Nofima reports

Optimising dietary fatty acids and lipids of Atlantic salmon to secure their health and welfare through varying environmental conditions and life stages [OptiHealth]

Ruyter, Bente; Sissener, Nini; Lutfi Royo, Esmail; Hundal, Bjørg Kristine; Berge, Gerd Marit; Glencross, Brett; Huyben, David; Gjøen, Tor; Andresen, Adriana Magalhaes Santos; Bæverfjord, Grete; Høglund, Erik; Powell, Mark Darryn; Bou Mira, Marta; Selvam, Chandrasekar; Østbye, Tone-Kari K.; Liland, Nina Sylvia; Rosenlund, Grethe; Sigholt, Trygve; Stubhaug, Ingunn; Evensen, Øystein; Krasnov, Aleksei; Mørkøre, Turid

Publication details

Publisher: Nofima AS

Issue: 17/2021

Number of pages: 73

International Standard Numbers:
Printed: 978-82-8296-681-8

Open Access: green


Important research questions in this project have been to study whether n-3 fatty acids, n- 6 fatty acids and/or n-6/n-3 ratio and fat level affects growth, nutrient utilisation, robustness and health, flesh quality of Atlantic salmon in different life phases and under different production conditions.