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Bibbi Maria Kállay Hjelle, Albert Kjartan Dagbjartarson Imsland, Pablo Vigo Balseiro and Sigurd Olav Handeland
Acoustic lice treatment (AcuLice) is a newly developed system, which uses a composite acoustic sound image with low-frequency sound to remove salmon lice (Lepeophtheirus salmonis) from Atlantic salmon (Salmo salar). This field study documents the stress ...
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Sebastien Erpicum, Vasileios Kitsikoudis, Pierre Archambeau, Benjamin Dewals and Michel Pirotton
The fragmentation of rivers caused by the construction of dams and weirs disturbs fish migration and poses a threat to fish populations and aquatic biodiversity. Fish passages around hydraulic structures aim to restore river connectivity; however, the ef...
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Miguel Mosqueira, Ana Pombo, Carlos Borges, Ana C. Brito, Nuno Zacarias, Rita Esteves and Carla Palma
Physico-chemical and biological parameters along the Portuguese coast were analyzed to evaluate the potential to produce aquatic species of economic interest. Water samples were collected in 2018 and 2019 in five different areas of the Portuguese coast. ...
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Marta Solé, Maria Constenla, Francesc Padrós, Antoni Lombarte, José-Manuel Fortuño, Mike van der Schaar and Michel André
The use of bioacoustic methods to address sea lice infestation in salmonid farming is a promising innovative method but implies an exposure to sound that could affect the fish. An assessment of the effects of these techniques related to the salmon?s welf...
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Kim Jye Lee Chang, Christopher C. Parrish, Cedric J. Simon, Andrew T. Revill and Peter D. Nichols
Replacement of fish oil by 5% thraustochytrid whole cell biomass in diets for Atlantic salmon had no ill effect on fish growth performance, carcass total lipid and total fatty acid content. Carcass fatty acid composition indicated incorporation of the di...
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Renata Menoci Gonçalves, Paula Fernandes Montanher, Fabiana Carbonera, Maria Eugênia Petenuci, Roberta da Silveira, Jesuí Vergílio Visentainer
Pág. 403 - 407
Lipid contents and the composition of fatty acids of fillets from Chilean salmon (Salmo salar) were determined under different conservation methods: fresh salmon, frozen salmon, water-conserved canned salmon and frozen salmon in long-term storage. ...
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Elenice Souza dos Reis Goes, Maria Luiza Rodrigues de Souza, Katia Setsuko Kimura, Melina Franco Coradini, Rafaela Verdi, Jane Martha Graton Mikcha
Pág. 241 - 246
The present study deals with dehydrated mixture of salmon (20%) and tilapia (80%) at 0, 5, 10 and 15% inclusion levels in spinach cake, and evaluates its proximate composition, sensory and microbiological characteristics. It was included 0, 5, 10 and 15%...
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