Fish oil is an important fat source in aquaculture feeds. However, fish oil, which is rich in polyunsaturated fatty acids, is very susceptible to oxidation. The present study was undertaken to investigate the variation law of peroxide value （POV）, acid value （AV）, iodine value （IV）, carbony value （CV） and thiobarbituric acid reactive substances （TBARS） of fish oil as the oxidation time extended under different temperatures. The results showed that POV, AV, CV and TBARS of the fish oil increased significandy with the increase of oxidat...
