β-Oxidation capacity in liver increases during parr-smolt transformation of Atlantic salmon fed vegetable oil and fish oil
Author:
Publisher
Wiley
Subject
Aquatic Science,Ecology, Evolution, Behavior and Systematics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1095-8649.2006.01122.x/fullpdf
Reference41 articles.
1. Fatty acid compositions of 10 freshwater invertebrates which are natural food organisms of Atlantic salmon parr (Salmo salar): a comparison with commercial diets
2. The effect of dietary lipid on polyunsaturated fatty acid metabolism in Atlantic salmon (Salmo salar) undergoing parr-smolt transformation
3. Effects of dietary fatty acid profile and fat content on smolting and seawater performance in Atlantic salmon (Salmo salar L.)
4. Parr-Smolt Transformation of Atlantic Salmon (Salmo salar): Activities of Two Respiratory Enzymes and Concentrations of Mitochondria in the Liver
5. Changes in plasma thyroxine during smoltification of coho salmon, Oncorhynchus kisutch
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