Microbiota in intestinal digesta of Atlantic salmon (Salmo salar), observed from late freshwater stage until one year in seawater, and effects of functional ingredients: a case study from a commercial sized research site in the Arctic region

Table 2 Feed composition and formulation of diets during the feeding trial^a

Feed composition	FW-Ref	FW-Test	SW1-Ref	SW1-Test	SW2-Ref	SW2-Test	SW3-Ref	SW3-Test
Ingredients (%)
Marine protein sources^b	40	40	30	30	19	19	19	19
Plant protein sources^c	35	35	39	39	53	53	53	53
North Atlantic fish oil	9	9	24	24	10	10	10	10
Rapeseed oil	9	9	–	–	7	7	7	7
Binders & Micronutrients	7	7	7	7	11	11	11	11
Sum	100	100	100	100	100	100	100	100
Nutrient composition (%)
Crude protein	44	44	44	44	46	46	46	46
Crude fat	22	22	28	28	22	22	22	22
Starch	7.5	7.5	8	8	10	10	10	10
Crude fiber	1.5	1.5	3	3	3	3	3	3
Ash	7	7	6	6	5	5	5	5
Functional ingredients^d
Essential fatty acids	–	–	–	√	–	√	–	√
Nucleotides	–	√	–	√	–	√	–	√
Yeast cell walls	–	–	–	–	–	√	–	–
A prebiotic	–	–	–	–	–	–	–	√

^aThe composition of four different basic diets varied throughout the time of observation following the strategy developed for this commercial site according to the development and production and health of the fish in the farm. At each observation time, two series of diets were fed, one without functional ingredients (Ref diet) and one with functional ingredients (Test diet). FW, sampling time point in freshwater (May 2016); SW1, the first seawater sampling time point (June 2016); SW2 the second seawater sampling time point (November 2016); SW3, the final seawater sampling time point (April 2017). ^bMix of Scandinavian origin fish meal and, Fish protein concentrate (Norway). ^cMix of soy protein concentrate, wheat protein concentrate, wheat gluten, sunflower meal. ^dInclusion levels were determined according to recommendations from the producers and cannot be disclosed due to commercial interests and intellectual rights

ISSN: 2524-4671