Nutritional value and storage stability in commercially produced organically and conventionally farmed Atlantic salmon (Salmo salar L.) in Norway

Salmon feeds have changed over the years, leading to biochemical composition of fish. The main aim this study was compare compositions and storage stability commercially produced organic conventional salmon. Organically (n = 40) conventionally farmed salmon 39) were sampled. fish anesthetized, killed by gill cutting bled before filleting. Fish samples subjected proximate analysis, fatty acid amino composition, along with colour TBARS analyses. lipid content organically 13% 17 %, respectively. Organic contained approximately 48 % more EPA DHA than did fish, 17.2 g kg?1 vs. 11.6 kg?1, had lower saturation conventional, higher in To conclude, differences between fresh related composition. high energy level both groups should be considered when making dietary recommendations. is less stable due its long-chained unsaturated acids, appears similar some years ago.