Acronym KetoOmegaSalmon
Category
Aquaculture
Title North Atlantic fish oils as a feed source for increased utilization of omega-3 fatty acids in the seawater phase Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Bente Ruyter Coordinator email bente.ruyter@nofima.no
Coordinator institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
NA - Epax Norway AS (Norway) ,
NA - Oslo University Hospital (Norway) ,
Start year 2021 End year 2024 Funding (€) € 600,000 Website https://www.fhf.no/prosjekter/prosjektbasen/901700/ Summary Main goal:
To obtain new knowledge about North Atlantic fish oils in feed in the marine phase, which will lead to increased retention of omega-3 fatty acids in the muscle of salmon.
Sub -objectives (associated work package (AP) in brackets):
• To produce South American anchovy oil (low ketolinic acid level), North Atlantic mackerel oil (moderate ketolinic acid level) and herring oil (high ketolinic acid level) and camelina oil rich in α-linolenic acid (ALA) as central ingredients in diets for salmon with three different levels of ketolinic acid (AP 1).
• To obtain new knowledge about marine long-chain monounsaturated fatty acids (LC-MUFA), mainly ketolic acid, in the feed for salmon that can save EPA and DHA from being used as an energy source (AP 2).
• To procure newknowledge of marine LC-MUFA in the feed which will stimulate increased spontaneous conversion of ALA to EPA and DHA and result in increased retention of EPA and DHA in the body (AP 2).
• To obtain new knowledge about how marine LC-MUFA in the feed affects the salmon's feed utilization, growth and muscle quality in cages at sea (AP 2).
• To obtain new knowledge about how marine LC-MUFA in the feed for salmon affect heart health and inflammatory markers in the blood (AP 3).
• To produce salmon enriched with three different levels of ketolinic acid in the fillet (AP 2).
Keywords
Salmon;
Feed composition;
Fish;
Cage aquaculture;
Diets;
Open sea aquaculture;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
