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
| dc.contributor.author | Devadasan, K. | |
| dc.contributor.author | Nair, P.G.V. | |
| dc.contributor.author | Antony, P.D. | |
| dc.date.accessioned | 2013-06-04T07:18:22Z | |
| dc.date.available | 2013-06-04T07:18:22Z | |
| dc.date.issued | 1985 | |
| dc.description.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. | en_US |
| dc.identifier.citation | Fishery Technology 1985:22(1), 70-73 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/171 | |
| dc.language.iso | en | en_US |
| dc.publisher | Socity of Fishery Technologists (India) | en_US |
| dc.subject | fish oil | en_US |
| dc.subject | fish proteins | en_US |
| dc.subject | oxidation | en_US |
| dc.title | Effect of oxidation of dietary fish lipids on the quality of proteins in diet | en_US |
| dc.type | Article | en_US |
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