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PD vaccines linked to salmon deformity

PD vaccines linked to salmon deformity

Oil-based vaccines used to prevent pancreas disease (PD) in salmon can cause a deformity called cross-stitch vertebrae, Norwegian research institution Nofima says.

Nofima orders 20 mini-RAS to study intensive fish farming

Nofima orders 20 mini-RAS to study intensive fish farming

Norwegian aquaculture, fisheries and food research institute Nofima has ordered 20 small-scale fully automated recirculating aquaculture systems from Dutch supplier Landing Aquaculture BV.

Researchers win prize for reducing experiments on fish

Researchers win prize for reducing experiments on fish

Two scientists from Norwegian research institute Nofima have been awarded a prize for their efforts to advance strategies for reducing the number of laboratory animals in fish health studies.

Hydrolysed krill doubled smolt growth in first six weeks in sea

Hydrolysed krill doubled smolt growth in first six weeks in sea

Experiments conducted at Norwegian aquaculture research institute Nofima show that salmon smolts that eat feed containing hydrolysed krill will eat considerably more and their weight will increase during their first days in the sea.

British men more negative to fish farming than those in EU

British men more negative to fish farming than those in EU

Young British men are most negative about farmed fish, and they were also among those who know the least about aquaculture, a survey among residents of the United Kingdom, Italy, Spain, France and Germany has revealed.

AquaGen questions need for warm seas salmon

AquaGen questions need for warm seas salmon

Salmon egg producer AquaGen has challenged the necessity for “climate-robust” salmon to be bred to compensate for rising sea temperatures, pointing out that its own research shows .

Study finds ‘optimal’ current speed for RAS post-smolts

Study finds ‘optimal’ current speed for RAS post-smolts

The optimum velocity of water in recirculating aquaculture systems used for post-smolt salmon should be slightly above one fish body length per second, researchers in Norway have concluded.

The complex path to creating novel fish feed

The complex path to creating novel fish feed

Novel ingredients for fish feed must not only contain the right nutrients but be technically suitable as well. And determining if and how those ingredients are suitable is the aim of advanced research by Tor Andreas Samuelsen and colleagues at Norwegian research institute Nofima.

Cutting the lice problem with ‘genetic scissors’

Cutting the lice problem with ‘genetic scissors’

An international effort to discover if the resistance that Pacific salmon have to sea lice can be gene edited into Atlantic salmon has begun.

Searching for the right light for RAS salmon

Searching for the right light for RAS salmon

Scientists at Norwegian research institute Nofima have studied the effect of LED light on salmon performance in closed-containment recirculated aquaculture systems (RAS).

Future of smolt production focus of forum

Future of smolt production focus of forum

The future of smolt production will be the subject of an online conference organised by Norwegian research institute Nofima next month.

Salmon blood can help fight anaemia

Salmon blood can help fight anaemia

A unique iron powder from salmon blood is more easily absorbed by the human body than iron salts and may turn out to be a better option for patients with anaemia, according to researchers in Norway.

Study defines brackish water ozone limit for post-smolts

Study defines brackish water ozone limit for post-smolts

Scientists have determined that post-smolt salmon tolerate a similar level of ozone in brackish water as they do in fresh water. That knowledge is important to ensure good water quality and fish health in closed facilities.

Fatty acids in salmon diet ‘change cell metabolism’

Fatty acids in salmon diet ‘change cell metabolism’

A study by Norwegian scientists has shown that fat storage cells in salmon release the fat in different ways depending on what type of fat has been stored.

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