Effect of oxidation of dietary fish lipids on the quality of proteins in diet
| Data(s) |
1985
|
|---|---|
| Resumo |
The paper reports results of a study on the effect of oxidised fish oil in the diet on the quality of dietary fish proteins. With increased oxidation of oil, digestibility and utilization of the protein registered a decrease. Oxidation of fish oil beyond a stage was found to affect the intake of diet itself and rats lost weight rapidly. |
| Formato |
application/pdf |
| Identificador |
http://aquaticcommons.org/18483/1/FT22.1_070.pdf Devadasan, K. and Nair, P.G.V. and Antony, P.D. (1985) Effect of oxidation of dietary fish lipids on the quality of proteins in diet. Fishery Technology, 22(1), pp. 70-73. |
| Idioma(s) |
en |
| Relação |
http://aquaticcommons.org/18483/ |
| Palavras-Chave | #Fisheries |
| Tipo |
Article NonPeerReviewed |
