Increased protein-to-lipid ratio in energy dense diets improves slaughter yields and muscle thickness of different weight classes of farmed Atlantic salmon (Salmo salar L.)

•Increased dietary protein-to-lipid ratio increases slaughter yield and decreases viscerosomatic index in farmed Atlantic salmon, compared to the preferred high-fat diets used in the salmon industry.•Results of dietary induced slaughter yield improvements in farmed salmon conducted in commercial large-scale conditions were supported by the results obtained in the small-scale research experiment.•Quality comparisons between fish groups fed different diets needs to be assessed on fish of equal size.