Diet Development for Post-Larval Pink and Chum Salmon Held in Salt Water

摘要

The project first established that commercial diets developed for other species of Pacific salmon fry fed in fresh water at moderate temperatures were not the best for Alaskan pink salmon fry held in salt water at lower water temperatures. Three diets were developed to test calorie/protein ratios. Significant differences were found in the nutritional responses (weight and length gains and condition factors) between the intermediate fat/protein level and low fat (8.4%), high protein (62.4%); high fat (35.3%), low protein (41.3%); and control diets with pink salmon fry.