The effect of temperature and dietary fat level on tissue lipid composition in Atlantic salmon (Salmo salar) fed wax ester-rich oil from Calanus finmarchicus
Author:
Publisher
Hindawi Limited
Subject
Aquatic Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2095.2010.00848.x/fullpdf
Reference21 articles.
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2. Utilization and metabolism of palmityl and oleoyl fatty acids and alcohols in caecal enterocytes of Atlantic salmon (Salmo salar L.);Bogevik;Aquacult. Nutr.,2008
3. Atlantic salmon (Salmo salar) postsmolts adapt lipid digestion according to elevated dietary wax esters from Calanus finmarchicus;Bogevik;Aquacult. Nutr.,2009
4. The influence of temperature on the apparent lipid digestibility in Atlantic salmon (Salmo salar) fed Calanus finmarchicus at two fat levels;Bogevik;Aquaculture,2010
5. Identification and gas-liquid chromatographic behavior of plasmalogen aldehydes and their acetal, alcohol, and acetylated alcohol derivatives;Farquhar;J. Lipid Res.,1962
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