Effect of oxidation of dietary fish lipids on the quality of proteins in diet
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.
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| Main Authors: | , , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1985
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| Subjects: | Fisheries, fishery products, lipids, oxidation, nutritive value, fish protein concentrate, |
| Online Access: | http://hdl.handle.net/1834/33866 |
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