Now showing items 1-3 of 3
Fish protein hydrolysates based on Atlantic salmon by-products. Enzyme cost-efficiency and characterization of sensory, surface-active and nutritional properties
(The University of Bergen, 2016-06-21)
The world fisheries and fish farming industries generate large amounts of by-products after the primary processing of fish to edible products. In Norway alone, this accounted for almost 900,000 tons in 2014. Based on present ...
Solving bottlenecks in triploid Atlantic salmon production. Temperature, hypoxia and dietary effects on performance, cataracts and metabolism
(The University of Bergen, 2016-12-14)
In salmon aquaculture, fish occasionally escape from net pens. These domesticated salmon are genetically maladapted for living in natural environments however they still manage to interbreed with wild fish, resulting in ...
Nutritional and environmental impacts on skin and mucus condition in Atlantic salmon (Salmo salar L.)
(The University of Bergen, 2015-10-09)
The skin and associated mucus layer of Atlantic salmon constitutes its first line of defence against the aqueous environment. Through intensive farming, a range of stressors including both mechanical and environmental ...