Fish performance, fillet characteristics, and health assessment index of rainbow trout (Oncorhynchus mykiss) fed diets containing adequate and high concentrations of lipid and vitamin E

By S. Chaiyapechara, M. Casten, R. Hardy, F. Dong. 2003

179 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Aquatic Science, Immunology

View Paper: https://www.semanticscholar.org/paper/0d9bd9f4620490adafd58895c9085a0b0cb60226

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. C. C. Kohler
2. G. Parisi
3. G. Secci

In Aquatic Science

1. C. C. Kohler
2. G. Parisi
3. C. Kasper
4. G. Secci
5. J. Trushenski

In Immunology

1. C. C. Kohler
2. G. Parisi
3. C. Kasper
4. G. Secci
5. J. Trushenski

Citations in the corpus

• Challenges and Opportunities in Finfish Nutrition (2006, background): “In terms of fillet stability and quality, elevated vitamin E concentrations have been shown to lengthen shelf life (Gatta et al. 2000; Ruff et al. 2002; Hamre et al. 2004) and maintain fillet color (Scaife et al. 2000; Ruff et al. 2003), firmness, and palatability (Chaiyapechara et al. 2003).”
• From farm to fork: lipid oxidation in fish products. A review (2016, background): “That fact seemed to be confirmed by Chaiyapechara et al. (2003) who found the antioxidant activity of vit.”