Evaluation of nutritive value of fermented de‐oiled physic nut, Jatropha curcas, seed meal for Nile tilapia Oreochromis niloticus fingerlings

Jatropha curcas seed meal was fermented with Bacillus licheniformis (LFJSM) and Bacillus pumilus (PFJSM) separately using the solid‐state fermentation. After fermentation, the crude protein and the total hydrolysed amino acid contents were increased in LFJSM and PFJSM, while fibre content, phytic ac...

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Veröffentlicht in:	Aquaculture nutrition 2017-06, Vol.23 (3), p.571-584
Hauptverfasser:	Hassaan, M.S., Goda, A.M.A.‐S., Kumar, V.
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Alanine Amino acids Bacillus licheniformis Bacillus pumilus Jatropha seed meal Control Diet Digestibility Dry matter Energy Evaluation Fermentation Fingerlings Fish Fishmeal Food conversion Freshwater fishes growth Jatropha curcas Lipids Nutritive value Oreochromis niloticus Physical growth Proteins Saponins Serum solid‐state fermentation Tilapia
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