Lactic acid fermentation of wheat and barley whole meal flours improves digestibility of nutrients and energy in Atlantic salmon (Salmo salar L.) diets

Aquaculture

Volumn 210, Issue 1-4, 2002, Pages 305-321

  Skrede, G ^a   Storebakken, T ^b   Skrede, A ^c   Sahlstrom, S ^a   Sorensen, M ^b   Shearer, K D ^d   Slinde, E ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b NOFIMA   (Norway)

^c NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^d NORTHWEST FISHERIES SCIENCE CENTER   (United States)

Author keywords

Atlantic salmon; Barley; Digestibility; Energy; Lactic acid fermentation; Phytic acid; Sodium; Starch; Wheat; Zinc; Glucans

Indexed keywords

AQUACULTURE; CEREAL; DIET; DIGESTIBILITY; SALMONID;

HORDEUM VULGARE SUBSP. VULGARE; LACTOBACILLUS; SALMO; SALMO SALAR; TRITICUM AESTIVUM;

EID: 0037205863     PISSN: 00448486     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0044-8486(01)00851-1     Document Type: Article

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