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Effects of dehulling, steam-cooking and microwave-irradiation on digestive value...
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Digestive coordination of the gastric function in Atlantic salmon Salmo salar ju...
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Influencia del α-tocoferol en la incorporación y peroxidación del ácido araquidó...
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Effect of cell disruption on apparent digestibility of macronutrients from Auran...
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Effect of cell disruption on apparent digestibility of macronutrients from Auran...
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Effect of cell disruption on apparent digestibility of macronutrients from Auran...
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Effect of cell disruption on apparent digestibility of macronutrients from Auran...
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Digestive coordination of the gastric function in atlantic salmon salmo salar ju...
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Effect of cell disruption on apparent digestibility of macronutrients from Auran...
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Effect of the arachidonic acid/vitamin E interaction on the immune response of j...
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Dietary carbohydrate-to-protein ratio influences growth performance, hepatic hea...
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Dietary carbohydrate-to-protein ratio influences growth performance, hepatic hea...
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Dietary carbohydrate-to-protein ratio influences growth performance, hepatic hea...
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Effect of diet composition on maturation rate of female Atlantic salmon (Salmo s...
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Effects of Aurantiochytrium acetophilum as a source of docosahexaenoic acid for...
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Identification of a Low Digestibility δ-Conglutin in Yellow Lupin (Lupinus luteu...
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Identification of a Low Digestibility δ-Conglutin in Yellow Lupin (Lupinus luteu...
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Aloe vera reduces gut inflammation induced by soybean meal in Atlantic salmon (S...
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Dietary inclusion of Durvillaea antarctica meal and rapeseed (Brassica napus) oi...
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Analysis of Muscle Lipidome in Juvenile Rainbow Trout Fed Rapeseed Oil and Cocha...
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Related Subjects
Salmo salar
Aurantiochytrium acetophilum
Digestibility
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[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
[SDV.BA]Life Sciences [q-bio]/Animal biology
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ATLANTIC SALMON
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BOVINE LACTOFERRIN
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DIET BUFFERING CAPACITY
DISEASE RESISTANCE
Dietas comerciales
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GASTRIC EVACUATION
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GROWTH-PERFORMANCE
IMMUNOMODULATORY PROPERTIES
LC-MS/MS
Lactic acid bacteria
Microbiome
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