Results 111 to 120 of about 28,215 (245)
Abstract BACKGROUND Slaughter is a critical phase in aquaculture that can severely compromise both animal welfare and product quality. Stress responses triggered during this stage may accelerate post‐mortem biochemical degradation and promote oxidative damage in fish fillets. Essential oils, known for their antioxidant and anti‐inflammatory properties,
Lucía Méndez +5 more
wiley +1 more source
The Genetic Basis of Smoltification-Related Traits in Oncorhynchus mykiss [PDF]
Krista M. Nichols +3 more
openalex +1 more source
ABSTRACT Groundwater discharge plays an important role in the hydrologic and ecologic functioning of rivers including sustaining streamflow and related habitat year‐round. Simultaneously, groundwater supports the increasing demands of people as the global population continues to grow.
Tyelyn Brigino +6 more
wiley +1 more source
Prioritising research on endocrine disruption in the marine environment: a global perspective
ABSTRACT A healthy ocean is a crucial life support system that regulates the global climate, is a source of oxygen and supports major economic activities. A vast and understudied biodiversity from micro‐ to macro‐organisms is integral to ocean health.
Patricia I. S. Pinto +23 more
wiley +1 more source
Abstract Microbially derived geosmin causes an earthy off‐flavor in Atlantic salmon, Salmo salar, produced in land‐based systems, placing these products at risk for rejection. Therefore, a study was conducted to investigate the geosmin sensory threshold in market‐size Atlantic salmon.
John Davidson +4 more
wiley +1 more source
A reprodução de espécies exóticas e o seu estabelecimento em novos ambientes levam a interações ecológicas com as espécies nativas de dimensões imprevisíveis.
Lilian Terezinha WinckleríSosinski +3 more
doaj
Influence of lactic-acid bacteria feed supplementation on free amino acid levels in serum and feces of rainbow trout (Oncorhynchus mykiss, Walbaum 1792) [PDF]
Gabriel Reis Alves Carneiro +5 more
openalex +1 more source

