Effect of oxidation of dietary fish lipids on the quality of proteins in diet
Effect of oxidation of dietary fish lipids on the quality of proteins in diet
Date
1985
Authors
Devadasan, K.
Nair, P.G.V.
Antony, P.D.
Journal Title
Journal ISSN
Volume Title
Publisher
Socity of Fishery Technologists (India)
Abstract
The paper reports results of a study on the effect of oxidized 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.
Description
Keywords
fish oil, fish proteins, oxidation
Citation
Fishery Technology 1985:22(1), 70-73