Effects of various oxygen concentrations on antioxidant enzymes and the quantity of tissue phospholipid fatty acids in the carp.

Abstract

Analyses were made of the phsopholipid fatty acids and the antioxidant enzymes in the carp (Cyprinus carpio morpha) at three different oxygen concentrations, corresponding to hyperoxia, hypoxia and anoxia. Variations of the oxygen concentration were found to influence the quantities of phsopholipid fatty acids, as well as the antioxidant enzyme activities… (More)

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