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Flesh quality of Atlantic salmon smolts reared at different temperatures and photoperiods

Imsland, Albert; Roth, Bjørn; Døskeland, Inge; Fjelldal, Per Gunnar; Stefansson, Sigurd Olav; Handeland, Sigurd O; Mikalsen, Bjørn
Peer reviewed, Journal article
Accepted version
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URI
https://hdl.handle.net/1956/22672
Date
2019
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  • Department of Biological Sciences [2158]
Original version
https://doi.org/10.1111/are.14058
Abstract
Possible interactive effects of temperature and photoperiod on flesh quality in Atlantic salmon post‐smolts were studied. Juvenile (initial mean weight 96.0 g ± 3.1 SEM ) Atlantic salmon were reared at six different combinations of temperatures (4.3, 6.5 or 9.3°C) and photoperiods (continuous light or simulated natural photoperiod). At termination of the trial, the fish were slaughtered and flesh samples taken to investigate quality and textural properties in the different experimental groups. Final weight in the six experimental groups varied between 174 and 345 g. Softer texture was seen in the fast growing groups. Photoperiod has only minor effect on flesh quality and textural properties, whereas temperature had significant impact on most of the measured variables. Although positive for growth, higher temperatures might be less favourable in relation to softer muscle tissue.
Publisher
Wiley
Journal
Aquaculture Research
Copyright
Copyright 2019 John Wiley & Sons Ltd

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