Lipid source Study duration (d) Diet total lipid (%) ω3/ω6 EPA/ARA DHA/EPA SGR1 Reference
Tuna oil/rapeseed oil 75 23.5 1.3 5 2.8 1 Codabaccus et al. [38]
Fish oil/chicken fat 75 23.5 2 16 0.5 1 Codabaccus et al. [38]
Linseed oil 112 20 3.6 4.9 1.8 2 Francis et al. [35]
Olive oil 112 20 0.8 5.2 2.1 2 Francis et al. [35]
Palm oil 112 20 0.8 5 2 2 Francis et al. [35]
Sunflower oil 112 20 0.2 5 2.2 2 Francis et al. [35]
Fish oil/vegetable oil + EPA 112 18 2.5 18 0.7 - Martinez-Rubio et al. [49]
Fish oil + EPA 112 18 3.6 18 0.9 - Martinez-Rubio et al. [49]
Fish oil/rapeseed oil: high fat 84 34 1.4 22 1.2 1.0 Martinez-Rubio et al. [50]
Fish oil/rapeseed oil: low fat 84 20 1.5 26 1.3 0.9 Martinez-Rubio et al. [50]
Camelina oil 112 19 1.2 15 1 0.9 Hixson et al. [32]
Olive oil + DHA 62 20 1.3 4 19 1.2 Glencross et al. [70]
Olive + DHA + ARA 62 18 0.5 0.1 6.8 1.2 Glencross et al. [70]
Rapeseed oil 109 27 0.8 16 1.7 0.9 Thomassen et al. [57]
Rapeseed oil + EPA 109 28 1.9 158 0.2 0.9 Thomassen et al. [57]
Rapeseed oil + EPA + DHA 109 28 1.9 114 0.6 0.9 Thomassen et al. 57]
Rapeseed oil 95 26 0.65 18 1.3 1 Hatlen et al. [81]
Rapeseed oil + GM yeast (high EPA source) 95 23 0.8 33 0.3 0.9 Hatlen et al. [81]
Soybean oil + GM yeast (high EPA source) 112 31 0.4 91 z0.1 0.66 Berge et al. [45]
1Specific growth rate, % day-1
Table 1: Replacement of fish oil with terrestrial plant oils in diets for Atlantic salmon (Salmo salar), with particular focus on dietary DHA/EPA/ARA dynamics and the effect on tissue fatty acid composition and/or immune function.
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