Why have salmon fillets become paler despite more pigment being added to their feed? This is a question that Nofima scientists want to answer.
21. September 2020
Establishing how feed, stress and the colour of salmon flesh are interconnected
news
https://nofima.no/en/nyhet/2020/09/establishing-how-feed-stress-and-the-colour-of-salmon-flesh-are-interconnected/
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21. September 2020
Why have salmon fillets become paler despite more pigment being added to their feed? This is a question that Nofima scientists want to answer.
news
https://nofima.no/en/project/pigmentation-in-salmon/
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.
project
25. February 2016
https://nofima.no/en/nyhet/2016/02/whats-causing-paler-salmon-fillets/
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.
news
Showing 1–3 of 3