β-oxidation capacity of red and white muscle and liver in Atlantic salmon (Salmo salar L.) - Effects of increasing dietary rapeseed oil and olive oil to replace capelin oil

Lipids

Volumn 40, Issue 1, 2005, Pages 39-47

  Stubhaug, Ingunn ^a   Frøyland, Livar ^a   Torstensen, Bente E ^a  

^a INSTITUTE OF MARINE RESEARCH   (Norway)

Author keywords

[No Author keywords available]

Indexed keywords

BIOLOGICAL ORGANS; NUTRITION; OPTIMIZATION; OXIDATION; SAMPLING; VEGETABLE OILS;

Β-OXIDATION CAPACITY; ERUCIC ACID; RAPSEED OIL; WHITE MUSCLES;

MUSCLE;

CAPELIN OIL; ERUCIC ACID; OIL; OLIVE OIL; PALMITOYL COENZYME A; RAPESEED OIL; UNCLASSIFIED DRUG;

ANIMAL TISSUE; ARTICLE; ATLANTIC SALMON; CONTROLLED STUDY; DIET; FAST MUSCLE; FATTY ACID OXIDATION; LIVER; NONHUMAN; SLOW MUSCLE; STATISTICAL SIGNIFICANCE;

ANIMALS; BODY SIZE; DIETARY FATS, UNSATURATED; LIVER; MUSCLE, SKELETAL; OXIDATION-REDUCTION; PALMITOYL COENZYME A; PLANT OILS; SALMON; TIME FACTORS;

MALLOTUS VILLOSUS; SALMO SALAR; SINAPIS ARVENSIS;

EID: 15444380711     PISSN: 00244201     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11745-005-1358-4     Document Type: Article

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