Effects of Hot and Sweet Red Peppers (Capsicum annuum) as Feed Supplements on Pigmentation, Sensory Properties and Weight Gain of Rainbow Trout (Onchorhynchus mykiss)

Publié en ligne: 02 août 2016

Pages: 825 - 834

Reçu: 27 oct. 2015

Accepté: 01 mars 2016

DOI: https://doi.org/10.1515/aoas-2016-0011

Mots clés

red pepper, capsaicin, pigmentation, rainbow trout, sensory quality

© 2016 Mahmut Yanar et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.