Acronym NA
Category
Marine Biotechnology
Title Dietary factors and physiological mechanisms interact and control the pigmentation of salmon muscle 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 Trine Ytrestøyl Coordinator email trine.ytrestoyl@nofima.no
Coordinator institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
NA - Cermaq Norway AS (Norway) ,
NA - Lerøy MIDT AS (Norway) ,
NA - MOWI ASA (Norway) ,
NTNU - Norwegian University of Science and Technology (Norway) ,
SKRET - Skretting Aquaculture Research Centre AS (Norway) ,
Start year 2020 End year 2023 Funding (€) € 1,276,972 Website https://www.fhf.no/prosjekter/prosjektbasen/901623/ Summary In Norwegian salmon farming, poorer pigmentation of the salmon fillet has been observed in recent years, despite the increased addition of relatively expensive astaxanthin to the feed. This suggests that you cannot fully improve the coloring of salmon muscle by increasing the content of astaxanthin in the feed. The result is a downgrading of salmon and losses for the industry. It is obvious to link the decrease in pigmentation to changes that have occurred in the commercial production of salmon in Norway in recent years; mention can be made here of a transition from feed based on a preponderance of marine ingredients to feed with more plant ingredients, and increased handling linked to treatment against salmon lice. There may also be interaction effects between these factors, in that the feed composition, for example, affects the salmon's ability to handle stress. This project will study how feed composition affects physiological mechanisms that control the pigmentation of salmon muscle.
Main objective:
To contribute with new knowledge in developing a feed that ensures good and safe pigmentation, through increased understanding of astaxanthin metabolism in salmon and how this is affected by various components in the feed, and further whether stress affects the utilization of astaxanthin.
Sub-objectives:
1. To measure effects of retinoid content in salmon feed on utilization of astaxanthin from the feed for muscle colouration.
2. To measure effects of repeated hypoxia on muscle pigmentation and stress responses in salmon with different vitamin A and astaxanthin status.
3. To investigate how different phospholipids and amounts of these affect uptake, transport, metabolism and astaxanthin deposition in salmon muscle.
4. To do model studies using cell models and gene editing (CRISPR) to reveal key mechanisms for the metabolism of astaxanthin in salmon.
Keywords
Salmon;
Genetic;
Fish;
Fish quality;
Feed composition;
Marine Region
41
Norwegian Sea (27.IIa)
1
Marine Region Map
