Dietary n-6/n-3 LC-PUFA ratio, temperature and time interactions on nutrients and fatty acids digestibility in Atlantic salmon

Aquaculture

Volumn 436, Issue , 2015, Pages 160-166

  Huguet, Clara Trullàs ^a   Norambuena, Fernando ^b   Emery, James A ^b   Hermon, Karen ^b   Turchini, Giovanni M ^b  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

^b DEAKIN UNIVERSITY   (Australia)

Author keywords

Arachidonic acid; Digestibility; Eicosapentaenoic acid; Long chain polyunsaturated fatty acids; Salmo salar; Water temperature

Indexed keywords

ARTIFICIAL DIET; CARBOXYLIC ACID; DIGESTIBILITY; EXPERIMENTAL CULTURE; FATTY ACID; REPLACEMENT; SALMONID CULTURE; TEMPERATURE EFFECT; WATER TEMPERATURE;

SALMO SALAR;

EID: 84911398295     PISSN: 00448486     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aquaculture.2014.11.011     Document Type: Article

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