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

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...

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Bibliographic Details
Main Authors:	S. Alireza Mortazavi Tabrizi, A. Javadi, Navideh Anarjan, J Mortazavi, H. Mirzaei
Format:	Article
Language:	fas
Published:	Islamic Azad University, Tabriz Branch 2022-08-01
Series:	Bihdāsht-i Mavādd-i Ghaz̠āyī
Subjects:	antioxidant astaxanthin feed conversion ratio garlic essential oil sensory properties
Online Access:	https://jfh.tabriz.iau.ir/article_696988_10c9fb9c5476e15a6d70c21cda8a994d.pdf

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