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Keywords:

  • salmon;
  • lipid sources;
  • fish performance;
  • tissue composition;
  • fish quality

Abstract

The present study investigates the impact of replacing at least 50% of the fish oil in high-energy salmon diets with other types of oils. Triplicate groups of Atlantic salmon (Salmo salar L.) were fed six diets differing only in dietary lipid source for 12 months in sea water. The experimental oils were combinations of fish oil and one or two of the following oils: rapeseed, soybean, linseed, palm or poultry oil. Fish oil constituted 40%−50% of the oil mixtures. The fish grew from an average weight of 120 g to 2000 g during the 12 month trial. Except for minor differences in the lipid concentration of trimmed fillets, no significant effects of dietary lipid source were found on growth, survival, body traits or fillet quality. The main dietary effect was observed in the muscle fatty acid composition, which clearly reflected that of the diets. These results show that high-energy diets where 50%−60% of the fish oil is replaced by other lipid sources can produce similar results to diets containing 100% fish oil during the grow out phase of Atlantic salmon in sea. The importance of fillet fatty acid composition on processing and sensory characteristics requires further evaluations.