Coping with sub-optimal water temperature: Modifications in fatty acid profile of barramundi as influenced by dietary lipid-Reference-Cited by-同舟云学术

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

Published:2013-06 Issue:2 Volume:165 Page:243-253
ISSN:1095-6433
Container-title:Comparative Biochemistry and Physiology Part A: Molecular & Integrative Physiology
language:en
Short-container-title:Comparative Biochemistry and Physiology Part A: Molecular & Integrative Physiology

Author:

Alhazzaa Ramez,Bridle Andrew R.,Nichols Peter D.,Carter Chris G.

Funder

EIPRS at UTas

CSIRO Food Futures Flagship award

Publisher

Elsevier BV

Subject

Molecular Biology,Physiology,Biochemistry

Reference57 articles.

1. Replacing dietary fish oil with Echium oil enriched barramundi with C18 PUFA rather than long-chain PUFA;Alhazzaa;Aquaculture,2011

2. Up-regulated desaturase and elongase gene expression promoted accumulation of polyunsaturated fatty acid (PUFA) but not long-chain PUFA in Lates calcarifer, a tropical euryhaline fish fed a stearidonic- and γ-linoleic acid enriched diet;Alhazzaa;J. Agric. Food Chem.,2011

3. Sesamin modulation of lipid class and fatty acid profile in early juvenile teleost, Lates calcarifer, fed different dietary oils;Alhazzaa;Food Chem.,2012

4. Alhazzaa, R., Oen, J.J.J., Sinclair, A.J., in press. Dietary phytosterols modify the sterols and fatty acid profile in a tissue-specific pattern. J. Funct. Foods http://dx.doi.org/10.1016/j.jff.2013.01.030.

5. Brown adipose tissue activity controls triglyceride clearance;Bartelt;Nat. Med.,2011

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