The production of farmed salmon for food started in the 1960s, aided by experience from the production of young salmon and trout for release in rivers. Since that time, selective breeding programs and improved feeds and management have contributed to the tremendous growth in the salmon industry. During the period 1985 2001, the world production of farmed Atlantic salmon (Salmo salar) increased from 38,797 T to 1,025,287 T. In 2001, Norway and Chile produced 43% and 25% of the Atlantic salmon, respectively. Atlantic salmon are grown in fresh water to a size of about 70 g and are then transferred to cages in the sea where, during the next 9 12 months, they grow to a market size of 3 to 5 kg. The main ingredients in salmon feed are fish meal and fish oil, although the use of alternative sources of protein and fat is increasing. The optimal dietary protein level for salmon is higher than for terrestrial species because fish use a higher proportion of the protein for energy. Despite this, the proportion of consumed protein retained in the edible portion of salmon is about 30%, two times higher than for chickens and pigs.

Losing Weight Without Starving

Losing Weight Without Starving

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