Yeast as a protein source during smoltification of Atlantic salmon (Salmo salar L.), enhances performance and modulates health-Reference-Cited by-同舟云学术

Yeast as a protein source during smoltification of Atlantic salmon (Salmo salar L.), enhances performance and modulates health

Published:2019-11 Issue: Volume:513 Page:734396
ISSN:0044-8486
Container-title:Aquaculture
language:en
Short-container-title:Aquaculture

Author:

Sahlmann Christian,Djordjevic Brankica,Lagos Leidy,Mydland Liv Torunn,Morales-Lange Byron,Øvrum Hansen Jon,Ånestad Ragnhild,Mercado Luis,Bjelanovic Milena,Press Charles McLean,Øverland Margareth

Funder

Foods of Norway, a Centre for Research-based Innovation, the Research Council of Norway

BIOFEED – Novel salmon feed by integrated bioprocessing of non-food biomass

Publisher

Elsevier BV

Subject

Aquatic Science

Reference51 articles.

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3. Characterization of an anti-rainbow trout (Oncorhynchus mykiss) CD3ɛ monoclonal antibody;Boardman;Vet. Immunol. Immunopathol.,2012

4. The expression of TRPV channels, prostaglandin E2 and pro-inflammatory cytokines during behavioural fever in fish;Boltana;Brain Behav. Immun.,2018

5. Soybean meal-induced enteritis in Atlantic salmon (Salmo salar) and Chinook salmon (Oncorhynchus tshawytscha) but not in pink salmon (O. gorbuscha);Booman;Aquaculture,2018

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