Apparent digestibility coefficients of fungal fermented plant proteins in two different penaeid shrimps—A comparative study

Effect of Aspergillus niger fermented soybean meal and sunflower oil cake on growth, carcass composition and haemolymph indices in Penaeus vannamei Boone, 1931

(2018) Rajabdeen Jannathulla et al.   AQUACULTURE

Effect of fungal fermentation on apparent digestibility coefficient for dry matter, crude protein and amino acids of various plant protein sources in Penaeus vannamei

(2018) R. Jannathulla et al.   AQUACULTURE NUTRITION

Effect of fermentation methods on amino acids, fiber fractions and anti nutritional factors in different plant protein sources and essential amino acid index for Penaeus (Litopenaeus) vannamei

(2017) R. Jannathulla et al.   INDIAN JOURNAL OF FISHERIES

Apparent digestibility of protein, energy and amino acids of six protein sources included at three levels in diets for juvenile white shrimp Litopenaeus vannamei reared in high performance conditions

(2016) Rodrigo A.P.L.F. de Carvalho et al.   AQUACULTURE

Solid state fermentation of rapeseed cake with Aspergillus niger for degrading glucosinolates and upgrading nutritional value

(2015) Changyou Shi et al.   Journal of Animal Science and Biotechnology

Use of new soybean varieties in practical diets for the Pacific white shrimp,Litopenaeus vannamei

(2014) Y.-G. Zhou et al.   AQUACULTURE NUTRITION

A review of the development and application of soybean-based diets for Pacific white shrimpLitopenaeus vannamei

(2013) D. Sookying et al.   AQUACULTURE NUTRITION

Validation of an HPLC method for the determination of amino acids in feed

(2012) Igor Jajic et al.   JOURNAL OF THE SERBIAN CHEMICAL SOCIETY

Digestibility of different wheat products in white shrimp Litopenaeus vannamei juveniles

(2011) Martha Nieto-López et al.   AQUACULTURE

Apparent dry matter, energy, protein and amino acid digestibility of four soybean ingredients in white shrimp Litopenaeus vannamei juveniles

(2009) Lucia Elizabeth Cruz-Suárez et al.   AQUACULTURE