Study of astaxanthin and garlic essential oil effects in the diet of rainbow trout and evaluation of biometric indicators, antioxidant and organoleptic properties of the meat
This study aimed to evaluate the effects of additive garlic essence and astaxanthin in macrostructural and nanostructural forms in rainbow trouts’ feed on preservative and sensory properties of meat and biometric measures. Garlic essential oil was produced by Clevenger apparatus and nanostructural f...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Islamic Azad University, Tabriz Branch
2022-08-01
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| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | https://jfh.tabriz.iau.ir/article_696988_10c9fb9c5476e15a6d70c21cda8a994d.pdf |