Changes of body colour and tissue pigments in greenlip abalone ( Haliotis laevigata Donovan) fed macroalgal diets at different temperatures-Reference-Cited by-同舟云学术

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Changes of body colour and tissue pigments in greenlip abalone ( Haliotis laevigata Donovan) fed macroalgal diets at different temperatures

Published:2020-09-15 Issue:12 Volume:51 Page:5175-5183
ISSN:1355-557X
Container-title:Aquaculture Research
language:en
Short-container-title:Aquac Res

Author:

Hoang Thanh H.¹^ORCID,Stone David A. J.¹²³⁴,Duong Duong N.¹^ORCID,Harris James O.¹^ORCID,Qin Jian G.¹^ORCID

Affiliation:

1. College of Science and Engineering Flinders University Adelaide SA Australia

2. South Australian Research and Development Institute Henley Beach SA Australia

3. Marine Innovation Southern Australia Henley Beach SA Australia

4. School of Animal and Veterinary Sciences the University of Adelaide Roseworthy SA Australia

Funder

Australian Abalone Growers Association

Publisher

Wiley

Subject

Aquatic Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/are.14855

Reference36 articles.

1. The effects of tactile stimulants on feeding, growth, behaviour, and meat quality of cultured Blackfoot abalone, Haliotis iris

2. Growth and feed utilisation of juvenile greenlip abalone (Haliotis laevigata) in response to water temperatures and increasing dietary protein levels

3. Dietary inclusions of dried macroalgae meal in formulated diets improve the growth of greenlip abalone (Haliotis laevigata)

4. Nutritional requirements and use of macroalgae as ingredients in abalone feed

5. Diet development and evaluation for juvenile abalone, Haliotis asinina: protein/energy levels

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2. Investigating the Genetic and Dietary Factors Influencing Foot Muscle Color and Growth in Haliotis gigantea;Fishes;2023-08-31

3. Dietary inclusion effect of citrus peel by-product as an additive on the growth performance, body composition, and various stress resistance of juvenile abalone (Haliotis discus) compared to ethoxyquin;Aquaculture Reports;2022-06

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