Effects of dietary fatty acid profile and fat content on smolting and seawater performance in Atlantic salmon (Salmo salar L.)
Author:
Publisher
Elsevier BV
Subject
Aquatic Science
Reference47 articles.
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2. Acclimation of Atlantic salmon (Salmo salar L.) smolts to ‘cold’ seawater following direct transfer from fresh water;Arnesen;Aquaculture,1998
3. Growth rate estimates for cultured Atlantic salmon and rainbow trout;Austreng;Aquaculture,1987
4. The effects of enhanced intake of linoleic acid on the fatty acid composition of tissue polar lipids of post-smolt Atlantic salmon (Salmo salar);Bell;Lipids,1989
5. Fatty acid compositions of 10 freshwater invertebrates which are natural food organisms of Atlantic salmon parr (Salmo salar): a comparison with commercial diets;Bell;Aquaculture,1994
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