The effects of varying the percentage of herring versus salmon protein in manufactured diets on the survival, meat content, hepatosomatic index and meat sensory quality of adult red king crab Paralithodes camtschaticus held in captivity

Aquaculture

Volumn 416-417, Issue , 2013, Pages 390-395

  James, P ^a   Vasilyev, R ^b   Siikavuopio, S ^a   Kovatcheva, N ^b   Samuelsen, T A ^a   Mundheim, H ^a   Carlehog M ^a  

^a NOFIMA   (Norway)

^b RUSSIAN FEDERAL RESEARCH INSTITUTE OF FISHERIES AND OCEANOGRAPHY   (Russian Federation)

Author keywords

Increased meat content; King crab; Paralithodes camtschaticus; Protein source

Indexed keywords

ADULT; CAPTIVITY; CENSUS; CRAB; DIET; MEAT; MORTALITY; PROTEIN; SURVIVAL;

NORWAY;

CHACEON AFFINIS; CLUPEIDAE; DECAPODA (CRUSTACEA); PARALITHODES CAMTSCHATICUS;

EID: 84887241317     PISSN: 00448486     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aquaculture.2013.08.002     Document Type: Article

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