Effects of extrusion processing of feed ingredients on apparent digestibility coefficients of nutrients for rainbow trout (Oncorhynchus mykiss )

Author:

Cheng Zongjia J.,Hardy Ronald W.

Publisher

Hindawi Limited

Subject

Aquatic Science

Reference27 articles.

1. Extrusion cooking and dietary fiber: effects on dietary fiber content and on degradation in the rat intestinal tract;Björck;Cereal Chem.,1984

2. Apparent digestibility of rendered animal protein ingredients for rainbow trout (Oncorhynchus mykiss);Bureau;Aquaculture,1999

3. Bioenergetics of salmonid fishes: energy intake, expenditure and productivity;Cho;Comp. Biochem. Physiol,1982

4. Chemical characteristics and physico-chemical properties of the extruded mixtures of cereal starches;Fornal;Starch/starke,1987

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