Sodium diformate and extrusion temperature affect nutrient digestibility and physical quality of diets with fish meal and barley protein concentrate for rainbow trout (Oncorhynchus mykiss)

Aquaculture

Volumn 317, Issue 1-4, 2011, Pages 138-145

  Morken, Thea ^a   Kraugerud, Olav Fjeld ^a   Barrows, Frederic T ^b   Sørensen, Mette ^a,c   Storebakken, Trond ^a   Øverland, Margareth ^a  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

^c NOFIMA   (Norway)

Author keywords

Barley protein concentrate; Digestibility; Extrusion; Physical quality; Rainbow trout; Sodium diformate

Indexed keywords

AMINO ACID; BARLEY; CONCENTRATION (COMPOSITION); DIET; DIGESTIBILITY; EXPERIMENTAL STUDY; HARDNESS; LIPID; NUTRIENT CYCLING; PROTEIN; SALMONID; SALT; STABILIZATION; STARCH; TEMPERATURE EFFECT;

HORDEUM; ONCORHYNCHUS MYKISS;

EID: 79955988298     PISSN: 00448486     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aquaculture.2011.04.020     Document Type: Article

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