Publisher: Nofima AS
Number of pages: 46
International Standard Numbers:
Open Access: green
The omega-3 fatty acids EPA and DHA are essential components in salmon diets due to their important biological functions. More knowledge is required about the minimum requirements that secures the health of Atlantic salmon throughout life. The aim of this project was to study the health consequences of using low dietary levels of EPA and DHA over much of the fish’s life cycle. The results shows that 1 % EPA and DHA in the diet of Atlantic salmon, a level previously regarded as the requirement level, is too low to maintain good health under demanding environmental conditions.