Stabilization of linseed oil with vitamin E, butylated hydroxytoluene and lipid encapsulation affects fillet lipid composition and sensory characteristics when fed to rainbow trout

Animal Feed Science and Technology

Volumn 170, Issue 1-2, 2011, Pages 53-62

  Collins, S A ^a   Shand, P J ^a   Drew, M D ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Antioxidants; Encapsulation; Fatty acids; Linseed oil; Rainbow trout; Sensory analysis

Indexed keywords

ONCORHYNCHUS MYKISS; SALMONIDAE;

EID: 80054990457     PISSN: 03778401     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.anifeedsci.2011.07.007     Document Type: Article

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