Genetic effects of fatty acid composition in muscle of Atlantic salmon

• Published in: Genetics Selection Evolution
• Main Authors: Horn, Siri S., Ruyter, Bente, Meuwissen, Theo H. E., Hillestad, Borghild, Sonesson, Anna K.
• Other Authors: Norwegian University of Life Sciences (NMBU)
• Format: Article in Journal/Newspaper
• Language: English
• Published: HAL CCSD 2018
• Subjects: [SDV]Life Sciences [q-bio]; Slaughter; Atlantic salmon
• Online Access: https://hal.archives-ouvertes.fr/hal-02405234; https://hal.archives-ouvertes.fr/hal-02405234/document; https://hal.archives-ouvertes.fr/hal-02405234/file/12711_2018_Article_394.pdf; https://doi.org/10.1186/s12711-018-0394-x

International audience AbstractBackgroundThe replacement of fish oil (FO) and fishmeal with plant ingredients in the diet of farmed Atlantic salmon has resulted in reduced levels of the health-promoting long-chain polyunsaturated omega-3 fatty acids (n-3 LC-PUFA) eicosapentaenoic (EPA; 20:5n-3) and...