Effect of lipid source and bile salts in diet of Atlantic salmon, Salmo salar L., on astaxanthin blood levels

From National Research Council Canada

DOIResolve DOI: https://doi.org/10.1016/j.aquaculture.2005.03.013
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Affiliation
  1. National Research Council of Canada. Aquatic and Crop Resource Development
  2. National Research Council of Canada. Industrial Research Assistance Program
FormatText, Article
SubjectCannulation; Atlantic salmon; Blood; Absorption; Lecithin; Lard; Astaxanthin; Taurocholic acid; Herring oil; Intestine
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  • Copyright © 2005 Elsevier B.V. All rights reserved.
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LanguageEnglish
Peer reviewedYes
NRC number1667
NPARC number3538336
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Record modified2020-04-07
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