Processed By-Products from Soy Beverage (Okara) as Sustainable Ingredients for Nile Tilapia (<i>O. niloticus</i>) Juveniles: Effects on Nutrient Utilization and Muscle Quality

Processed By-Products from Soy Beverage (Okara) as Sustainable Ingredients for Nile Tilapia (<i>O. niloticus</i>) Juveniles: Effects on Nutrient Utilization and Muscle Quality

The apparent digestibility coefficients (ADCs) of differently processed okara meals were assessed in Nile tilapia diets: dried okara not autoclaved (FOK), dried okara autoclaved (AOK), okara hydrolyzed with Alcalase (ALOK) or <i>Cynara cardunculus</i> proteases (CYOK), and hydrolyzed oka...

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Bibliographic Details
Main Authors: Glenise B. Voss, Vera Sousa, Paulo Rema, Manuela. E. Pintado, Luísa M. P. Valente
Format: Article
Language:English
Published: MDPI AG 2021-02-01
Series:Animals
Subjects:
bioprocess
circular economy
growth
Nile tilapia
okara digestibility
soybean by-products
Online Access:https://www.mdpi.com/2076-2615/11/3/590

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