Effect of oxidation of dietary fish lipids on the quality of proteins in diet
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Date
1985
Metadata
Show full item recordAbstract
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.Journal
Fishery TechnologyVolume
22Issue/Article Nr
1Page Range
70-73Collections