1,721,141 research outputs found
Chemical-nutritional characteristics of diets in aquaculture
No full textAfter a brief discussion on the chemical-nutritional characteristics of the diets
currently used in aquaculture, the authors focus attention on the problems associated with
the replacement of fish meals with vegetable protein sources. The chemical composition of
vegetable sources has a high variability and it is necessary to know the exact energy content
and digestibility of amino-acids for each source. Another question is the occurrence of
anti-nutritional factors in vegetable protein sources and their effect on diet palatability. The
authors also underline that the use of high levels of vegetable sources increases the risk of
contamination by mycotoxins of which the effects on the health of fish are not yet
completely clear.
Finally, brief considerations are reported on the relationship between the chemicalnutritional
characteristics of diets and that of the resulting fish fillets
Impiego dei punteggi fecali per la stima della digeribilità in vitro delle diete di bufale in produzione.
No full textLO SVEZZAMENTO LARVALE DELLA TROTA MARMORATA CON MANGIMI COMPLETI: PRIME INDICAZIONI SUGLI EFFETTI POSITIVI DELLE PROPRIETÀ SENSORIALI DELLA DIETA.
No full textLO SVEZZAMENTO LARVALE DELLA TROTA MARMORATA CON MANGIMI COMPLETI: PRIME INDICAZIONI SUGLI EFFETTI POSITIVI DELLE PROPRIETÀ SENSORIALI DELLA DIETA.
No full text
CARATTERISTICHE DI FERMENTAZIONE IN VITRO DI ALIMENTI PER CONIGLI: CONFRONTO TRA DUE DIVERSI INOCULI.
No full textEFFECT OF STORAGE DURATION ON FROZEN INOCULUM TO BE USED FOR THE IN VITRO GAS PRODUCTION TECHNIQUE IN RABBIT.
No full textWHEAT GLUTEN AS A PARTIAL SUBSTITUTE FOR FISH MEAL PROTEIN IN SEA BASS (D. LABRAX) DIETS.
No full textEffect of duration of storage of the frozen inoculum to be used in rabbit in vitro gas production technique.
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