The impact of raw material freshness and processing temperature for fish meal on growth, feed efficiency and chemical composition of Atlantic halibut (Hippoglossus hippoglossus)-Reference-Cited by-同舟云学术

The impact of raw material freshness and processing temperature for fish meal on growth, feed efficiency and chemical composition of Atlantic halibut (Hippoglossus hippoglossus)

Published:1997-03 Issue:1-2 Volume:149 Page:87-106
ISSN:0044-8486
Container-title:Aquaculture
language:en
Short-container-title:Aquaculture

Author:

Aksnes Anders,Mundheim Harald

Publisher

Elsevier BV

Subject

Aquatic Science

Reference25 articles.

1. Tissue degradation, amino acid liberation and bacterial decomposition of bulk stored capelin;Aksnes;J. Sci. Food Agric.,1988

2. Effect on growth and carcass composition in Atlantic halibut (Hippoglossus hippoglossus L.) of replacing protein for carbohydrate or lipid;Aksnes;Aquaculture,1996

3. Evaluation of protein quality in fish meals by chemical and biological assays;Anderson;Aquaculture,1993

4. Availability of amino acids from various fish meals fed to Atlantic salmon (Salmo salar);Anderson;Aquaculture,1995

5. Effect of dietary fat level on weight gain, digestibility, and fillet composition of Atlantic halibut;Berge;Aquaculture,1991

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