article Open Access
Biological antioxidants (Vitamin C and E) in relation to fish immunity
International Journal of Chemical Studies · 2021 · Vol. 9(1) · pp. 2568–2573
Iqra Nazir✉(Doon University)Pooja Badoni(Doon University)Saikat Maity(Doon University)Zhovi Ringa(Doon University)Souvik Maiti(Doon University)
Abstract
An antioxidant molecule is capable of slowing or preventing the oxidation and mainly used as stress mitigators in fish nutrition and also used to prevent rancidity of lipid in fish feed. Oxidation transfers electrons from a substance to an oxidizing agent. The term
Aquaculture Nutrition and GrowthOxidizing agentAntioxidantFish <Actinopterygii>Vitamin EChemistryFood scienceFish oilVitamin CImmunityLipid oxidation
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1
FWCI
0.22
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41
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52%
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