Combined Effects of Temperature and Dietary Lipid Level on Body Composition, Growth, and Freshness Profile in European Seabass, <i>Dicentrarchus labrax</i>

Combined Effects of Temperature and Dietary Lipid Level on Body Composition, Growth, and Freshness Profile in European Seabass, <i>Dicentrarchus labrax</i>

A fish trial was carried out to evaluate the combined effects of temperature and dietary lipid level on the body composition, growth performance, and freshness profile of the European seabass (<i>Dicentrarchus labrax</i>). Fish were kept for 56 days at 20 °C and 24 °C and fed on two diet...

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Bibliographic Details
Main Authors: Patrícia G. Cardoso, Odete Gonçalves, Thais Cavalheri, Vânia E. Amorim, Weiwei Cao, Diogo A. M. Alexandrino, Zhongjun Jia, Maria F. Carvalho, Paulo Vaz-Pires, Rodrigo O. A. Ozório
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Animals
Subjects:
climate change
fish quality
feeding
fitness
freshness
fish-spoiling bacteria
Online Access:https://www.mdpi.com/2076-2615/13/6/1068

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https://www.mdpi.com/2076-2615/13/6/1068

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