Please use this identifier to cite or link to this item:
Appears in Collections:Aquaculture Journal Articles
Peer Review Status: Refereed
Title: The influence of dietary lipid inclusion and daily ration on growth and smoltification in 1+ Atlantic salmon (Salmo salar) parr
Authors: Berrill, Iain
Porter, Mark J R
Bromage, Niall R
Keywords: Atlantic salmon
Issue Date: 20-Dec-2004
Publisher: Elsevier
Citation: Berrill I, Porter MJR & Bromage NR (2004) The influence of dietary lipid inclusion and daily ration on growth and smoltification in 1+ Atlantic salmon (Salmo salar) parr, Aquaculture, 242 (1-4), pp. 513-528.
Abstract: The effects of diet regime on growth and smoltification in 1+ Atlantic salmon parr were studied. Two groups of approximately 400 salmon parr, in triplicate, were fed diets containing either 25% or 12.5% lipid from first-feeding. Two further treatments were fed either the 25% or 12.5% lipid diet for 98 days, after which they were fed the alternate diet. In a second experiment three groups of 550 parr, in duplicate, were fed at full, two-thirds or one-third of the manufacturers’ recommended ration, from first-feeding. All groups were maintained on their respective diet regimes until smoltification approximately one year after first-feeding. In experiment 1, lipid level had a significant effect on whole body lipid content. However growth and the incidence of smoltification was not affected by dietary lipid inclusion, with upper modal group fish from each treatment achieving a similar smolt status (in terms of condition factor and Na+, K+-ATPase) at seawater transfer. In experiment 2, growth and the incidence of smolt transformation increased with ration. Full and two-thirds ration fish maintained similar body lipid contents throughout the experiment, with that of the one-third ration fish lower only during early development, indicating that growth was controlled by the maintenance of a distinct lipid level. It is concluded that ration, and not dietary lipid inclusion, has a significant effect on growth and the decision to undergo smoltification in salmon parr.
Type: Journal Article
DOI Link:
Rights: Published in Aquaculture by Elsevier
Affiliation: Aquaculture
University of Tasmania
University of Stirling

Files in This Item:
File Description SizeFormat 
PAPER FINAL.doc904.5 kBMicrosoft WordView/Open
PAPER FINAL.pdf109.17 kBAdobe PDFView/Open

This item is protected by original copyright

Items in the Repository are protected by copyright, with all rights reserved, unless otherwise indicated.

If you believe that any material held in STORRE infringes copyright, please contact providing details and we will remove the Work from public display in STORRE and investigate your claim.