Triploidy does not decrease contents of eicosapentaenoic and docosahexaenoic acids in filets of pink salmon Oncorhynchus gorbuscha.
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DOI: 10.1016/j.foodchem.2016.08.021
Abstract: Triploid fish has become an important item of commercial aquaculture, but data on its fatty acid (FA) composition are still controversial, especially regarding essential polyunsaturated fatty acids, eicosapentaenoic acid (20:5n-3, EPA) and docosahexaenoic acid (22:6n-3,… read more here.
Keywords: salmon oncorhynchus; epa dha; triploidy decrease; oncorhynchus gorbuscha ... See more keywords