date:May 14, 2014
00 gram had a higher fraction of marine omega-3 fatty acids than salmon that had remained in freshwater until they weighed 85 gram and then transferred to seawater, where they remained until they weighed 400 gram. The fractions of the total fatty acids for marine omega-3 in the two groups were 9.2 per cent and 7.5 per cent, respectively. The experiment has thus shown that it is possible to retain the ability of the salmon to convert omega-3 fatty acids from plants to marine omega-3 fatty acids b