Larger salmon smolts produce healthier fat

New research from Nofima might  result in farmed salmon becoming a new producer of marine omega-3. 

Farmed salmon is rich in fat, but contain less marine omega-3 than previously. This is due to a large fraction of the fish oil in the feed being replaced by plant oil. 

Scientists at Nofima have now discovered a way of stiumlating farmed salom to convert plant oil in the feed to marine omega-3. 

 

Nofima reports: "Salmon have a natural ability to convert omega-3 fatty acids from plants into the marine omega-3 fatty acids EPA and DHA. This ability is greatest in the fish before smoltification. This is the process by which the salmon become physiologically able to move from freshwater to seawater, which occurs in nature when the fish follow river water out into the sea. It is this ability that scientists at the food research institute Nofima have used." 

 

To read more, please visit the Nofima website.

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