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    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.) by Trine Ytrestøyl, Bente Ruyter, Tone-Kari K. Østbye, Bjarne Hatlen, Sergey Afanasyev, Marta Bou, Grete Baeverfjord, Aleksei Krasnov

    Published 2025-01-01
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