C. Røsjø
Research Council of Norway
10 Papers
150 Citations
C. Røsjø is an academic researcher from Research Council of Norway. The author has contributed to research in topics: Fatty acid & Fish oil. The author has an hindex of 10, co-authored 10 publications.
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Papers
Different fats in feed for salmon: Influence on sensory parameters, growth rate and fatty acids in muscle and heart
Magny S. Thomassen,C. Røsjø +1 more
TL;DR: Preliminary results indicate that the fatty acid composition of both heart and muscle lipids was affected by the diets, and sensory analysis revealed significant effects on odour, taste, colour shade (hue) and colour intensity.
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Influence of high contents of dietary soybean oil on growth, feed utilization, tissue fatty acid composition, heart histology and standard oxygen consumption of Atlantic salmon (Salmo salar) raised at two temperatures
B. Grisdale-Helland,Bente Ruyter,Grethe Rosenlund,A. Obach,S.J Helland,M G Sandberg,H Standal,C. Røsjø +7 more
TL;DR: Atlantic salmon grow well and with high efficiency on high energy, fish meal-based diets containing up to 100% supplementary soybean oil and no evidence of detrimental effects of the Soybean oil on the health of the fish was found.
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Effects of methionine, cysteine and medium chain triglycerides on nutrient digestibility, absorption of amino acids along the intestinal tract and nutrient retention in Atlantic salmon (Salmo salar L.) under pair-feeding regime
TL;DR: Sulphur amino acids seemed to be the first limiting amino acids and methionine less effective than cysteine in relieving the limitation, while Methionine supplementation increased fat digestibility and Cysteine increased digestibilities of protein, fat, starch, as well as nitrogen retention.
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Lipid digestibility and metabolism in Atlantic salmon (Salmo salar) fed medium-chain triglycerides
TL;DR: Dietary MCTs were found to increase the percentage of C18:1 fatty acids in the liver and reduce mitochondrial β-oxidation of C16:0 in this organ, which seemed to reduce pyloric absorption of other fatty acids.
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Influence of dietary n-3 fatty acids on the desaturation and elongation of [1-14C] 18:2 n-6 and [1-14C] 18:3 n-3 in Atlantic salmon hepatocytes
TL;DR: A high level of 22:6n-3 in the diet is apparently not inhibiting the conversion of 18:2n- 6 to 20:4n-6, as long as the amount of 18:[1-14C]18:2 n-6 present is substantially higher than that of18:3n-2 and the percentage of desaturation and elongation products formed were unchanged.
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