High temperature support for farmed Atlantic Salmon
It is widely understood that each fish species has an optimum temperature range and will lose appetite and grow more slowly when water temperatures go much above that range. Until recently the physical effects on the fish leading to these symptoms were not understood.
A collaborative research project identified that during high temperature the fish's gut wall is more permeable, making them more vulnerable to invasion by pathogens. In addition, there is a faster metabolism of anti-oxidants and the disruption of gut microbiota leads to loss of appetite.
Our scientists at Skretting Aquaculture Research Centre (ARC) developed a feed solution to the problem, our HT concept. One particular combination of micro-ingredients resulted in fish that were healther, ate more, grew better and had a lower feed conversion ratio.
Further research demonstrated that HT feeds contribute to a reduction in the blood enzymes that indicate clinical oxygen damage at high temperature, which in turn leads to reduced mortality.
To see locally documented trial results, refer to our customer magazine Nexus Issue 19