Rainbow trout (Salmo irideus) produced in Finland II. The effect of different food on the growth of rainbow trout

Authors

• Jorma J. Laine University of Helsinki, Institute of Meat Technology
• Kerttu Östring Medical Research Laboratory of Messrs. Lääke Oy., Turku
• Fritz P. Niinivaara University of Helsinki, Institute of Meat Technology

DOI: https://doi.org/10.23986/afsci.71670

Abstract

Three test groups of rainbow trout were cultivated in trout rearing nets to study the feed conversion, mortality and weight development of the different groups. One of the groups was fed with a floating imported food and two groups with domestic non-floating dry food. It was observed that the type of food had a distinct influence upon feed conversion and weight development. It also influenced the pigment formation of the fish but had no great effect on the chemical composition of the fish. There were some differences in the distribution of fat in the different test groups. It was also noted that when water is chemically and microbiologically of good quality, no excessive mortality occurs even when the temperature of the water for a long period exceeds the optimum temperature of rainbow trout.