Restoration of fillet n-3 long-chain polyunsaturated fatty acid is improved by a modified fish oil finishing diet strategy for Atlantic salmon (Salmo salar L.) smolts fed palm fatty acid distillate

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 1, 2012, Pages 458-466

  Codabaccus, Mohamed B ^a,b,c   Bridle, Andrew R ^a   Nichols, Peter D ^b   Carter, Chris G ^c  

^a UNIVERSITY OF TASMANIA   (Australia)

^b CSIRO   (Australia)

^c UNIVERSITY OF TASMANIA   (Australia)

Author keywords

apparent digestibility; Atlantic salmon; fish oil finishing diet; food deprivation; palm fatty acid distillate

Indexed keywords

APPARENT DIGESTIBILITY; ATLANTIC SALMON; FISH OIL; FOOD DEPRIVATION; PALM FATTY ACID DISTILLATE;

FEEDING; FISH; MEATS; NUTRITION; RESTORATION; SATURATED FATTY ACIDS;

POLYUNSATURATED FATTY ACIDS;

FISH OIL; OMEGA 3 FATTY ACID; PALM OIL; VEGETABLE OIL;

ANIMAL; ANIMAL FOOD; ARTICLE; ATLANTIC SALMON; MEAT; METABOLISM;

ANIMAL FEED; ANIMALS; FATTY ACIDS, OMEGA-3; FISH OILS; MEAT; PLANT OILS; SALMO SALAR;

SALMO SALAR;

EID: 84855803184     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf203633z     Document Type: Article

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