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The aims of this study were to assess the effects of enzymatic cell wall disruption and feed extrusion temperature on utilization of astaxanthin from red yeast (Xanthophyllomyces dendrorhous, formerly Phaffia rhodozyma) supplied to experimental diets for rainbow trout. The red yeast was subjected to three different degrees of enzymatic cell wall disruption, resulting in 45%, 70% and 97% increase in...
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