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
AuthorSearch for: ; Search for: ; Search for: 1; Search for: 2; Search for: 1
  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
Publication date
Terms of use
  • Copyright © 2005 Elsevier B.V. All rights reserved.
Peer reviewedYes
NRC number1667
NPARC number3538336
Export citationExport as RIS
Report a correctionReport a correction (opens in a new tab)
Record identifier5cfbda76-a374-4b3c-b40e-ba885789fd4b
Record created2009-03-01
Record modified2020-04-07
Date modified: