Effects of temperature and feed intake on astaxanthin digestibility and metabolism in Atlantic salmon, Salmo salar

Autor: Ytrestøyl, T., Struksnæs, G., Koppe, W., Bjerkeng, B.

Publikováno v: In Comparative Biochemistry and Physiology, Part B 2005 142(4):445-455

Astaxanthin deposition in the flesh of Atlantic Salmon, Salmo salar L., in relation to dietary astaxanthin concentration and feeding period.

Autor: TORRISSEN, O. J., CHRISTIANSEN, R., STRUKSNÆS, G., ESTERMANN, R.

Publikováno v: Aquaculture Nutrition; Jun1995, Vol. 1 Issue 2, p77-84, 8p

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Dietary alpha-tocopherol affects tissue vitamin e and malondialdehyde levels but does not change antioxidant enzymes and fatty acid composition in farmed Atlantic salmon (Salmo salar L.).

Autor: Faizan M; Institute of Human Nutrition and Food Science, University of Kiel, Germany., Stubhaug I; Skretting Aquaculture Research Center, ARC, Stavanger, Norway., Menoyo D; Departamento de Producción Animal, Universidad Politécnica de Madrid, Spain., Esatbeyoglu T; Institute of Human Nutrition and Food Science, University of Kiel, Germany., Wagner AE; Institute of Human Nutrition and Food Science, University of Kiel, Germany., Struksnæs G; Skretting Aquaculture Research Center, ARC, Stavanger, Norway., Koppe W; Skretting Aquaculture Research Center, ARC, Stavanger, Norway., Rimbach G; Institute of Human Nutrition and Food Science, University of Kiel, Germany.

Publikováno v: International journal for vitamin and nutrition research. Internationale Zeitschrift fur Vitamin- und Ernahrungsforschung. Journal international de vitaminologie et de nutrition [Int J Vitam Nutr Res] 2013; Vol. 83 (4), pp. 238-45.