Digestibility, growth and nutrient utilisation of Atlantic salmon parr (Salmo salar L.) in relation to temperature, feed fat content and oil source

By E. Bendiksen, O. Berg, M. Jobling, A. Arnesen, K. Måsøval. 2003

149 citations recorded by the source corpus.

Subfields: Aquatic Science, Immunology, Physiology

View Paper: https://www.semanticscholar.org/paper/69aeb291fb0d40f9c2411a2ea08d87df6834aff4

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Aquatic Science

1. P. Fjelldal
2. T. Hansen
3. K. Sundell
4. R. L. Olsen
5. E. Lock
6. B. Björnsson
7. F. Jutfelt
8. E. Ringø

In Immunology

1. K. Sundell
2. R. L. Olsen
3. F. Jutfelt
4. E. Ringø

In Physiology

1. P. Fjelldal
2. T. Hansen
3. B. Björnsson

Citations in the corpus

• Parr–smolt transformation and dietary vegetable lipids affect intestinal nutrient uptake, barrier function and plasma cortisol levels in Atlantic salmon (2007, background): “Fish oil can be replaced with vegetable oils without detrimental effects on fish growth and mortality (Hardy et al., 1987; Dosanjh et al., 1998; Bendiksen et al., 2003).”
• Impact of smolt production strategy on vertebral growth and mineralisation during smoltification and the early seawater phase in Atlantic salmon (Salmo salar, L.) (2006, background): “In Atlantic salmon, both increased temperature (Dwyer and Piper, 1987; Siemien and Carline, 1991; Solbakken et al., 1994; Bendiksen et al., 2003 ) and continuous light (Saunders and Harmon, 1988; Krakenes et al., 1991; Hansen et al., 1992; Nordgarden et al., 2003) have been shown to increase growth”