date:May 14, 2014
o convert omega-3 fatty acids. These factors include light cycling, transfer to seawater, the age of the salmon, and their genetic background, says stbye.
The project has been carried out as a collaboration between Nofima, SalmoBreed and Biomar, and Gerd Marit Berge from Nofima has been project manager. The experiments were carried out at Nofimas research station at Sunndalsra.
This has been a productive multidisciplinary collaboration in which we have combined expertise in nutrition, breeding