Influence of diets enriched with flaxseed oil on the α-linolenic, eicosapentaenoic and docosahexaenoic fatty acid in Nile tilapia ( Oreochromis niloticus) - Visentainer, Jesui V.; de Souza, Nilson E.; Makoto, Makoto; Hayashi, Carmino; Franco, Maria Regina B. (Food chemistry, 2005)
Keywords: Biological and medical sciences; capillary gas chromatography; DHA; docosahexaenoic acid; eicosapentaenoic acid; EPA; fatty acid composition; fatty acid esters; Feeding. Feeding behavior; fish farms; fish feeding; fish fillets; Flaxseed oil; food analysis; food composition; Food industries; Fundamental and applied biological sciences. Psychology; linolenic acid; linseed oil; lipid content; LNA; Nile tilapia; Oreochromis niloticus; Tilapia (Cichlidae); Vertebrates: anatomy and physiology, studies on body, several organs or systems; water content; Nile tilapia; DHA; Flaxseed oil; LNA; EPA; Polyunsaturated fatty acid; Linseed; Lipids; Tilapia; Docosahexaenoic acid; n-3 fatty acid; Fatty acids; Linum usitatissimum; Vertebrata; Oreochromis niloticus; Oil; Linaceae; Diet; Dicotyledones; Pisces; Angiospermae; Spermatophyta