Full substitution of fish oil with camelina (Camelina sativa) oil, with partial substitution of fish meal with camelina meal, in diets for farmed Atlantic salmon (Salmo salar) and its effect on tissue lipids and sensory quality

Food Chemistry

Volumn 157, Issue , 2014, Pages 51-61

  Hixson, Stefanie M ^a   Parrish, Christopher C ^a   Anderson, Derek M ^b  

^a MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

^b DALHOUSIE UNIVERSITY   (Canada)

Author keywords

Atlantic salmon; Camelina sativa; Fatty acids; Fish oil; Lipids; Sensory quality

Indexed keywords

ATLANTIC SALMON; CAMELINA SATIVA; FISH OIL; INITIAL WEIGHTS; LINOLENIC ACIDS; PARTIAL SUBSTITUTION; SALMON FILLET; SENSORY QUALITIES;

FATTY ACIDS; FISH; LIPIDS;

NUTRITION;

CAMELINA OIL; FATTY ACID; FISH OIL; LIPID; PHOSPHOLIPID; STEROL; TRIACYLGLYCEROL; UNCLASSIFIED DRUG; VEGETABLE OIL; EDIBLE OIL; OMEGA 3 FATTY ACID;

ARTICLE; ATLANTIC SALMON; CAMELINA MEAL; CAMELINA SATIVA; CONTROLLED STUDY; DERIVATIZATION; DIET; FISH; FOOD INTAKE; GROWTH RATE; LIPID COMPOSITION; MEAL; NONHUMAN; NUTRITIONAL REQUIREMENT; PLANT; SENSORY ANALYSIS; SENSORY EVALUATION; WEIGHT GAIN; ANIMAL; CHEMISTRY; HUMAN; METABOLISM; SALMO SALAR;

ANIMALS; DIET; DIETARY FATS, UNSATURATED; FATTY ACIDS, OMEGA-3; FISH OILS; HUMANS; LIPIDS; PLANT OILS; SALMO SALAR;

EID: 84896895041     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.02.026     Document Type: Article

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