EFFECT OF OXIDATION OF DIETARY FISH LIPIDS ON THE QUALITY OF PROTEIN IN DIET

K DEVADASAN; P. G VISWANATHAN NAIR; P D ANTONY

doi:10.56093/ft.v22i1.71914

EFFECT OF OXIDATION OF DIETARY FISH LIPIDS ON THE QUALITY OF PROTEIN IN DIET

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Authors

K DEVADASAN
P. G VISWANATHAN NAIR
P D ANTONY

https://doi.org/10.56093/ft.v22i1.71914

Abstract

The paper reports results of a study on the effect of oxidised fish oil in the diet on the quality of dietary fish proteins. With increased oxidation of oil, digestibility and utilization of the protein registered a decrease. Oxidation of fish oil beyond a stage was found to affect the intake of diet itself and rats lost weight rapidly.

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Submitted

2017-07-10

Published

2017-07-10

Issue

Vol. 22 No. 1 (1985): Fishery Technology

Section

Articles

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How to Cite

DEVADASAN, K., NAIR, P. G. V., & ANTONY, P. D. (2017). EFFECT OF OXIDATION OF DIETARY FISH LIPIDS ON THE QUALITY OF PROTEIN IN DIET. Fishery Technology, 22(1). https://doi.org/10.56093/ft.v22i1.71914