Effects of moderately oxidized dietary lipid and the role of vitamin E on the stress response in Atlantic halibut (Hippoglossus hippoglossus L.)

Aquaculture

Volumn 272, Issue 1-4, 2007, Pages 573-580

  Alves Martins, Dulce ^a,b   Afonso, Luis O B ^b   Hosoya, Sho ^a,c   Lewis McCrea, Leah M ^a   Valente, Luisa M P ^b   Lall, Santosh P ^a  

^a NATIONAL RESEARCH COUNCIL CANADA   (Canada)

^b UNIVERSITY OF PORTO   (Portugal)

^c UNIVERSITY OF TOKYO   (Japan)

Author keywords

Atlantic halibut; Cortisol; Glucose; Heat shock proteins; Lipid peroxidation

Indexed keywords

DIET; ENVIRONMENTAL STRESS; FLATFISH; GLUCOSE; HEAT SHOCK; HORMONE; LIPID; NUTRITIVE VALUE; OXIDATION; TEMPERATURE EFFECT; VITAMIN;

HIPPOGLOSSUS HIPPOGLOSSUS;

EID: 35748966694     PISSN: 00448486     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aquaculture.2007.08.044     Document Type: Article

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