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• W2034281660 abstract "Summary A 60‐day feeding trial was conducted to study the influence of gelatinized (G) to non‐gelatinized (NG) starch ratio in the diet on fatty acids profiles and oxidative status in Labeo rohita fingerlings. Two hundred and thirty‐four fingerlings (average weight: 2.53 g) were distributed in six treatment groups with each of three replicates. Six semi‐purified diets either containing NG and/or G corn starch (42.43%) viz., T 1 (100% NG and 0% G starch), T 2 (80% NG and 20% G starch), T 3 (60% NG and 40% G starch), T 4 (40% NG and 60% G starch), T 5 (20% NG and 80% G starch) and T 6 (0% NG and 100% G starch) was fed to respective groups. Catalase, superoxide dismutase and malic enzyme activities decreased linearly with the increasing level of G starch, whereas reverse trend was found for glucose‐6‐phosphate dehydrogenase. Total saturated fatty acids in muscle increased with the increasing level of G starch in the diet. Total n‐3 fatty acids decreased linearly with the increasing level of G starch in the diet. Among the n‐3 fatty acids, linolenic acids content was more in NG starch fed group. Similarly, eicosapentaenoic acid contents gradually decreased with increasing level of G starch content. The n‐6/n‐3 ratio was higher in G starch fed group. This suggests that dietary starch type may be manipulated for quality improvement of fish flesh." @default.
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• W2034281660 date "2009-09-10" @default.
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• W2034281660 title "Non-gelatinized starch influences the deposition of n-3 fatty acids in the muscle of a tropical freshwater fish,<i>Labeo rohita</i>" @default.
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• W2034281660 doi "https://doi.org/10.1111/j.1439-0396.2008.00853.x" @default.
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