Influence of diet and oxidative rancidity on fry of Atlantic and coho salmon

Six commercially prepared starter diets were fed to triplicate groups of swim-up fry of Atlantic salmon (Salmo salar) and coho salmon (Oncorhynchus kisutch) at 9–10°C for 24 and 8 weeks, respectively. The levels of oxidative rancidity of the diets were determined to be relatively low by the thiobarbituric acid and peroxide value methods. Growth rates of both species of salmon differed significantly with diet and were inversely correlated (P < 0.005) with measures of oxidative rancidity.