Digestibility and muscle retention of astaxanthin in Atlantic salmon, Salmo salar, fed diets with the red yeast Phaffia rhodozyma in comparison with synthetic formulated astaxanthin
Keywords: فراهم زیستی; Astaxanthin; Geometrical E/Z isomers; Growth; Retention; Digestibility; Phaffia; Bioavailability; Metabolism; Idoxanthin