Å
Åshild Krogdahl
Researcher at Norwegian University of Life Sciences
Publications - 183
Citations - 15733
Åshild Krogdahl is an academic researcher from Norwegian University of Life Sciences. The author has contributed to research in topics: Fish meal & Soybean meal. The author has an hindex of 59, co-authored 168 publications receiving 13350 citations. Previous affiliations of Åshild Krogdahl include National Veterinary Institute & Norwegian College of Fishery Science.
Papers
More filters
Journal ArticleDOI
Characteristics of digestive processes in Atlantic salmon (Salmo salar). Enzyme pH optima, chyme pH, and enzyme activities
TL;DR: Chyme pH did not appear to be influenced by fish size, but was significantly higher in the fish raised in fresh water than in those raised in salt water, and proteolytic enzyme activities along the intestinal tract showed a significant negative regression on diet P/E.
Journal ArticleDOI
Effects of different protein hydrolysate products and levels on growth, survival rate and digestive capacity in Asian seabass (Lates calcarifer Bloch) larvae
TL;DR: In conclusion, incorporation of 25% PH from either fish muscle or squid mantle treated with the Alcalase-pepsin enzyme combination improved digestive capacity and growth performance of the larvae with acceptable survival rate.
Journal ArticleDOI
Crude and pre-extruded products of wheat as nutrient sources in extruded diets for Atlantic salmon (Salmo salar, L) grown in sea water
Petter Arnesen,Åshild Krogdahl +1 more
TL;DR: Atlantic salmon with initial mean weight 175 g, grown in sea water for 101 days, were fed extruded diets containing either 0, 15, 30 or 45% crude whole wheat, pre-extruded whole wheat (THE AUTHORS) or pre-Extruded after-meal (AE), a protein-rich wheat by-product.
Journal ArticleDOI
Evaluation of distiller's dried grains with solubles (DDGS) and high protein distiller's dried grains (HPDDG) in diets for rainbow trout (Oncorhynchus mykiss)
TL;DR: Adding DDGS to diets did not affect the digestibility of protein, most amino acids, or phosphorus, but the DDGS-containing diets tended to have higher feed intake and weight gain than the control diets.
Journal ArticleDOI
Effect of extrusion on trypsin inhibitor activity and nutrient digestibility of diets based on fish meal, soybean meal and white flakes
TL;DR: It is concluded that the heat treatment involved in typical moist extrusion processing used for fish feed may be sufficient to inactivate most of the TIA in unheated soybean meal, and to increase digestibility of the protein in WF to approximately the same level as found for SBM and FM.