Dietary emulsifier and antioxidant improved astaxanthin utilization and antioxidant capacity of rainbow trout (Oncorhynchus mykiss)

This study investigated the effects of dietary emulsifiers and antioxidants on astaxanthin utilization and antioxidant capacity of rainbow trout. First, 50 and 100 mg kg−1 of synthetic astaxanthin (AST‐50 and AST‐100) were added to the control diet (Con), then 400 mg kg−1 sodium taurocholate (ST), 1...

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