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Four isonitrogenous and isolipidic diets containing fresh fish oil (peroxide value, POV: 11.5 meq kg−1, diet FR) and three degrees of oxidized fish oil (POV: 132, 277 and 555 meq kg−1, diet OX132, OX277 and OX555, respectively) were formulated to investigate the effects of dietary oxidized fish oil on growth performance, body composition, antioxidant defence mechanism and liver histology of juvenile...
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