scholarly journals Atlantic Salmon (Salmo salar L.) Gastrointestinal Microbial Community Dynamics in Relation to Digesta Properties and Diet

2016 ◽  
Vol 71 (3) ◽  
pp. 589-603 ◽  
Author(s):  
Kamarul Zaman Zarkasi ◽  
Richard S. Taylor ◽  
Guy C. J. Abell ◽  
Mark L. Tamplin ◽  
Brett D. Glencross ◽  
...  
Keyword(s):  
Microbial Community ◽  
Atlantic Salmon ◽  
Salmo Salar ◽  
Community Dynamics ◽  
Atlantic Salmon Salmo Salar ◽  
Microbial Community Dynamics

scholarly journals Microbial community dynamics in a commercial RAS for production of Atlantic salmon fry (Salmo salar)

Aquaculture ◽  
2022 ◽  
Vol 546 ◽  
pp. 737382
Author(s):  
Stine Wiborg Dahle ◽  
Kari J.K. Attramadal ◽  
Olav Vadstein ◽  
Hans Ivar Hestdahl ◽  
Ingrid Bakke
Keyword(s):  
Microbial Community ◽  
Atlantic Salmon ◽  
Salmo Salar ◽  
Community Dynamics ◽  
Microbial Community Dynamics ◽  
Salmon Fry

Microbial community dynamics in semi-commercial RAS for production of Atlantic salmon post-smolts at different salinities

2017 ◽  
Vol 78 ◽  
pp. 42-49 ◽  
Author(s):  
Ingrid Bakke ◽  
Ann Louise Åm ◽  
Jelena Kolarevic ◽  
Trine Ytrestøyl ◽  
Olav Vadstein ◽  
...  
Keyword(s):  
Microbial Community ◽  
Atlantic Salmon ◽  
Community Dynamics ◽  
Microbial Community Dynamics

scholarly journals In vitro characteristics of an Atlantic salmon ( Salmo salar L.) hind gut microbial community in relation to different dietary treatments

2017 ◽  
Vol 168 (8) ◽  
pp. 751-759 ◽  
Author(s):  
Kamarul Zaman Zarkasi ◽  
Richard S. Taylor ◽  
Brett D. Glencross ◽  
Guy C.J. Abell ◽  
Mark L. Tamplin ◽  
...  
Keyword(s):  
Microbial Community ◽  
Atlantic Salmon ◽  
Salmo Salar ◽  
Atlantic Salmon Salmo Salar ◽  
Hind Gut ◽  
Dietary Treatments ◽  
Gut Microbial Community

scholarly journals Stable isotopes reveal linkages between ocean climate, plankton community dynamics, and survival of two populations of Atlantic salmon (Salmo salar)

2012 ◽  
Vol 69 (5) ◽  
pp. 784-794 ◽  
Author(s):  
Clive N. Trueman ◽  
Kirsteen M. MacKenzie ◽  
Martin R. Palmer
Keyword(s):  
Stable Isotopes ◽  
Atlantic Salmon ◽  
Salmo Salar ◽  
Community Dynamics ◽  
Plankton Community ◽  
Norwegian Sea ◽  
Ocean Climate ◽  
Atlantic Salmon Salmo Salar ◽  
Iceland Basin ◽  
Two Populations

