The influence of environmental temperature on the apparent nutrient and fatty acid digestibility in Atlantic salmon (Salmo salar L.) fed finishing diets containing different blends of fish oil, rapeseed oil and palm oil

Aquaculture Research

Volumn 35, Issue 13, 2004, Pages 1228-1237

  Ng, Wing Keong ^a   Sigholt, Trygve ^b   Bell, John Gordon ^c  

^a SCHOOL OF PHYSICS   (Malaysia)

^b BioMar Group   (Denmark)

^c UNIVERSITY OF STIRLING   (United Kingdom)

Author keywords

Atlantic salmon; Digestibility; Fatty acids; Lipid sources; Water temperature

Indexed keywords

AQUACULTURE; ARTIFICIAL DIET; CAGE CULTURE; DIGESTIBILITY; FATTY ACID; SALMONID; WATER TEMPERATURE;

SALMO; SALMO SALAR; SALMONIDAE; SINAPIS ARVENSIS;

EID: 6944244959     PISSN: 1355557X     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2109.2004.01131.x     Document Type: Article

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