Table 3 Fatty acid composition (percentage of weight) of total lipid from livers of Atlantic salmon (Salmo salar) fed different dietary oils

2.7 ± 0.4^a

0.6 ± 0.0^b

1.0 ± 0.1^b

0.6 ± 0.0^b

16.7 ± 0.8^a

10.0 ± 0.8^b

12.1 ± 1.0^b

11.4 ± 1.3^b

5.9 ± 0.4^a

6.0 ± 0.4^a

4.4 ± 0.2^b

6.1 ± 0.4^a

25.8 ± 0.5^a

16.9 ± 1.0^b

17.9 ± 0.9^b

18.4 ± 1.2^b

3.7 ± 0.6^a

1.0 ± 0.1^c

1.8 ± 0.1^b

0.9 ± 0.1^c

9.3 ± 1.1^c

18.4 ± 1.7^b

29.1 ± 2.0^a

18.4 ± 2.2^b

2.9 ± 0.1^a

1.1 ± 0.1^d

2.4 ± 0.1^b

1.6 ± 0.1^c

2.5 ± 0.4^b

2.0 ± 0.1^b

3.8 ± 0.4^a

2.2 ± 0.2^b

1.0 ± 0.4

0.8 ± 0.1

1.0 ± 0.2

0.6 ± 0.1

1.0 ± 0.1^a

0.6 ± 0.1^b

0.8 ± 0.1^ab

0.6 ± 0.1^b

20.3 ± 2.6^b

24.0 ± 1.9^b

39.0 ± 2.5^a

24.3 ± 2.4^b

1.9 ± 0.4^c

9.6 ± 0.3^b

8.6 ± 0.3^b

26.4 ± 1.8^a

0.5 ± 0.0^c

1.4 ± 0.1^b

1.6 ± 0.1^b

4.3 ± 0.2^a

0.3 ± 0.1^d

0.6 ± 0.1^c

1.1 ± 0.1^b

2.5 ± 0.1^a

2.8 ± 0.4^a

0.7 ± 0.1^c

1.4 ± 0.2^b

1.6 ± 0.2^b

6.4 ± 0.1^c

12.5 ± 0.3^b

13.1 ± 0.1^b

35.3 ± 1.7^a

0.6 ± 0.2^c

20.3 ± 0.9^a

2.4 ± 0.2^b

2.3 ± 0.1^b

0.6 ± 0.3^a

0.8 ± 0.1^a

0.3 ± 0.1^b

0.2 ± 0.0^b

0.2 ± 0.1^b

3.2 ± 0.3^a

0.4 ± 0.1^b

0.3 ± 0.0^b

1.2 ± 0.3^b

3.0 ± 0.0^a

1.0 ± 0.1^b

0.6 ± 0.1^c

10.7 ± 0.3^a

4.0 ± 0.4^b

4.8 ± 0.4^b

2.6 ± 0.6^c

3.6 ± 0.0^a

1.0 ± 0.1^c

1.4 ± 0.1^b

0.8 ± 0.2^c

30.0 ± 2.7^a

14.3 ± 1.6^c

19.6 ± 1.8^b

15.2 ± 2.3^c

46.9 ± 2.2^a

46.6 ± 1.7^a

30.0 ± 1.8^b

22.0 ± 3.0^c

54.0 ± 2.2^b

59.1 ± 1.6^a

43.1 ± 1.7^c

57.3 ± 1.5^ab