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Trans. R. Soc. B"],"published-print":{"date-parts":[[2020,8,3]]},"abstract":"<jats:p>\n                    Atlantic salmon smolts (approx. 20-months old) were fed experimental diets with different combinations of omega-6:omega-3 fatty acids (FAs) (high-\u03c96, high-\u03c93, or balanced) and eicosapentaenoic acid plus docosahexaenoic acid (EPA + DHA) levels (0.3, 1.0 or 1.4%) for 12 weeks. Muscle FA (% total FA) reflected dietary C\n                    <jats:sub>18<\/jats:sub>\n                    -polyunsaturated FA; however, muscle EPA per cent and content (mg g\n                    <jats:sup>\u22121<\/jats:sup>\n                    ) were not different in salmon fed high-\u03c93 or balanced diets. Muscle DHA per cent was similar among treatments, while DHA content increased in fish fed 1.4% EPA + DHA, compared with those fed 0.3\u20131.0% EPA + DHA combined with high-\u03c96 FA. Muscle 20:3\n                    <jats:italic>\u03c9<\/jats:italic>\n                    6 (DGLA) content was highest in those fed high-\u03c96 with 0.3% EPA + DHA. Quantitative polymerase chain reaction analyses on liver RNA showed that the monounsaturated FA synthesis-related gene,\n                    <jats:italic>scdb,<\/jats:italic>\n                    was upregulated in fish fed 1.0% EPA + DHA with high-\u03c96 compared to those fed 0.3% EPA + DHA. In high-\u03c93-fed salmon, liver\n                    <jats:italic>elovl2<\/jats:italic>\n                    transcript levels were higher with 0.3% EPA + DHA than with 1.0% EPA + DHA. In high-\u03c96-fed fish,\n                    <jats:italic>elovl2<\/jats:italic>\n                    did not vary with EPA + DHA levels, but it was positively correlated with muscle ARA, 22:4\n                    <jats:italic>\u03c9<\/jats:italic>\n                    3 and DGLA. These results suggest dietary 18:3\n                    <jats:italic>\u03c9<\/jats:italic>\n                    3 elongation contributed to maintaining muscle EPA + DHA levels despite a two- to threefold change in dietary proportions, while 18:2\n                    <jats:italic>\u03c9<\/jats:italic>\n                    6 with 0.3% EPA + DHA increased muscle DGLA more than arachidonic acid (ARA). Positive correlations between hepatic\n                    <jats:italic>elovl2<\/jats:italic>\n                    and\n                    <jats:italic>fabp10a<\/jats:italic>\n                    with muscle\n                    <jats:italic>\u03c9<\/jats:italic>\n                    6:\n                    <jats:italic>\u03c9<\/jats:italic>\n                    3 and EPA + DHA + ARA, respectively, were confirmed by reanalysing data from a previous salmon trial with lower variations in dietary EPA + DHA and\n                    <jats:italic>\u03c9<\/jats:italic>\n                    6:\n                    <jats:italic>\u03c9<\/jats:italic>\n                    3 ratios.\n                  <\/jats:p>\n                  <jats:p>This article is part of the theme issue \u2018The next horizons for lipids as \u2018trophic biomarkers\u2019: evidence and significance of consumer modification of dietary fatty acids\u2019.<\/jats:p>","DOI":"10.1098\/rstb.2019.0648","type":"journal-article","created":{"date-parts":[[2020,6,14]],"date-time":"2020-06-14T19:05:21Z","timestamp":1592161521000},"page":"20190648","update-policy":"https:\/\/doi.org\/10.1098\/crossmark-policy","source":"Crossref","is-referenced-by-count":15,"title":["Interaction between\n                    <i>\u03c9<\/i>\n                    6 and\n                    <i>\u03c9<\/i>\n                    3 fatty acids of different chain lengths regulates Atlantic salmon hepatic gene expression and muscle fatty acid profiles"],"prefix":"10.1098","volume":"375","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5070-256X","authenticated-orcid":true,"given":"Mohamed","family":"Emam","sequence":"first","affiliation":[{"name":"Department of Ocean Sciences, Memorial University of Newfoundland, St. John's, NL, Canada A1C 5S7"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Tomer","family":"Katan","sequence":"additional","affiliation":[{"name":"Department of Ocean Sciences, Memorial University of Newfoundland, St. John's, NL, Canada A1C 5S7"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7693-0739","authenticated-orcid":true,"given":"Albert","family":"Caballero-Solares","sequence":"additional","affiliation":[{"name":"Department of Ocean Sciences, Memorial University of Newfoundland, St. John's, NL, Canada A1C 5S7"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Richard G.","family":"Taylor","sequence":"additional","affiliation":[{"name":"Cargill Animal Nutrition, Elk River, MN 55330, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Kathleen S.","family":"Parrish","sequence":"additional","affiliation":[{"name":"Department of Ocean Sciences, Memorial University of Newfoundland, St. John's, NL, Canada A1C 5S7"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Matthew L.","family":"Rise","sequence":"additional","affiliation":[{"name":"Department of Ocean Sciences, Memorial University of Newfoundland, St. John's, NL, Canada A1C 5S7"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2386-9556","authenticated-orcid":true,"given":"Christopher C.","family":"Parrish","sequence":"additional","affiliation":[{"name":"Department of Ocean Sciences, Memorial University of Newfoundland, St. John's, NL, Canada A1C 5S7"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"175","published-online":{"date-parts":[[2020,6,15]]},"reference":[{"key":"e_1_3_7_2_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.aquaculture.2015.01.010"},{"key":"e_1_3_7_3_2","doi-asserted-by":"publisher","DOI":"10.1038\/srep21892"},{"key":"e_1_3_7_4_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.bbagen.2015.10.022"},{"key":"e_1_3_7_5_2","doi-asserted-by":"publisher","DOI":"10.1080\/713610925"},{"key":"e_1_3_7_6_2","first-page":"290","article-title":"Effect of plant-based diets with varying ratios of \u03c96 to \u03c93 fatty acids on growth performance, tissue composition, fatty acid biosynthesis and lipid-related gene expression in Atlantic salmon (Salmo salar)","volume":"30","author":"Katan T","year":"2019","journal-title":"Comp. 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