Project Number: 5366-21310-004-11
Start Date: Jun 01, 2012
End Date: May 31, 2015
The first experiment will compare diets types (ingredient groups) at different lipid levels in order to reduce visceral fat. Research will be conducted in the laboratory facilities in Bozeman, Montana and conditional approval for transfer of SweetSpring salmon eggs to the facility has been approved by the Montana department of Fish Wildlife and Parks.