Echium oil is better than rapeseed oil in improving the response of barramundi to a disease challenge

Food Chemistry

Volumn 141, Issue 2, 2013, Pages 1424-1432

  Alhazzaa, Ramez ^a,b,e   Bridle, Andrew R ^a   Mori, Trevor A ^c   Barden, Anne E ^c   Nichols, Peter D ^b   Carter, Chris G ^d  

^a UNIVERSITY OF TASMANIA   (Australia)

^b CSIRO   (Australia)

^c UNIVERSITY OF WESTERN AUSTRALIA   (Australia)

^d UNIVERSITY OF TASMANIA   (Australia)

^e DEAKIN UNIVERSITY   (Australia)

Author keywords

Eicosanoid; Fish oil; Infection; LC PUFA; Stearidonic acid

Indexed keywords

ENDOTHELIAL CELLS; FISH; OILSEEDS; POLYUNSATURATED FATTY ACIDS; TISSUE; VEGETABLE OILS;

EICOSANOID; FISH OIL; INFECTION; LC-PUFA; STEARIDONIC ACIDS;

FATTY ACIDS;

ECHIUM OIL; FISH OIL; GAMMA LINOLENIC ACID; ICOSANOID; LINOLENIC ACID; LONG CHAIN FATTY ACID; POLYUNSATURATED FATTY ACID; RAPESEED OIL; STEARIDONIC ACID; UNCLASSIFIED DRUG; VEGETABLE OIL;

ARTICLE; CONCENTRATION (PARAMETERS); DIET THERAPY; ECHIUM; ECHIUM PLANTAGINEUM; FATTY ACID SYNTHESIS; GROWTH RATE; LETHAL DOSE; NONHUMAN; STREPTOCOCCUS INFECTION; STREPTOCOCCUS INIAE;

BACTERIA (MICROORGANISMS); BRASSICA NAPUS; ECHIUM; ECHIUM PLANTAGINEUM; LATES CALCARIFER; STREPTOCOCCUS INIAE;

EID: 84878407198     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.04.052     Document Type: Article

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