The "n-3 LC-PUFA sparing effect" of modified dietary n-3 LC-PUFA content and DHA to EPA ratio in Atlantic salmon smolt

Aquaculture

Volumn 356-357, Issue , 2012, Pages 135-140

  Codabaccus, Basseer M ^a,b,c   Carter, Chris G ^c   Bridle, Andrew R ^a   Nichols, Peter D ^b  

^a UNIVERSITY OF TASMANIA   (Australia)

^b CSIRO   (Australia)

^c UNIVERSITY OF TASMANIA   (Australia)

Author keywords

Chicken fat; Docosahexaenoic acid; Eicosapentaenoic acid; Fish oil; Genetically modified plants; Tuna oil

Indexed keywords

FAT; FATTY ACID; GENETICALLY MODIFIED ORGANISM; HERB; MUSCLE; OXIDATION; POULTRY; SALMONID;

BRASSICA NAPUS; SALMO SALAR; SCOMBRIDAE;

EID: 84863319856     PISSN: 00448486     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aquaculture.2012.05.024     Document Type: Article

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