date:May 14, 2014
k of diseases such as salmon louse. It can only be positive if this strategy contributes also to an increased use and increased natural production of omega-3 in the salmon.
The scientists wanted to investigate also whether different salmon families differ in their ability to convert omega-3 from plant oils to marine omega-3 fatty acids, and how the salmon families react to the delay in smoltification.
A gene for omega-3 conversion
Salmon were therefore selected on the basis of a single gene