Abstract Trueman, C. N., MacKenzie, K. M., and Palmer, M. R. 2012. Stable isotopes reveal linkages between ocean climate, plankton community dynamics, and survival of two populations of Atlantic salmon (Salmo salar). – ICES Journal of Marine Science, 69: 784–794. An 18-year record of stable isotopes from Atlantic salmon (Salmo salar) migrating to two different regions of the North Atlantic reveals climate-driven subdecadal variations. Time-series of carbon isotopes in one salmon stock, thought to feed in the Faroes/Iceland Basin area, show Subpolar Gyre (SPG) modal variability, which is not seen in fish feeding in the Norwegian Sea. At times of weak SPG circulation, when waters in the Iceland Basin are relatively warm, carbon isotope values are somewhat negative, suggesting possible changes in phytoplankton community structure. The fluctuations in plankton community dynamics suggested by the stable isotope values are coincident with fluctuations in the estimates of marine mortality in one sea-winter fish feeding in the Norwegian Sea, but not in those feeding in the Iceland Basin. Marine mortality in salmon feeding in the Iceland Basin is therefore likely to be more strongly influenced by factors other than bottom–up control. Time-series analysis of stable isotopes in consumer tissues provides information on the interaction between climate and ecosystem dynamics on the scale of individual stocks and cohorts.

scholarly journals The Skin-Mucus Microbial Community of Farmed Atlantic Salmon (Salmo salar)

2017 ◽  
Vol 8 ◽  
Author(s):  
Giusi Minniti ◽  
Live Heldal Hagen ◽  
Davide Porcellato ◽  
Sven Martin Jørgensen ◽  
Phillip B. Pope ◽  
...  
Keyword(s):  
Microbial Community ◽  
Atlantic Salmon ◽  
Salmo Salar ◽  
Skin Mucus ◽  
Atlantic Salmon Salmo Salar ◽  
Farmed Atlantic Salmon

Microstructure and texture of fresh and smoked Atlantic salmon, Salmo salar L., fillets from fish reared and slaughtered under different conditions

2001 ◽  
Vol 32 (1) ◽  
pp. 1-10 ◽  
Author(s):  
Sjofn Sigurgisladottir ◽  
Margret S. Sigurdardottir ◽  
Helga Ingvarsdottir ◽  
Ole J. Torrissen ◽  
Hannes Hafsteinsson
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Atlantic Salmon Salmo Salar

Persistence of Orally Administered Salmonella enterica Serovars Agona and Montevideo in Atlantic Salmon (Salmo salar L.)

2005 ◽  
Vol 68 (7) ◽  
pp. 1336-1339 ◽  
Author(s):  
L. L. NESSE ◽  
T. LØVOLD ◽  
B. BERGSJØ ◽  
K. NORDBY ◽  
C. WALLACE ◽  
...  
Keyword(s):  
Gastrointestinal Tract ◽  
Atlantic Salmon ◽  
Salmo Salar ◽  
Salmonella Enterica ◽  
Most Probable Number ◽  
Fish Feed ◽  
Internal Organs ◽  
Probable Number ◽  
Atlantic Salmon Salmo Salar ◽  
Gastric Intubation

The objective of our experiments was to study the persistence and dissemination of orally administered Salmonella in smoltified Atlantic salmon. In experiment 1, salmon kept at 15°C were fed for 1 week with feed contaminated with 96 most-probable-number units of Salmonella Agona per 100 g of feed and then starved for 2 weeks. Samples were taken from the gastrointestinal tract and examined for Salmonella 1, 2, 8, 9, 15, and 16 days after the feeding ended. In experiment 2, Salmonella Agona and Montevideo were separately mixed with feed and administered by gastric intubation. Each fish received 1.0 × 108, 1.0 × 106, or 1.0 × 104 CFU. The different groups were kept in parallel at 5 and 15°C and observed for 4 weeks. Every week, three fish in each group were sacrificed, and samples were taken from the skin, the pooled internal organs, the muscle, and the gastrointestinal tract and examined for the presence of Salmonella. The results from the two experiments showed that the persistence of Salmonella in the fish was highly dependent on the dose administered. Salmonella was not recovered from any of the fish that were fed for 1 week with the lowest concentration of Salmonella. In the fish given the highest dose of Salmonella, bacteria persisted for at least 4 weeks in the gastrointestinal tract as well as, to some extent, the internal organs. The present study shows that under practical conditions in Norway, the risk of Salmonella in fish feed being passed on to the consumer of the fish is negligible.

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