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A trout diet was supplemented with 0, 8.5, or 15g/100g of flaxseed oil (FO). To prevent lipid oxidation of fillets, FO-supplemented diets were also enhanced with 0, 400, and 900mg/kg of alpha-tocopheryl acetate (α-TA). Total fat, moisture content, lipid oxidation, fatty acid profile, and α-tocopherol content of fillets were determined following fish harvest on days 0, 30, 60, 90, and 120. FO supplementation...
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