✦ LIBER ✦

Fish oils with different contents of free fatty acids in diets for rainbow trout fingerlings and salmon parr

✍ Scribed by Erland Austreng; Torger Gjefsen

Book ID: 119017249
Publisher: Elsevier Science
Year: 1981
Tongue: English
Weight: 774 KB
Volume: 25
Category: Article
ISSN: 0044-8486
DOI: 10.1016/0044-8486(81)90179-4

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Fish oil replacement in rainbow trout di

Fish oil replacement in rainbow trout diets and total dietary PUFA content: II) Effects on fatty acid metabolism and in vivo fatty acid bioconversion

✍ Thanongsak Thanuthong; David S. Francis; Elizabeth Manickam; Shyamalie D. Senadh 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 658 KB

Effect of expanded feed with high fish o

Effect of expanded feed with high fish oil content on growth and fatty acid composition of rainbow trout

✍ Umberto Luzzana; Giovanni Serrini; Vittorio Maria Moretti; Corrado Gianesini; Fr 📂 Article 📅 1994 🏛 Springer Netherlands 🌐 English ⚖ 571 KB

Rainbow trout (Oncorhynchus mykiss) were fed three different diets for 110 days -a basal dry diet with 8.4% oil content (BD8), a basal dry diet with 11.1% oil content (BD11) and an expanded diet with 20.7% oil content (ED) -to investigate the influence of high fish oil expanded diet on fatty acid co

Amino Acid Supplementation of Casein in

Amino Acid Supplementation of Casein in Diets of Atlantic Salmon ( Salmo salar ) Fry and of Soybean Meal for Rainbow Trout ( Salmo gairdneri ) Fingerlings

✍ Rumsey, G. L.; Ketola, H. G. 📂 Article 📅 1975 🏛 Canadian Science Publishing ⚖ 784 KB

Sparing Fish Oil with Beef Tallow in Fee

Sparing Fish Oil with Beef Tallow in Feeds for Rainbow Trout: Effects of Inclusion Rates and Finishing on Production Performance and Tissue Fatty Acid Composition

✍ Gause, Brian R.; Trushenski, Jesse T. 📂 Article 📅 2013 🏛 American Fisheries Society 🌐 English ⚖ 692 KB

The Free Fatty Acid Content of Fish Oil-

The Free Fatty Acid Content of Fish Oil-An Analysis of Anchovy Lipids at Different Stages in the Manufacture of Anchovy Meal and Oil

✍ de Koning, A. J. ;Milkovitch, Shirley ;Fick, Martha ;Wessels, J. P. H. 📂 Article 📅 1986 🏛 John Wiley and Sons ⚖ 323 KB 👁 2 views

The quality of fish oil, as reflected by its free fatty acid (FEA) content, was studied in relation to the processing conditions offish meal manufacture from anchovy (Engraulis caixnsir). Six samples of anchovy lipids were isolated from consecutive stages of the process and analysed for fatty acid c

Physiological changes in rainbow trout h

Physiological changes in rainbow trout held under crowded conditions and fed diets with different levels of vitamins E and C and highly unsaturated fatty acids (HUFA)

✍ Cristina E. Trenzado; Amalia E. Morales; Manuel de la Higuera 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 503 KB