Effects of a novel bacteria meal (FeedKind®) on the physical properties of extrudates-Reference-Cited by-同舟云学术

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Effects of a novel bacteria meal (FeedKind®) on the physical properties of extrudates

Published:2023-12 Issue: Volume:33 Page:101744
ISSN:2352-5134
Container-title:Aquaculture Reports
language:en
Short-container-title:Aquaculture Reports

Author:

Liu Rongda,Xing Shujuan,Cheng Hongyuan,Liang Xiaofang,Wang Jia,Wang Jie,Longshaw Matt,Hou Lei,Xue Min^ORCID,Wang Hao^ORCID

Funder

Natural Science Foundation of Beijing Municipality

Agriculture Research System of China

National Key Research and Development Program of China

Agricultural Science and Technology Innovation Program

Yunnan Key Research and Development Program

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Animal Science and Zoology,Aquatic Science

Reference65 articles.

1. Effects of red yeast inclusions in diets for salmonids and extrusion temperature on pellet tensile strength: Weibull analysis;Aarseth;Anim. Feed Sci. Technol.,2006

2. Effect of the inclusion of microalgae on the physical properties of extruded feed for gilthead seabream (Sparus aurata L.);Alcaraz;Algal Res.,2021

3. Evaluation of snack foods from barley–tomato pomace blends by extrusion processing;Altan;J. Food Eng.,2008

4. Association of Official Analytical Chemists. Official Methods of Analysis;AOAC,2006

5. Official methods and recommended practices of the American oil chemists’ society;AOCS,1993

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