Impact of iron-catalyzed dietary lipid peroxidation on growth performance, general health and flesh proximate and fatty acid composition of Atlantic salmon (Salmo salar L.) reared in seawater

Juvenile Atlantic salmon (Salmo salar) held in 11.6–13.0 °C sea water were fed to satiation for 126 days, 1 of 12 diets formulated to contain equivalent crude protein (500 g/kg) and gross energy contents (21.2–21.6 MJ/kg). The diets contained two different supplemental levels of copper (10 or 35 mg/kg; determined levels ranged from 7 to 14 or 24 to 40 mg/kg) and iron (333 or 1000 mg/kg; determined levels ranged from 667 to 760 or 1405 to 1557 mg/kg) and either unoxidized or actively oxidizing (+) supplemental herring oil (145.7 g/kg) as measured by the initial peroxide value (PV