Stress responses of Atlantic salmon (Salmo salar L.) elicited by water level reduction in rearing tanks

1996 ◽  
Vol 15 (5) ◽  
pp. 395-400 ◽  
Author(s):  
Ingibörg E. Einarsdóttir ◽  
Kjell J. Nilssen
Keyword(s):  
Atlantic Salmon ◽  
Water Level ◽  
Salmo Salar ◽  
Stress Responses ◽  
Atlantic Salmon Salmo Salar ◽  
Water Level Reduction ◽  
Level Reduction

Stress responses in Atlantic salmon (Salmo salar L.) smolts during commercial well boat transports, and effects on survival after transfer to sea

Aquaculture ◽  
2005 ◽  
Vol 243 (1-4) ◽  
pp. 373-382 ◽  
Author(s):  
Martin Iversen ◽  
Bengt Finstad ◽  
Robert S. McKinley ◽  
Robert A. Eliassen ◽  
Kristian Tuff Carlsen ◽  
...  
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Stress Responses ◽  
Atlantic Salmon Salmo Salar

scholarly journals Global transcriptional analysis of short-term hepatic stress responses in Atlantic salmon (Salmo salar) exposed to depleted uranium

Genomics Data ◽  
2014 ◽  
Vol 2 ◽  
pp. 340-341 ◽  
Author(s):  
You Song ◽  
Brit Salbu ◽  
Hans-Christian Teien ◽  
Lene Sørlie Heier ◽  
Bjørn Olav Rosseland ◽  
...  
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Stress Responses ◽  
Depleted Uranium ◽  
Transcriptional Analysis ◽  
Short Term ◽  
Atlantic Salmon Salmo Salar ◽  
Hepatic Stress

scholarly journals Atlantic salmon (Salmo salar) mounts systemic and mucosal stress responses to peracetic acid

2019 ◽  
Vol 93 ◽  
pp. 895-903 ◽  
Author(s):  
Malene Soleng ◽  
Lill-Heidi Johansen ◽  
Hanne Johnsen ◽  
Gunhild S. Johansson ◽  
Mette W. Breiland ◽  
...  
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Stress Responses ◽  
Peracetic Acid ◽  
Atlantic Salmon Salmo Salar

Early stress responses in Atlantic salmon (Salmo salar) exposed to environmentally relevant concentrations of uranium

2012 ◽  
Vol 112-113 ◽  
pp. 62-71 ◽  
Author(s):  
You Song ◽  
Brit Salbu ◽  
Lene Sørlie Heier ◽  
Hans-Christian Teien ◽  
Ole-Christian Lind ◽  
...  
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Stress Responses ◽  
Atlantic Salmon Salmo Salar ◽  
Early Stress

Microstructure and texture of fresh and smoked Atlantic salmon, Salmo salar L., fillets from fish reared and slaughtered under different conditions

2001 ◽  
Vol 32 (1) ◽  
pp. 1-10 ◽  
Author(s):  
Sjofn Sigurgisladottir ◽  
Margret S. Sigurdardottir ◽  
Helga Ingvarsdottir ◽  
Ole J. Torrissen ◽  
Hannes Hafsteinsson
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Atlantic Salmon Salmo Salar

Persistence of Orally Administered Salmonella enterica Serovars Agona and Montevideo in Atlantic Salmon (Salmo salar L.)

2005 ◽  
Vol 68 (7) ◽  
pp. 1336-1339 ◽  
Author(s):  
L. L. NESSE ◽  
T. LØVOLD ◽  
B. BERGSJØ ◽  
K. NORDBY ◽  
C. WALLACE ◽  
...  
Keyword(s):  
Gastrointestinal Tract ◽  
Atlantic Salmon ◽  
Salmo Salar ◽  
Salmonella Enterica ◽  
Most Probable Number ◽  
Fish Feed ◽  
Internal Organs ◽  
Probable Number ◽  
Atlantic Salmon Salmo Salar ◽  
Gastric Intubation

The objective of our experiments was to study the persistence and dissemination of orally administered Salmonella in smoltified Atlantic salmon. In experiment 1, salmon kept at 15°C were fed for 1 week with feed contaminated with 96 most-probable-number units of Salmonella Agona per 100 g of feed and then starved for 2 weeks. Samples were taken from the gastrointestinal tract and examined for Salmonella 1, 2, 8, 9, 15, and 16 days after the feeding ended. In experiment 2, Salmonella Agona and Montevideo were separately mixed with feed and administered by gastric intubation. Each fish received 1.0 × 108, 1.0 × 106, or 1.0 × 104 CFU. The different groups were kept in parallel at 5 and 15°C and observed for 4 weeks. Every week, three fish in each group were sacrificed, and samples were taken from the skin, the pooled internal organs, the muscle, and the gastrointestinal tract and examined for the presence of Salmonella. The results from the two experiments showed that the persistence of Salmonella in the fish was highly dependent on the dose administered. Salmonella was not recovered from any of the fish that were fed for 1 week with the lowest concentration of Salmonella. In the fish given the highest dose of Salmonella, bacteria persisted for at least 4 weeks in the gastrointestinal tract as well as, to some extent, the internal organs. The present study shows that under practical conditions in Norway, the risk of Salmonella in fish feed being passed on to the consumer of the fish is negligible.

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