Chemical composition of whole body and fillet of slaughter sized Atlantic salmon (Salmo salar) and rainbow trout (Oncorhynchus mykiss) farmed in Norway in 2020
The fish is the end-product in fish farming, but updated data on the composition of slaughter sized farmed salmon and trout are still scarce. The body composition of farmed salmonids changes over time as farming technology, farming routines, feed and genetics develops. Knowledge of the body composit...
| Published in: | Aquaculture Reports |
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| Main Authors: | , , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Elsevier
2022
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| Subjects: | |
| Online Access: | https://doi.org/10.1016/j.aqrep.2022.101252 https://doaj.org/article/686f005085da44a29871cae2e808d34b |
| Summary: | The fish is the end-product in fish farming, but updated data on the composition of slaughter sized farmed salmon and trout are still scarce. The body composition of farmed salmonids changes over time as farming technology, farming routines, feed and genetics develops. Knowledge of the body composition of the farmed fish thus depends on data on today’s produced fish. The body composition also varies with time of the year, geography, feed composition and feed intake. Analysis of samples representative of the whole Norwegian production of salmon and trout requires fish collected from the different geographic areas of production, sampled at different times throughout the year, and fish fed feeds from different feed producers.Atlantic salmon and rainbow trout was collected in summer and in winter. Salmon was collected at four different locations, and trout at two different locations at each sampling time. Whole body and fillet of salmon and trout was analyzed. This study reports the average content of energy, dry matter, ash, crude protein, crude lipids, iron, potassium, calcium, copper, magnesium, sodium, zinc and phosphorus in whole body and fillet of Atlantic salmon and rainbow trout produced in Norway in 2020. Moreover, are the amino acid profiles and the fatty acid profiles given. |
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