Evaluation of conjugated fatty acids incorporation in tilapia through GC-FID and EASI-MS

The purpose of this work was to evaluate the incorporation of conjugated linoleic and α‐linolenic fatty acids into muscle tissue of genetically modified tilapia through treatment with CLA and tung oil‐enriched diet as a source of these acids by gas chromatograph equipped with a FID (GC–FID). The res...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	European journal of lipid science and technology 2013-10, Vol.115 (10), p.1139-1145
Hauptverfasser:	Bonafé, Elton Guntendorfer, Boeing, Joana Schuelter, Matsushita, Makoto, Claus, Thiago, de Oliveira Santos, Oscar, de Oliveira, Cláudio Celestino, Eberlin, Marcos Nogueira, Visentainer, Jesuí Vergílio
Format:	Artikel
Sprache:	eng
Schlagworte:	CLA CLnA Conjugated fatty acids Diet Fatty acids Fish Principal component analysis Tilapia
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!