Coping with sub-optimal water temperature: Modifications in fatty acid profile of barramundi as influenced by dietary lipid

Comparative Biochemistry and Physiology - A Molecular and Integrative Physiology

Volumn 165, Issue 2, 2013, Pages 243-253

  Alhazzaa, Ramez ^a,b   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

Aquaculture; Barramundi; PUFA; Temperature; Unsaturation index

Indexed keywords

FISH OIL; GAMMA LINOLENIC ACID; POLYUNSATURATED FATTY ACID; RAPESEED OIL; STEARIDONIC ACID;

ARTICLE; BARRAMUNDI; CONTROLLED STUDY; ECHIUM; FAT INTAKE; FATTY ACID DESATURATION; FISH; NONHUMAN; WATER TEMPERATURE;

ANIMALIA; BRASSICA NAPUS; ECHIUM; ECHIUM PLANTAGINEUM; LATES CALCARIFER; LATIDAE; PERCIFORMES; VERTEBRATA;

EID: 84876319934     PISSN: 10956433     EISSN: 15314332     Source Type: Journal    
DOI: 10.1016/j.cbpa.2013.03.019     Document Type: Article

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