About this document
1 s2.0 S0044848699002100 Main by Dao Thi Thanh Thuy is a document available to read on EtoBox.
The study evaluated the apparent digestibility of 20 rendered animal protein ingredients for rainbow trout, revealing significant variability in digestibility coefficients across different types of meals. Feather meals showed ADC for protein ranging from 81% to 87%, while blood meals had coefficients as high as 99%. The findings suggest that processing methods and raw material quality significantly affect the nutritional value of these ingredients, highlighting the potential for improved use in aquaculture
- Author
- Dao Thi Thanh Thuy
- Language
- EN