Digestibility and muscle retention of astaxanthin in Atlantic salmon, Salmo salar, fed diets with the red yeast Phaffia rhodozyma in comparison with synthetic formulated astaxanthin

• Published in: Aquaculture
• Main Authors: Bjerkeng, B., Peisker, M., von Schwartzenberg, K., Ytrestøyl, T., Åsgård, T.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2007
• Subjects: Aquatic Science; Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1016/j.aquaculture.2007.04.070; https://api.elsevier.com/content/article/PII:S0044848607003821?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0044848607003821?httpAccept=text/plain