Omega-3 Fatty Add Content of Intact Muscle of Farmed Atlantic Salmon (Salmo salar) Examined by ¹H MAS NMR Spectroscopy

The nutritional benefits of fish and fish oils have resulted in an increasing interest in seafoods and derived products generally focused on the level of omega-3 (n-3) fatty acids (FAs). In particular 20:5 n-3 (EPA) and 22:6 n-3 (DHA) are believed to play a natural, preventive role in cardiovascular diseases, and alleviation of other health problems [1,2]. Aquaculture opens up interesting possibilities for exerting a control over factors affecting the nutritional and sensory attributes of fish as food such as the quantitative and qualitative content of fat in the edible tissues. About 20% of the muscle lipids of farmed Atlantic salmon are n-3 FAs, with some variation due to the FA composition of the fish feed. The content of EPA and DHA in muscle of farmed Atlantic salmon has been found to be approximately 0.6 and 0.8 g/100 g of fillet, respectively [3].