Fish silage as a dietary ingredient for salmon. I. Nutritional and storage characteristics

Fish silage was produced from freshly caught sprats by the addition of 3% acid. The effects of temperature and the presence or absence of a lipid antioxidant (ethoxyquin) on various parameters were examined. The essential amino acids appeared to be stable under the various conditions, except tryptop...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Aquaculture 1984-01, Vol.38 (3), p.211-220
Hauptverfasser:	Jackson, A.J., Kerr, A.K., Cowey, C.B.
Format:	Artikel
Sprache:	eng
Schlagworte:	animal nutrition Animal, plant and microbial ecology Applied ecology Aquaculture aquatic organisms Biological and medical sciences Brackish feed composition feed quality Freshwater Fundamental and applied biological sciences. Psychology Marine Salmonidae
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!