Electrical Responses of the Olfactory Epithelium of Atlantic Salmon (Salmo salar)

1971 ◽  
Vol 28 (4) ◽  
pp. 565-572 ◽  
Author(s):  
A. M. Sutterlin ◽  
N. Sutterlin
Keyword(s):  
Amino Acids ◽  
Atlantic Salmon ◽  
Salmo Salar ◽  
Olfactory Epithelium ◽  
Spike Activity ◽  
Olfactory Mucosa ◽  
Oscillatory Activity ◽  
Atlantic Salmon Salmo Salar ◽  
Low Concentrations ◽  
Complex Solutions

Multiunit spike activity was recorded from the olfactory mucosa of Atlantic salmon (Salmo salar) using metal-filled glass microelectrodes. A number of simple and complex solutions were tested for stimulatory effectiveness. Amino acids as a class of compounds were highly stimulatory; little or no response was obtained to a variety of simple sugars, n-aliphatic acids, alcohols, or amino-substituted alcohols. An increase in asynchronous spike activity was evoked by low concentrations of amino acids and oscillatory activity was evoked by higher concentrations of amino acids. Brief treatment of the epithelium with dilute solutions of HgCl2 blocked the chemosensitivity of the receptors.

Krill hydrolysate free amino acids responsible for feed intake stimulation in Atlantic salmon (Salmo salar)

2013 ◽  
Vol 19 ◽  
pp. 47-61 ◽  
Author(s):  
K. Kousoulaki ◽  
I. Rønnestad ◽  
H.J. Olsen ◽  
R. Rathore ◽  
P. Campbell ◽  
...  
Keyword(s):  
Amino Acids ◽  
Atlantic Salmon ◽  
Salmo Salar ◽  
Feed Intake ◽  
Free Amino Acids ◽  
Free Amino ◽  
Atlantic Salmon Salmo Salar

Intestinal absorption of amino acids in fish: kinetics and interaction of the in vitro uptake of l-methionine in Atlantic salmon (Salmo salar L.)

Aquaculture ◽  
2004 ◽  
Vol 229 (1-4) ◽  
pp. 265-273 ◽  
Author(s):  
Gerd Eikeland Berge ◽  
Mark Goodman ◽  
Marit Espe ◽  
Einar Lied
Keyword(s):  
Amino Acids ◽  
Atlantic Salmon ◽  
Intestinal Absorption ◽  
Salmo Salar ◽  
Atlantic Salmon Salmo Salar ◽  
In Vitro Uptake

Amino Acid Supplementation of Casein in Diets of Atlantic Salmon (Salmo salar) Fry and of Soybean Meal for Rainbow Trout (Salmo gairdneri) Fingerlings

1975 ◽  
Vol 32 (3) ◽  
pp. 422-426 ◽  
Author(s):  
G. L. Rumsey ◽  
H. G. Ketola
Keyword(s):  
Amino Acids ◽  
Rainbow Trout ◽  
Atlantic Salmon ◽  
Salmo Salar ◽  
Soybean Meal ◽  
Essential Amino Acids ◽  
Salmo Gairdneri ◽  
Fish Protein ◽  
Feed Conversion ◽  
Atlantic Salmon Salmo Salar

Fry of Atlantic salmon (Salmo salar) fed a diet containing isolated fish protein grew significantly faster than those fed a diet containing casein without supplemental amino acids, and had improved feed conversion and lower mortality. Supplementing the casein diet with essential amino acids to the levels in the isolated fish protein diet significantly increased growth rate, reduced mortality, and improved feed conversion.When fingerling rainbow trout (S. gairdneri) were fed diets containing soybean meal as the sole source of protein, additions of amino acids to simulate those levels of essential amino acids in trout eggs and isolated fish protein significantly improved growth. Additions of methionine, lysine, histidine, and leucine individually and in several combinations had no effect.

scholarly journals Immunogenicity and Cross Protective Ability of the Central VP2 Amino Acids of Infectious Pancreatic Necrosis Virus in Atlantic Salmon (Salmo salar L.)

PLoS ONE ◽  
2013 ◽  
Vol 8 (1) ◽  
pp. e54263 ◽  
Author(s):  
Hetron M. Munang'andu ◽  
Ane Sandtrø ◽  
Stephen Mutoloki ◽  
Bjørn E. Brudeseth ◽  
Nina Santi ◽  
...  
Keyword(s):  
Amino Acids ◽  
Atlantic Salmon ◽  
Salmo Salar ◽  
Pancreatic Necrosis ◽  
Infectious Pancreatic Necrosis Virus ◽  
Necrosis Virus ◽  
Protective Ability ◽  
Atlantic Salmon Salmo Salar ◽  
Infectious Pancreatic Necrosis ◽  
Pancreatic Necrosis Virus

Pre and postprandial regulation of ghrelin, amino acids and IGF1 in Atlantic salmon (Salmo salar L.) at optimal and elevated seawater temperatures

Aquaculture ◽  
2015 ◽  
Vol 438 ◽  
pp. 159-169 ◽  
Author(s):  
V. Vikeså ◽  
L. Nankervis ◽  
S.C. Remø ◽  
R. Waagbø ◽  
E.M. Hevrøy
Keyword(s):  
Amino Acids ◽  
Atlantic Salmon ◽  
Salmo Salar ◽  
Atlantic Salmon Salmo Salar

Temperature Selection of Atlantic Salmon (Salmo salar) and Brook Trout (Salvelinus fontinalis) as Influenced by Various Chlorinated Hydrocarbons

1973 ◽  
Vol 30 (8) ◽  
pp. 1091-1097 ◽  
Author(s):  
R. H. Peterson
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Brook Trout ◽  
Polychlorinated Biphenyl ◽  
Salvelinus Fontinalis ◽  
Vertical Gradient ◽  
Temperature Selection ◽  
Atlantic Salmon Salmo Salar ◽  
Low Concentrations ◽  
Exposure Levels

The effects of previous exposure to p,p′-DDT, o,p′-DDT, p,p′-DDD, p,p′-DDE, and methoxychlor on temperature selection by juvenile Atlantic salmon (Salmo salar) in a horizontal temperature gradient were similar. Exposure to low concentrations resulted in no change or a decrease in selected temperatures as compared to control values of about 16 C. Exposure to higher concentrations raised selected temperatures. The concentrations of the substances required to produce a given effect varied as: p,p′-DDT≥p,p′-DDD> methoxychlor >o,p′-DDT>p,p′-DDE. Exposure levels of p,p′-DDA≤ 8 ppm did not alter temperature selection nor did exposure to Aroclor® 1254, a polychlorinated biphenyl (PCB) preparation at 2 ppm. Aldrin lowered temperature selection at 0.1–0.15 ppm. In a vertical gradient, brook trout (Salvelinus fontinalis) previously exposed to p,p′-DDT and p,p′-DDD selected higher temperatures than controls.

Apparent and true availability of amino acids from common feed ingredients for Atlantic salmon (Salmo salar) reared in sea water

Aquaculture ◽  
1992 ◽  
Vol 108 (1-2) ◽  
pp. 111-124 ◽  
Author(s):  
J. Stewart Anderson ◽  
Santosh P. Lall ◽  
Derek M. Anderson ◽  
Jayantha Chandrasoma
Keyword(s):  
Amino Acids ◽  
Atlantic Salmon ◽  
Salmo Salar ◽  
Sea Water ◽  
Feed Ingredients ◽  
Atlantic Salmon Salmo Salar
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