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
Martin Grünenwald, CG Carter, David S. Nichols, Mark B. Adams, Louise R. Adams
Topics & Concepts
AstaxanthinBiologyFood scienceMalondialdehydeLipid peroxidationPolyunsaturated fatty acidFish filletFish oilFillet (mechanics)Animal scienceFatty acidFisheryBiochemistryOxidative stressCarotenoidFish <Actinopterygii>Materials scienceComposite materialAquaculture Nutrition and GrowthAntioxidant Activity and Oxidative StressEnvironmental Toxicology and Ecotoxicology