SAFE FEED, SAFE AND HEALTHY SEAFOOD Contaminants, nutrients and health challenges in the novel production of farmed Atlantic salmon

Atlantic salmon farming is traditionally associated with production of healthy food mainly due to the high content of marine omega-3 fatty acids. When new sustainable plant feed ingredients are used this will potentially affect fish health, performance an d fillet composition. These factors are all part of the whole food chain deciding if the sustainable farmed fish is ethical as well as healthy food for consumers. Marine omega-3 fatty acids (EPA and DHA) are recognized as protecting against development o f cardiovascular disease and recently also thought to prevent development of obesity. The proposed project aims to elucidate the feasibility of using minimum 70% plant protein and 80% vegetable oils replacing fish meal and fish oil in the production of fa rmed Atlantic salmon and determine the safety and health benefits of fish fillets from such salmon as food. We aim to answer four important questions. First, will intake of Atlantic salmon fed diets based on plant proteins and vegetable oils, securing a s ustainable net production of fish, still protect against the development of cardiovascular disease and obesity? Second, will mycotoxins originating from vegetable protein aquafeed ingredients represent a risk for Atlantic salmon and consumer health? Third , are the potentially reduced health beneficial effects of fish fed plant proteins and vegetable oils related to a reduced marine omega-3 level and n-3/n-6 ratio? And fourth, are the potentially reduced health beneficial effects counterbalanced by reduced levels of marine contaminants? To answer these important questions a whole food chain perspective is necessary. It is important to note that the stakeholders in the present project include both the aquaculture industry, authorities as well as the consume rs. To advice on a whole food chain legislation that ultimately should protect the consumer, knowledge is needed on the effects on fish health and the carry-over of nutrients and contaminants through the food chain