Why have salmon fillets become paler despite more pigment being added to their feed? This is a question that Nofima scientists want to answer.

This project will study how feed composition affects physiological mechanisms that control the pigmentation of salmon muscle and contribute to the development of a feed that secure good and predictable pigmentation of farmed salmon.

Scientists at the Norwegian food research institute Nofima have found that fillets from farmed salmon that have received feed with less omega-3 than is commonly used are less intensely coloured. Stress is also a factor that the scientists want to study in more detail.