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Volumn 309, Issue 1-4, 2010, Pages 165-172

Replacing dietary fish oil with palm fatty acid distillate improves fatty acid digestibility in rainbow trout, Oncorhynchus mykiss, maintained at optimal or elevated water temperature

Author keywords

Digestibility; Fatty acids; Fish oil; Palm oil; Rainbow trout

Indexed keywords

ARTIFICIAL DIET; BIOCHEMICAL COMPOSITION; DIGESTIBILITY; EXPERIMENTAL CULTURE; FATTY ACID; REPLACEMENT; SALMONID CULTURE; TEMPERATURE EFFECT; VEGETABLE OIL; WATER TEMPERATURE;

EID: 78049528781     PISSN: 00448486     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aquaculture.2010.08.035     Document Type: Article
Times cited : (28)

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