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%...
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| その他の著者: | , , , , |
| フォーマット: | article |
| 言語: | spa |
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2021
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| オンライン･アクセス: | https://revistas.utm.edu.ec/index.php/latecnica/article/view/3165 |
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