Please use this identifier to cite or link to this item: http://hdl.handle.net/1893/1028
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dc.contributor.authorKaralazos, Vasileiosen_UK
dc.contributor.authorBendiksen, Eldar Asgarden_UK
dc.contributor.authorDick, James Ren_UK
dc.contributor.authorBell, J Gordonen_UK
dc.date.accessioned2015-06-09T01:27:20Z-
dc.date.available2015-06-09T01:27:20Z-
dc.date.issued2007-08en_UK
dc.identifier.urihttp://hdl.handle.net/1893/1028-
dc.description.abstractA 12 week feeding trial was conducted to elucidate the interactive effects of dietary fat and protein contents and oil source on growth, fatty acid composition, protein retention efficiency (PRE) and β-oxidation activity of muscle and liver in Atlantic salmon (Salmo salar L.) at low water temperatures (4.2 oC). Triplicate groups of Atlantic salmon (initial weight 1168 g) were fed six isoenergetic diets formulated to provide either 390 g kg-1 protein and 320 g kg-1 fat (high protein (HP) diets) or 340 g kg-1 protein and 360 g kg-1 fat (low protein (LP) diets); within each dietary protein/fat level crude RO comprised 0, 30 or 60% (R0, R30, R60, respectively) of the added oil. After 12 weeks the overall growth and FCR were very good for all treatments (TGC; 4.76 (±0.23), FCR; 0.85 (±0.02)). Significant effects were shown due to oil source on SGR and TGC only. The liver and muscle FA compositions were highly affected by the graded inclusion of RO. The PRE was significantly affected by the dietary protein level, while no significant effects were shown in total β-oxidation capacity of liver and muscle. The results of this study suggest that more sustainable, lower protein diets with moderate RO inclusion can be used in Atlantic salmon culture at low water temperatures with no negative effects on growth and feed conversion, no major detrimental effects on lipid and fatty acid metabolism and a positive effect on protein sparing.en_UK
dc.language.isoenen_UK
dc.publisherWiley-Blackwellen_UK
dc.relationKaralazos V, Bendiksen EA, Dick JR & Bell JG (2007) Effects of dietary protein and fat level and rapeseed oil on growth and tissue fatty acid composition and metabolism in Atlantic salmon (Salmo salar L.) reared at low water temperatures, Aquaculture Nutrition, 13 (4), pp. 256-265. https://doi.org/10.1111/j.1365-2095.2007.00471.x.en_UK
dc.rightsPublished in Aquaculture Nutrition. Copyright: Wiley-Blackwell. The definitive version is available at www.blackwell-synergy.com.en_UK
dc.subjectRapeseed oilen_UK
dc.subjectDietary protein / lipid ratioen_UK
dc.subjectPolyunsaturated fatty acids (PUFA)en_UK
dc.subjectAtlantic salmonen_UK
dc.subjectβ-Oxidationen_UK
dc.subjectProtein sparing effecten_UK
dc.subjectFishes Nutrition Requirementsen_UK
dc.subjectFishes Feeding and feeds.en_UK
dc.subjectAquacultureen_UK
dc.subjectFishes Nutritionen_UK
dc.titleEffects of dietary protein and fat level and rapeseed oil on growth and tissue fatty acid composition and metabolism in Atlantic salmon (Salmo salar L.) reared at low water temperaturesen_UK
dc.typeJournal Articleen_UK
dc.identifier.doi10.1111/j.1365-2095.2007.00471.xen_UK
dc.citation.jtitleAquaculture Nutritionen_UK
dc.citation.issn13535773en_UK
dc.citation.volume13en_UK
dc.citation.issue4en_UK
dc.citation.spage256en_UK
dc.citation.epage265en_UK
dc.citation.publicationstatusPublisheden_UK
dc.citation.peerreviewedRefereeden_UK
dc.type.statusAM - Accepted Manuscripten_UK
dc.type.statusAM - Accepted Manuscripten_UK
dc.author.emailj.r.dick@stir.ac.uken_UK
dc.citation.date24/06/2007en_UK
dc.contributor.affiliationUniversity of Stirlingen_UK
dc.contributor.affiliationBioMar ASen_UK
dc.contributor.affiliationInstitute of Aquacultureen_UK
dc.contributor.affiliationInstitute of Aquacultureen_UK
dc.identifier.isi000247488400002en_UK
dc.identifier.scopusid2-s2.0-34347238211en_UK
dc.identifier.wtid836173en_UK
dc.date.accepted2006-12-14en_UK
dc.date.firstcompliantdepositdate2009-04-02en_UK
Appears in Collections:Aquaculture Journal Articles



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