Dietary pyridoxine enhances thermal tolerance of Labeo rohita (Hamilton) fingerlings reared under endosulfan stress

Journal of Thermal Biology

Volumn 36, Issue 1, 2011, Pages 84-88

  Akhtar, M S ^a,b   Pal, A K ^a   Sahu, N P ^a   Alexander, Ciji ^a   Meena, D K ^a  

^a CENTRAL INSTITUTE OF FISHERIES EDUCATION   (India)

^b Directorate of Coldwater Fisheries Research ^*  (India)

Author keywords

CTmax; CTmin; Endosulfan; Labeo rohita; LTmax; Pyridoxine; Thermal tolerance

Indexed keywords

ENDOSULFAN; PYRIDOXINE;

ANIMAL EXPERIMENT; ANIMAL FOOD; ARTICLE; CONTROLLED STUDY; FINGERLING; FISH; FOOD ANALYSIS; FOOD COMPOSITION; HEAT STRESS; HEAT TOLERANCE; HIGH TEMPERATURE; LABEO ROHITA; LOW TEMPERATURE; NONHUMAN; REARING; TEMPERATURE SENSITIVITY; VITAMIN SUPPLEMENTATION;

LABEO ROHITA;

EID: 78650619073     PISSN: 03064565     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jtherbio.2010.10.003     Document Type: Article

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