Oxidação lipídica em peixes: mecanismo de ação e prevenção

dc.contributorEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)
dc.contributorUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-27T11:24:32Z
dc.date.accessioned2022-10-05T18:19:17Z
dc.date.available2014-05-27T11:24:32Z
dc.date.available2022-10-05T18:19:17Z
dc.date.created2014-05-27T11:24:32Z
dc.date.issued2009-12-01
dc.identifierArchives of Veterinary Science, v. 14, n. 2, p. 117-127, 2009.
dc.identifier1517-784X
dc.identifierhttp://hdl.handle.net/11449/71403
dc.identifier2-s2.0-77955127813
dc.identifier2-s2.0-77955127813.pdf
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3920592
dc.description.abstractAquaculture produces food with high nutritive value, however its environmental conditions and management increase the stress reaction of fishes, prejudicing the quality of their products. The lipid oxidation is one of the main causes of the fishery deterioration, due the high unsaturated value of fatty acid of aquatic organisms. This review describes lipid oxidation mechanisms, their analysis methodology and some preventive ways, emphasizing the antioxidants effects of vitamin E utilization in fish's diet.
dc.languagepor
dc.relationArchives of Veterinary Science
dc.rightsAcesso aberto
dc.sourceScopus
dc.subjectAntioxidant
dc.subjectPropagation
dc.subjectUnsaturated fatty acids
dc.subjectVitamin E
dc.subjectPisces
dc.titleOxidação lipídica em peixes: mecanismo de ação e prevenção
dc.typeArtigo


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