Development of an Atlantic salmon (Salmo salar) genetic improvement program: Genetic parameters of harvest body weight and carcass quality traits estimated with animal models

Aquaculture ◽  
2005 ◽  
Vol 247 (1-4) ◽  
pp. 211-217 ◽  
Author(s):  
Cheryl D. Quinton ◽  
Ian McMillan ◽  
Brian D. Glebe
Keyword(s):  
Body Weight ◽  
Animal Models ◽  
Atlantic Salmon ◽  
Salmo Salar ◽  
Genetic Improvement ◽  
Genetic Parameters ◽  
Carcass Quality ◽  
Quality Traits ◽  
Improvement Program ◽  
Atlantic Salmon Salmo Salar

Genetic correlations between disease resistance, vaccine-induced side effects and harvest body weight in Atlantic salmon (Salmo salar)

Aquaculture ◽  
2012 ◽  
Vol 324-325 ◽  
pp. 312-314 ◽  
Author(s):  
Tale Marie Karlsson Drangsholt ◽  
Bjarne Gjerde ◽  
Jørgen Ødegård ◽  
Frode Finne-Fridell ◽  
Øystein Evensen ◽  
...  
Keyword(s):  
Body Weight ◽  
Disease Resistance ◽  
Side Effects ◽  
Atlantic Salmon ◽  
Salmo Salar ◽  
Genetic Correlations ◽  
Atlantic Salmon Salmo Salar

Genetic mapping of quantitative trait loci (QTL) for body-weight in Atlantic salmon (Salmo salar) using a 6.5K SNP array

Aquaculture ◽  
2012 ◽  
Vol 358-359 ◽  
pp. 61-70 ◽  
Author(s):  
Alejandro P. Gutierrez ◽  
Krzysztof P. Lubieniecki ◽  
Evelyn A. Davidson ◽  
Sigbjørn Lien ◽  
Matthew P. Kent ◽  
...  
Keyword(s):  
Body Weight ◽  
Quantitative Trait Loci ◽  
Atlantic Salmon ◽  
Genetic Mapping ◽  
Salmo Salar ◽  
Quantitative Trait ◽  
Snp Array ◽  
Atlantic Salmon Salmo Salar ◽  
Trait Loci

Genetic co-variation between resistance against both Caligus rogercresseyi and Piscirickettsia salmonis, and body weight in Atlantic salmon (Salmo salar)

Aquaculture ◽  
2014 ◽  
Vol 433 ◽  
pp. 295-298 ◽  
Author(s):  
José M. Yáñez ◽  
Jean P. Lhorente ◽  
Liane N. Bassini ◽  
Marcela Oyarzún ◽  
Roberto Neira ◽  
...  
Keyword(s):  
Body Weight ◽  
Atlantic Salmon ◽  
Salmo Salar ◽  
Atlantic Salmon Salmo Salar ◽  
Piscirickettsia Salmonis

Metabolism of Single and Combined Doses of 14C-Aldrin and 3H-p,p′-DDT by Atlantic Salmon (Salmo salar) Fry

1976 ◽  
Vol 33 (9) ◽  
pp. 2073-2076 ◽  
Author(s):  
R. F. Addison ◽  
M. E. Zinck ◽  
J. R. Leahy
Keyword(s):  
Body Weight ◽  
Atlantic Salmon ◽  
Salmo Salar ◽  
Half Life ◽  
Total Body Weight ◽  
Exponential Rate ◽  
Atlantic Salmon Salmo Salar ◽  
Total Body

Atlantic salmon (Salmo salar) fry were injected intramuscularly with 3H-p,p′-DDT and 14C-aldrin either alone or as a mixture at concentrations similar to those found in "naturally" contaminated fish; their rates of metabolism and clearance were then compared 3H-p,p′-DDT was cleared slowly from the fish: approximately 60% of the injected material remained 8 wk after injection. 14C-aldrin was cleared much more rapidly, only 55% of the injected material remaining in the fish 1 day after injection and less than 10% remaining at the end of the experiment 3H-p,p′-DDT was dehydrochlorinated to p,p′-DDE; assuming an exponential rate of conversion, its half-life was 60 days. In contrast, 50% of the aldrin residues in the fish were epoxidized to dieldrin within 2 days. No interactions between the insecticides were observed although aldrin apparently induced a slight increase in the fraction of total body weight accounted for by liver.

Environmental Salinity: Its Failure to Influence Growth of Atlantic Salmon (Salmo salar) Parr

1975 ◽  
Vol 32 (10) ◽  
pp. 1821-1824 ◽  
Author(s):  
H. M. Shaw ◽  
R. L. Saunders ◽  
H. C. Hall
Keyword(s):  
Body Weight ◽  
Atlantic Salmon ◽  
Fresh Water ◽  
Salmo Salar ◽  
Growth Rates ◽  
Food Conversion ◽  
Instantaneous Growth ◽  
Atlantic Salmon Salmo Salar ◽  
Conversion Efficiencies ◽  
Maintenance Ration

Growth of Atlantic salmon (Salmo salar) parr was studied at environmental salinities of 0.1, 10, and 20‰ in relation to daily rations of 0, 1.0, 1.5, 2.2, and 2.9% of dry body weight. Instantaneous growth rates and food conversion efficiencies for fish in each salinity were similar. Maintenance ration was slightly more in 20‰ than in either the salinity approximately isosmotic with blood (10%) or in fresh water (0.1%).

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