scholarly journals Factors affecting variation in mortality of marine Atlantic salmon Salmo salar in Scotland

2013 ◽  
Vol 103 (2) ◽  
pp. 101-109 ◽  
Author(s):  
S Soares ◽  
AG Murray ◽  
M Crumlish ◽  
JF Turnbull ◽  
DM Green
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Factors Affecting ◽  
Atlantic Salmon Salmo Salar

A review of factors affecting the welfare of Atlantic salmon (Salmo salar)

2018 ◽  
Vol 27 (3) ◽  
pp. 193-204 ◽  
Author(s):  
E Santurtun ◽  
DM Broom ◽  
CJC Phillips
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Factors Affecting ◽  
Atlantic Salmon Salmo Salar

Why aren't there more Atlantic salmon (Salmo salar)?

1998 ◽  
Vol 55 (S1) ◽  
pp. 281-287 ◽  
Author(s):  
Donna L Parrish ◽  
Robert J Behnke ◽  
Stephen R Gephard ◽  
Stephen D McCormick ◽  
Gordon H Reeves
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Data Gathering ◽  
Current Status ◽  
Native Range ◽  
Factors Affecting ◽  
Atlantic Salmon Salmo Salar ◽  
Relative Contribution ◽  
The 1960S ◽  
Intensive Aquaculture

Numbers of wild anadromous Atlantic salmon (Salmo salar) have declined demonstrably throughout their native range. The current status of runs on rivers historically supporting salmon indicate widespread declines and extirpations in Europe and North America primarily in southern portions of the range. Many of these declines or extirpations can be attributed to the construction of mainstem dams, pollution (including acid rain), and total dewatering of streams. Purported effects on declines during the 1960s through the 1990s include overfishing, and more recently, changing ocean conditions, and intensive aquaculture. Most factors affecting salmon numbers do not act singly, but rather in concert, which masks the relative contribution of each factor. Salmon researchers and managers should not look for a single culprit in declining numbers of salmon, but rather, seek solutions through rigorous data gathering and testing of multiple effects integrated across space and time.

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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