Effects of decreasing temperature on phospholipid fatty acid composition of different tissues and hematology in Atlantic salmon (Salmo salar)
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DOI: 10.1016/j.aquaculture.2019.734587
Abstract: Abstract This study investigated the phospholipid fatty acid (PLFA) composition of the dorsal muscle, heart, brain, and spleen and hematology of Atlantic salmon (Salmo salar) (initial weight 72.89 ± 3.12 g) under decreasing water temperature from 16 °C to… read more here.
Keywords: temperature; hematology; hematology atlantic; fatty acid ... See more keywords