Protein evaluation of amaranth (Amaranthus dubius) flour on the growth of shrimp Penaeus vannamei postlarvae

Was evaluated the nutritional quality of amaranth flour (Amarantus dubius) (AF) as an alternative source of fishmeal protein (FP) in diets for low salinity shrimp Penaeus vannamei. for which a feeding test was performed for 28 days to examine the effects of partial substitution of 15, 20, 25 and 30%...

• Autor principal: Zambrano Mendoza, Luisa Ana (author)
• Outros Autores: Párraga Vergara, Adriana Lilibeth (author), Parrales Mendoza, Vicky Yuliana (author), Arteaga Chávez, Fátima Graciela (author), Demera Lucas, Francisco Manuel (author), Tubay Bermudez, Carlos Julio (author)
• Formato: article
• Idioma: spa
• Publicado em: 2021
• Assuntos: Amaranto; camarón; crecimiento; proteína vegetal.; Amaranth; growth; shrimp; vegetable protein.
• Acesso em linha: https://revistas.utm.edu.ec/index.php/latecnica/article/view/3165