Impact of Reduced Dietary Levels of Eicosapentaenoic Acid and Docosahexaenoic Acid on the Composition of Skin Membrane Lipids in Atlantic Salmon (Salmo salar L.)-Reference-Cited by-同舟云学术

Impact of Reduced Dietary Levels of Eicosapentaenoic Acid and Docosahexaenoic Acid on the Composition of Skin Membrane Lipids in Atlantic Salmon (Salmo salar L.)

Published:2018-07-25 Issue:33 Volume:66 Page:8876-8884
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cheng Ken¹^ORCID,Bou Marta²,Ruyter Bente²,Pickova Jana¹,Ehtesham Emad¹,Du Liang²,Venegas Claudia³,Moazzami Ali A.¹

Affiliation:

1. Department of Molecular Sciences, Uppsala BioCenter, Swedish University of Agricultural Sciences, P.O. Box 7015, 75007 Uppsala, Sweden

2. Norwegian Institute of Food, Fisheries and Aquaculture Research (Nofima), Box 210, NO-1431 Ås, Norway

3. AVS Chile, 5550710 Puerto Varas, Chile

Funder

China Scholarship Council

Norwegian Research Council

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b02886

Reference42 articles.

1. Essential fatty acids in Atlantic salmon: time course of changes in fatty acid composition of liver, blood and carcass induced by a diet deficient in n-3 and n-6 fatty acids

2. Essential fatty acids in Atlantic salmon: effects of increasing dietary doses of n-6 and n-3 fatty acids on growth, survival and fatty acid composition of liver, blood and carcass

3. Feeding aquaculture in an era of finite resources

4. Utilisation of feed resources in production of Atlantic salmon (Salmo salar) in Norway

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