Synergistic effects of dietary iron and omega-3 fatty acid levels on survival of farmed Atlantic salmon, Salmo salar L., during natural outbreaks of furunculosis and cold water vibriosis

The present study demonstrates that farmed Atlantic salmon, Salmo salar, health is positively and significantly affected by synergistic effects between very long‐chain polyunsaturated fatty acids of the n‐3 family eicosapentaenoic acid/docosahexaenoic acid (EPA/DHA) and iron, where positive effects...

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