Seawater Culture Increases Omega-3 Long-Chain Polyunsaturated Fatty Acids (N-3 LC-PUFA) Levels in Japanese Sea Bass (Lateolabrax japonicus), Probably by Upregulating Elovl5

SIMPLE SUMMARY: Japanese sea bass can be farmed in both marine and inland waters, and marine cage cultured fish have a higher polyunsaturated fatty acid content and tastes better. However, how marine cage rearing improves its polyunsaturated fatty acid content has not been clarified yet. Thus, we in...

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Detalles Bibliográficos
Autores principales: Dong, Xiaojing, Wang, Jianqiao, Ji, Peng, Sun, Longsheng, Miao, Shuyan, Lei, Yanju, Du, Xuedi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7552620/
https://www.ncbi.nlm.nih.gov/pubmed/32957627
http://dx.doi.org/10.3390/ani10091681

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7552620/
https://www.ncbi.nlm.nih.gov/pubmed/32957627
http://dx.doi.org/10.3390/ani10091681

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