Algal oil gives control of long‐chain omega‐3 levels in full‐cycle production of Atlantic salmon, without detriment to zootechnical performance and sensory characteristics

The levels of eicosapentaenoic (EPA) and docosahexaenoic (DHA) in salmon fillets have decreased because the progressive replacement fish oil (FO). This study contributes to enabling sustainable growth aquaculture by confirming effects partially or fully replacing FO with microalgal (AO) on growth, muscle fatty acid profiles, quality farmed Atlantic salmon. Crucially, this is now done throughout entire post-smolt production cycle up a harvest weight 3 kg. Three experiments were performed using ranging from 145 g kg testing different diets, 100%. Zootechnical performance was similar among treatments all experiments. Changing lipid source diet resulted EPA DHA digestibility greater than 96%. Sensory characteristics raw treatments, supporting sensorial experience no impact consumers. Overall, results confirm that AO tested here enables helping maintain level fillets, without detriment zootechnical sensory characteristics, while simultaneously contributing reduced marine footprint for aquafeeds.