Gå til hovedinnhold

Publisert 2022

Les på engelsk

Publikasjonsdetaljer

Tidsskrift : Aquaculture Reports , vol. 26 , p. 1–11 , 2022

Utgiver : Elsevier

Internasjonale standardnummer :
Trykt : 2352-5134
Elektronisk : 2352-5134

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Aas, Turid Synnøve; Åsgård, Torbjørn Einar; Ytrestøyl, Trine

Forskningsområder

Fôrutvikling og ernæring

Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.

Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no

Sammendrag

The utilization of feed resources in Norwegian salmon farming has previously been reported for 2010, 2012 and 2016. This paper presents an update for 2020, giving an overview of the feed ingredients used and retention of nutrients in fillet and whole salmon for the entire Norwegian salmon production.

A total of 1,976,709 tonnes of feed ingredients were used to produce 1,467,655 tonnes of salmon. The feed was produced from 22.4 % marine ingredients, 73.1 % vegetable ingredients and 4.1 % micro ingredients such as vitamin and mineral premixes, astaxanthin and crystalline amino acids. In addition, 0.4 %, or 8126 tonnes, of single cell protein, insect meal, fermented products and microalgae were used in salmon feeds. Norwegian marine protein and marine oil constituted 8.3 % of the ingredients. The remaining 91.7 % of the ingredients were imported. The feed conversion factor was 1.35 if calculated from feed ingredients ‘as is’, or 1.25 if calculated form ingredients on dry matter basis. The retention of energy, dry matter, protein, fat, EPA + DHA and phosphorus from feed was 39 %, 33 %, 34 %, 57 %, 49 % and 25 %, respectively, in whole salmon. In fillet, the corresponding retention rates were 25 %, 21 %, 25 %, 35 %, 32 % and 12 %, respectively.

The feed ingredients used and the utilization of feed in 2020 resembled that of 2016, except that there was an increase in the amount produced in 2020 and a slight increase in the economic feed conversion ratio (eFCR).

Kontaktpersoner:

Temasider tilknyttet publikasjonen