Preliminary assessment of the environmental and selective effects of a captive breeding and rearing programme for endangered Atlantic salmon,Salmo salar

2013 ◽  
Vol 20 (1) ◽  
pp. 75-89 ◽  
Author(s):  
L. G. de Mestral ◽  
P. T. O'Reilly ◽  
R. Jones ◽  
J. Flanagan ◽  
C. M. Herbinger
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Captive Breeding ◽  
Preliminary Assessment ◽  
Atlantic Salmon Salmo Salar ◽  
Selective Effects

Changes in Mean Weight, Sea-Age Composition, and Catch-per-Unit-Effort of Atlantic Salmon (Salmo salar) Angled in the Godbout River, Quebec, 1859–1983

1986 ◽  
Vol 43 (2) ◽  
pp. 281-287 ◽  
Author(s):  
Alex T. Bielak ◽  
Geoffrey Power
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Age Groups ◽  
Fishing Effort ◽  
Commercial Fisheries ◽  
Catch Per Unit Effort ◽  
Age Composition ◽  
Atlantic Salmon Salmo Salar ◽  
The Mean ◽  
Selective Effects

A weight-age classification, based on recent catches, was retroactively applied to angled Atlantic salmon (Salmo salar) catches recorded in the log of the Godbout salmon club between 1859 and 1983. Over this period, numbers of salmon caught have fluctuated with a periodicity of 20–30 yr but catches have been maintained. There has been a big increase in fishing effort, and the proportion of two-sea-year to previously spawned fish has increased. The mean weight of these age groups has declined 0.005–0.009 kg∙yr−1. These changes are attributed to the selective effects of commercial fisheries on the stock.

scholarly journals Population genomic analyses of early-phase Atlantic Salmon (Salmo salar) domestication/captive breeding

2014 ◽  
Vol 8 (1) ◽  
pp. 93-107 ◽  
Author(s):  
Hannu Mäkinen ◽  
Anti Vasemägi ◽  
Philip McGinnity ◽  
Tom F. Cross ◽  
Craig R. Primmer
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Early Phase ◽  
Captive Breeding ◽  
Atlantic Salmon Salmo Salar ◽  
Population Genomic ◽  
Genomic Analyses

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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