Heterogeneous astaxanthin distribution in the fillet of Atlantic salmon post-smolt at elevated temperature is not affected by dietary fatty acid composition, metabolic conversion of astaxanthin to idoxanthin, or oxidative stress

• Published in: Aquaculture
• Main Authors: Grünenwald, Martin, Carter, Chris G., Nichols, David S., Adams, Mark B., Adams, Louise R.
• Other Authors: Diagnostic Services Manitoba
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2020
• Subjects: Aquatic Science; Atlantic salmon
• Online Access: http://dx.doi.org/10.1016/j.aquaculture.2020.735096; https://api.elsevier.com/content/article/PII:S0044848619325876?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0044848619325876?httpAccept=text/plain