G
Giovanni M. Turchini
Researcher at Deakin University
Publications - 175
Citations - 7822
Giovanni M. Turchini is an academic researcher from Deakin University. The author has contributed to research in topics: Fish oil & Polyunsaturated fatty acid. The author has an hindex of 44, co-authored 161 publications receiving 6280 citations. Previous affiliations of Giovanni M. Turchini include University of Milan.
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Journal ArticleDOI
Fish oil replacement in finfish nutrition
TL;DR: This review attempts to compile all principal information available regarding the effects of fish oil replacement for the diets of farmed finfish, analysing the findings using a comparative approach among different cultured fish species.
Reference BookDOI
Fish oil replacement and alternative lipid sources in aquaculture feeds
TL;DR: Fish Oils in Aquaculture: In Retrospect Sena S. De Silva, David S. Tocher, and Albert G. Tacon Lipids in Aquafeeds J. Gordon Bell and Wolfgang Koppe.
Journal ArticleDOI
Fish Oil Diet Associated with Acute Reperfusion Related Hemorrhage, and with Reduced Stroke-Related Sickness Behaviors and Motor Impairment
Michaela C. Pascoe,David W. Howells,David P. Crewther,Nicki Constantinou,Leeanne M. Carey,Sarah S J Rewell,Giovanni M. Turchini,Gunveen Kaur,Sheila G. Crewther +8 more
TL;DR: In surviving animals, PUFA supplementation did not influence infarct size as determined 6 weeks after surgery, but did decrease omega-6-fatty-acid levels, moderate sickness behaviors, acute motor impairment, and longer-term locomotor hyperactivity and depression/anxiety-like behavior.
Journal ArticleDOI
Fatty acid metabolism (desaturation, elongation and β-oxidation) in rainbow trout fed fish oil- or linseed oil-based diets
TL;DR: The study demonstrated that much of the 18 : 3n-3 content from the LO diet was oxidised and, despite the significantly increased accretion of Δ-6 and Δ-5 desaturated FA, a 2- and 3-fold reduction in the fish body content in rainbow trout compared with the FO-fed fish was recorded.
Journal ArticleDOI
Effects of alternative dietary lipid sources on performance, tissue chemical composition, mitochondrial fatty acid oxidation capabilities and sensory characteristics in brown trout (Salmo trutta L.)
Giovanni M. Turchini,T. Mentasti,Livar Frøyland,Elena Orban,F. Caprino,Vittorio Maria Moretti,Franco Valfrè +6 more
TL;DR: It was showed that alternative lipid sources could be used effectively for oil coating extruded diets for brown trout and the atherogenicity and the thrombogenicity qualities of the trout flesh were modified by the lipid sources.