Dietary Content of Plant Ingredients and Phospholipids Affects Astaxanthin Utilization and Lipid Deposition in Atlantic Salmon (Salmo salar L.)

Dietary Content of Plant Ingredients and Phospholipids Affects Astaxanthin Utilization and Lipid Deposition in Atlantic Salmon (Salmo salar L.)

The effects of replacing dietary fish meal (FM) and oil (FO) with plant ingredients on absorption, metabolism, and flesh retention of astaxanthin were tested in Atlantic salmon. Phospholipid (PL) concentrates of marine (MPL) or plant origin (Soy lecithin, SoyLec) were supplemented to plant-based die...

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Bibliographic Details
Main Authors: Trine Ytrestøyl, Bente Ruyter, Tone-Kari K. Østbye, Bjarne Hatlen, Sergey Afanasyev, Marta Bou, Grete Baeverfjord, Aleksei Krasnov
Format: Article
Language:English
Published: Wiley 2025-01-01
Series:Aquaculture Nutrition
Online Access:http://dx.doi.org/10.1155/anu/3454274
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