Hello all my fish lovers!
I am in charge of producing a commercial salmon food using whey and milk products. But thats not really important.
I have some questions I need answers to by 3pm today (given the task yesterday *eye roll). While zooming the internet for answers I thought I would drop the questions at my favorite fish forums and maybe I will find someone who is a professional in fish food nutrition? Or any input that I can throw in a powerpoint for this afternoon! haha
I am focusing on the fry stage of the salmon life specifically and in a commercial farm:
What is a major killer of fry? What are death rates?
How prevalent are heavy metals in toxicity of fry?
How long are salmon considered fry?
What pH should the food be at?
What pH is the water they live at? (freshwater)
BIG question;
Nitrates and Nitrites in food? Is there a limit? Is there a health hazard with NO3 and NO2 in food?
Thanks!
I am in charge of producing a commercial salmon food using whey and milk products. But thats not really important.
I have some questions I need answers to by 3pm today (given the task yesterday *eye roll). While zooming the internet for answers I thought I would drop the questions at my favorite fish forums and maybe I will find someone who is a professional in fish food nutrition? Or any input that I can throw in a powerpoint for this afternoon! haha
I am focusing on the fry stage of the salmon life specifically and in a commercial farm:
What is a major killer of fry? What are death rates?
How prevalent are heavy metals in toxicity of fry?
How long are salmon considered fry?
What pH should the food be at?
What pH is the water they live at? (freshwater)
BIG question;
Nitrates and Nitrites in food? Is there a limit? Is there a health hazard with NO3 and NO2 in food?
Thanks!
