What is the source explaining the higher proportion of Omega-6 fatty acids in farmed Atlantic salmon?
Answer
Aquaculture pellets often incorporate vegetable oils, which are naturally higher in Omega-6s, altering the fish’s fatty acid profile.
The difference in fatty acid profiles between farmed Atlantic and wild Pacific fish stems directly from their respective dietary inputs. Wild fish consume a natural, unpredictable diet rich in beneficial fats. Conversely, the controlled feed used in aquaculture operations is frequently supplemented or composed partially of vegetable oils intended for efficient growth. These vegetable oils inherently contain higher levels of Omega-6 fatty acids, leading to an accumulation of these fats in the farmed fish tissue, thus shifting the ratio away from the desired Omega-3 dominance.
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