The main factors describing the quality of farmed salmon are color, flavor, fat content and distribution, texture, and appearance. These may be influenced by species and strain of fish, age and weight, feed composition, ration level, and genetic selection. Preference differences between markets and by the processing industry for certain characteristics influence the type of fish that are produced.

The intake of fish (and n-3 polyunsaturated fatty acids) is generally associated with a lower risk of coronary artery disease in humans, although the exact reason for this connection has not been defined.[7] Because of limited supplies of fish meal and fish oil, the use of other protein and lipid sources for fish feed, from plants for example, is expanding. The fatty acid composition of fish flesh is highly influenced by the dietary fatty acid content, though, and diets containing plant oils with higher levels of n-6 fatty acids and lower levels of n-3 fatty acids result in a reduction in the flesh n-3/n-6 fatty acid ratio. A subsequent period of feeding a diet containing only fish oil, however, may partly or completely reverse the changes in the levels of the various fatty acids caused by plant oils.[8]

Your Heart and Nutrition

Your Heart and Nutrition

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