Prediction of apparent protein digestibility of ingredients and diets by in vitro pH-stat degree of protein hydrolysis with species-specific enzymes for juvenile Pacific white shrimp Litopenaeus vannamei

Aquaculture

Volumn 295, Issue 1-2, 2009, Pages 89-98

  Lemos, D ^a   Lawrence, A L ^b   Siccardi III, A J ^b  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b Texas A and M System   (United States)

Author keywords

Digestibility; Feed; In vitro; Ingredient; Protein; Shrimp

Indexed keywords

ARTIFICIAL DIET; BIOASSAY; CHROMITE; COST-BENEFIT ANALYSIS; CRUSTACEAN; DIGESTIBILITY; ENZYME ACTIVITY; FEEDING BEHAVIOR; FISH CULTURE; HEMOPHAGY; HYDROLYSIS; JUVENILE; NITROGEN; NUTRIENT DYNAMICS; PH; PROTEIN; REGRESSION ANALYSIS;

CEPHALOPODA; DECAPODA (CRUSTACEA); EUPHAUSIACEA; GLYCINE MAX; LITOPENAEUS VANNAMEI; TRITICUM AESTIVUM; ZEA MAYS;

EID: 68849092055     PISSN: 00448486     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aquaculture.2009.06.011     Document Type: Article

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