highest value and the 1% diet the lowest (Figure 15. B).
Figure 14. The total FA composition (%) of Σ N-3 and Σ N-6 related to 3 dietary groups (Control, 0% and 1%). (Mean ± SEM, n=3, levels not connected by same letter are significantly different)
Figure 15. Total fatty acids composition in percentage (%) of Σ 9 (A.) and of Σ N-0 (B.) in Control, N-0% and 1% diets. (Mean ± SEM, n=3, levels not connected by