scholarly journals Critical swimming speed in groups of Atlantic salmon Salmo salar

2016 ◽  
Vol 8 ◽  
pp. 659-664 ◽  
Author(s):  
M Remen ◽  
F Solstorm ◽  
S Bui ◽  
P Klebert ◽  
T Vågseth ◽  
...  
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Swimming Speed ◽  
Critical Swimming Speed ◽  
Atlantic Salmon Salmo Salar

scholarly journals Effects of swimming speed and dissolved oxygen on geosmin depuration from market-size Atlantic salmon Salmo salar

2021 ◽  
pp. 102201
Author(s):  
John Davidson ◽  
Steven Summerfelt ◽  
Casey Grimm ◽  
Gregory Fischer ◽  
Christopher Good
Keyword(s):  
Atlantic Salmon ◽  
Dissolved Oxygen ◽  
Salmo Salar ◽  
Swimming Speed ◽  
Market Size ◽  
Atlantic Salmon Salmo Salar

Observations on the seaward migration of Atlantic salmon (Salmo salar L.) smolts through a large lake as determined by radiotelemetry and Carlin tagging studies

1988 ◽  
Vol 66 (3) ◽  
pp. 685-691 ◽  
Author(s):  
C. E. Bourgeois ◽  
M. F. O'Connell
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Swimming Speed ◽  
Large Lake ◽  
Atlantic Salmon Salmo Salar ◽  
Seaward Migration ◽  
The Hours

Seaward movements of Atlantic salmon (Salmo salar L.) smolts through Red Indian Lake were studied using radiotelemetry and Carlin tagging. Movements of smolts through the lake occurred between the hours of 20:00 and 04:30 as determined from radiotelemetry. Carlin tagging revealed a net swimming speed ranging from 1.8 to 15.6 km/day; radiotelemetry revealed a rate of <1.0 to 11.2 km/day. Smolt movement through Red Indian Lake and other large insular Newfoundland lakes might be achieved through active migration as opposed to passive displacement. This aspect is discussed in the context of insular Newfoundland stocks for which extensive use of lakes by juveniles for rearing has been demonstrated.

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.

Sign in / Sign up

Export Citation Format

Share Document