Microalga Phaeodactylum tricornutum in feed for Atlantic salmon (Salmo salar) —Effect on nutrient digestibility, growth and utilization of feed

Aquaculture ◽  
2016 ◽  
Vol 460 ◽  
pp. 116-123 ◽  
Author(s):  
Mette Sørensen ◽  
Gerd Marit Berge ◽  
Kjell Inge Reitan ◽  
Bente Ruyter
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Phaeodactylum Tricornutum ◽  
Nutrient Digestibility ◽  
Atlantic Salmon Salmo Salar

Effect of stachyose, raffinose and soya-saponins supplementation on nutrient digestibility, digestive enzymes, gut morphology and growth performance in Atlantic salmon (Salmo salar, L)

Aquaculture ◽  
2011 ◽  
Vol 314 (1-4) ◽  
pp. 145-152 ◽  
Author(s):  
Mette Sørensen ◽  
Michael Penn ◽  
Adel El-Mowafi ◽  
Trond Storebakken ◽  
Cai Chunfang ◽  
...  
Keyword(s):  
Atlantic Salmon ◽  
Growth Performance ◽  
Salmo Salar ◽  
Digestive Enzymes ◽  
Nutrient Digestibility ◽  
Gut Morphology ◽  
Atlantic Salmon Salmo Salar

scholarly journals Down-stream processing of baker's yeast (Saccharomyces cerevisiae) – Effect on nutrient digestibility and immune response in Atlantic salmon (Salmo salar)

Aquaculture ◽  
2021 ◽  
Vol 530 ◽  
pp. 735707 ◽  
Author(s):  
Jon Øvrum Hansen ◽  
Leidy Lagos ◽  
Peng Lei ◽  
Felipe Eduardo Reveco-Urzua ◽  
Byron Morales-Lange ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Immune Response ◽  
Atlantic Salmon ◽  
Salmo Salar ◽  
Stream Processing ◽  
Nutrient Digestibility ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Yeast Saccharomyces Cerevisiae ◽  
Atlantic Salmon Salmo Salar

Effects of feed processing conditions and acid salts on nutrient digestibility and physical quality of soy-based diets for Atlantic salmon (Salmo salar)

2011 ◽  
Vol 18 (1) ◽  
pp. 21-34 ◽  
Author(s):  
T. MORKEN ◽  
O. F. KRAUGERUD ◽  
M. SØRENSEN ◽  
T. STOREBAKKEN ◽  
M. HILLESTAD ◽  
...  
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Nutrient Digestibility ◽  
Processing Conditions ◽  
Feed Processing ◽  
Physical Quality ◽  
Atlantic Salmon Salmo Salar ◽  
Acid Salts

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.

Quantifying the relative importance of stock level, river temperature and discharge on the abundance of juvenile Atlantic salmon ( Salmo salar )

Ecohydrology ◽  
2020 ◽  
Vol 13 (6) ◽  
Author(s):  
Ross S. Glover ◽  
Chris Soulsby ◽  
Robert J. Fryer ◽  
Christian Birkel ◽  
Iain A. Malcolm
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Relative Importance ◽  
Stock Level ◽  
River Temperature ◽  
Atlantic Salmon Salmo Salar ◽  
Juvenile Atlantic Salmon
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