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

Bibliographic Details
Published in:Aquaculture
Main Authors: 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
Other Authors: 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
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier BV 2019
Subjects:
Aquatic Science
Atlantic salmon
Salmo salar
Online Access:http://dx.doi.org/10.1016/j.aquaculture.2019.734396
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spelling crelsevierbv:10.1016/j.aquaculture.2019.734396 2024-05-19T07:37:20+00:00 Yeast as a protein source during smoltification of Atlantic salmon (Salmo salar L.), enhances performance and modulates health 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 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 2019 http://dx.doi.org/10.1016/j.aquaculture.2019.734396 https://api.elsevier.com/content/article/PII:S0044848619302303?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0044848619302303?httpAccept=text/plain en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ http://creativecommons.org/licenses/by-nc-nd/4.0/ Aquaculture volume 513, page 734396 ISSN 0044-8486 Aquatic Science journal-article 2019 crelsevierbv https://doi.org/10.1016/j.aquaculture.2019.734396 2024-04-19T07:37:20Z Article in Journal/Newspaper Atlantic salmon Salmo salar ScienceDirect (Elsevier) Aquaculture 513 734396
institution Open Polar
collection ScienceDirect (Elsevier)
op_collection_id crelsevierbv
language English
topic Aquatic Science
spellingShingle Aquatic Science
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
Yeast as a protein source during smoltification of Atlantic salmon (Salmo salar L.), enhances performance and modulates health
topic_facet Aquatic Science
author2 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
format Article in Journal/Newspaper
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
author_facet 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
author_sort Sahlmann, Christian
title Yeast as a protein source during smoltification of Atlantic salmon (Salmo salar L.), enhances performance and modulates health
title_short Yeast as a protein source during smoltification of Atlantic salmon (Salmo salar L.), enhances performance and modulates health
title_full Yeast as a protein source during smoltification of Atlantic salmon (Salmo salar L.), enhances performance and modulates health
title_fullStr Yeast as a protein source during smoltification of Atlantic salmon (Salmo salar L.), enhances performance and modulates health
title_full_unstemmed Yeast as a protein source during smoltification of Atlantic salmon (Salmo salar L.), enhances performance and modulates health
title_sort yeast as a protein source during smoltification of atlantic salmon (salmo salar l.), enhances performance and modulates health
publisher Elsevier BV
publishDate 2019
url http://dx.doi.org/10.1016/j.aquaculture.2019.734396
https://api.elsevier.com/content/article/PII:S0044848619302303?httpAccept=text/xml
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genre Atlantic salmon
Salmo salar
genre_facet Atlantic salmon
Salmo salar
op_source Aquaculture
volume 513, page 734396
ISSN 0044-8486
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
http://creativecommons.org/licenses/by-nc-nd/4.0/
op_doi https://doi.org/10.1016/j.aquaculture.2019.734396
container_title Aquaculture
container_volume 513
container_start_page 734396
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