INFLUENCE OF LINSEED OIL AND FISH OIL ADDITION IN FEED ON OMEGA FATTY ACID CONTENT OF CARP MEAT

Vojislav Banjac^*, Dušica Čolović, Ljiljana Kostadinović, Sanja Teodosin, Dragan Palić, Radmilo Čolović, Đuro Vukmirović
 
Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
E-mail: vojislav.banjac@fins.uns.ac.rs