Effect of gelatinization degree and inclusion level of dietary starch on the characteristics of digesta and faeces in Nile tilapia (Oreochromis niloticus (L.))-Reference-Cited by-同舟云学术

Effect of gelatinization degree and inclusion level of dietary starch on the characteristics of digesta and faeces in Nile tilapia (Oreochromis niloticus (L.))

Published:2006-09 Issue:1-4 Volume:260 Page:194-205
ISSN:0044-8486
Container-title:Aquaculture
language:en
Short-container-title:Aquaculture

Author:

Amirkolaie Abdolsamad K.,Verreth Johan A.J.,Schrama Johan W.

Publisher

Elsevier BV

Subject

Aquatic Science

Reference41 articles.

1. Type of dietary fibre (soluble versus insoluble) influences digestion, faeces characteristics and faecal waste production in Nile tilapia (Orechromis niloticus L.);Amirkolaie;Aquac. Res.,2005

2. Hydrothermal and β-glucanase effects on the nutritional and physical properties of starch in normal and waxy hull-less barley;Ankrah;Anim. Feed Sci. Technol.,1999

3. The nutritional significance of “dietary fibre” analysis;Bach Knudsen;Anim. Feed Sci. Technol.,2001

4. Optimised effluent treatment by stabilised trout faeces;Brinker;Aquaculture,2005

5. Effects of extrusion processing of feed ingredients on apparent digestibility coefficients of nutrients for rainbow trout (Oncorhynchus mykiss);Cheng;Aquac. Nutr.,2003

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