Interactions between dietary docosahexaenoic acid and other long-chain polyunsaturated fatty acids on performance and fatty acid retention in post-smolt Atlantic salmon (Salmo salar)

• Published in: Fish Physiology and Biochemistry
• Main Authors: Glencross, Brett D., Tocher, Douglas R., Matthew, Chessor, Gordon Bell, J.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Springer Science and Business Media LLC 2014
• Subjects: Aquatic Science; General Medicine; Physiology; Biochemistry; Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1007/s10695-014-9917-8; http://link.springer.com/content/pdf/10.1007/s10695-014-9917-8.pdf; http://link.springer.com/article/10.1007/s10695-014-9917-8/fulltext.html; http://link.springer.com/content/pdf/10.1007/s10695-014-9917-8