Changes in fatty acids, sterols, pigments, lipid classes, and heavy metals of cooked or dried meals, compared to fresh marine by-products
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- 作者：Eduardo Toyes-Vargas ; Arlett Robles-Romo ; Lí ; a Mé ; ndez ; Elena Palacios ; Roberto Civera ; rcivera04@cibnor.mx" class="auth_mail" title="E-mail the corresponding author
- 关键词：Fish meal ; DHA ; ARA ; EPA ; Carotenoids ; Astaxanthin
- 刊名：Animal Feed Science and Technology
- 出版年：2016
- 出版时间：November 2016
- 年：2016
- 卷：221
- 期：part_PA
- 页码：195-205
- 全文大小：539 K
文摘
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The processing method affected the chemical composition of marine by-product meals.
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Drying preserved better the chemical composition of the raw materials.
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Cooking decreased lipids, particularly phospholipids and triglycerides in all meals.
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Squid and scallop viscera meals contained more HUFA and pigments than mackerel meal.