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dc.contributor.authorVikøren, Linn Anja Slåkeen_US
dc.contributor.authorDrotningsvik, Aslaugen_US
dc.contributor.authorBergseth, Marthe Tønderen_US
dc.contributor.authorMjøs, Svein Areen_US
dc.contributor.authorMola, Nazaninen_US
dc.contributor.authorLeh, Sabine Mariaen_US
dc.contributor.authorMellgren, Gunnaren_US
dc.contributor.authorGudbrandsen, Oddrun Anitaen_US
dc.PublishedVikøren LAS, Drotningsvik A, Bergseth, Mjøs SA, Mola N, Leh S, Mellgren G, Gudbrandsen OA. Effects of baked and raw salmon fillet on lipids and n-3 PUFAs in serum and tissues in Zucker fa/fa rats. Food & Nutrition Research. 2017;61:133395eng
dc.description.abstractKnowledge of the health impact of consuming heat-treated versus raw fish fillet is limited. To investigate effects of baked or raw salmon fillet intake on lipids and n-3 PUFAs in serum and tissues, obese Zucker fa/fa rats were fed diets containing 25% of protein from baked or raw salmon fillet and 75% of protein from casein, or casein as the sole protein source (control group) for four weeks. Salmon diets had similar composition of amino and fatty acids. Growth and energy intake were similar in all groups. Amounts of lipids and n-3 PUFAs in serum, liver and skeletal muscle were similar between rats fed baked or raw salmon fillet. When compared to the control group, rats fed baked salmon had lower serum total and LDL cholesterol and higher serum triacylglycerol levels. Both raw and baked salmon groups had lower HDL cholesterol level when compared to control rats. In conclusion, baking as a preparation method does not alter protein and fat qualities of salmon fillets, and intake of baked and raw salmon fillets gave similar effects on lipids and n-3 PUFAs in serum and tissues from rats.en_US
dc.publisherTaylor & Franciseng
dc.rightsAttribution CC BYeng
dc.subjectfish intakeeng
dc.subjectpreparation methodseng
dc.titleEffects of baked and raw salmon fillet on lipids and n-3 PUFAs in serum and tissues in Zucker fa/fa ratsen_US
dc.typePeer reviewed
dc.typeJournal article
dc.rights.holderCopyright 2017 The Author(s).
dc.source.journalFood & Nutrition Research
dc.relation.projectFiskeri- og havbruksnæringens forskningsfond: 900842

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