Effect of fermentation on apparent total and nutrient digestibility of linseed, Linum usitatissimum, meal in rohu, Labeo rohita, fingerlings
Background. Linseed and its by-products constitute a major source of dietary protein, but due to amino-acid imbalance and presence of anti-nutritional factors their use in fish feed is limited. Therefore, fermentation of linseed by lactic acid bacteria and/or fermented diets increases the level of l...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Pensoft Publishers
2005-12-01
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| Series: | Acta Ichthyologica et Piscatoria |
| Subjects: | |
| Online Access: | https://aiep.pensoft.net/article/25900/download/pdf/ |