Apparent Nutrient Digestibility Assessment and Influence of Gelatinized and Non-gelatinized Corn Starch Based Diet in Labeo rohita
نویسندگان
چکیده
منابع مشابه
Micromanipulative Studies on Gelatinized Starch Granules.
Gelatinized starch granules are generally considered to be comprised of sacs or outer membranes of starchy material enclosing a more or less fluid colloidal starch dispersion [see reviews by RADLEY (10)] and KERR (6). NXGEI, (9) and MEYER (8) considered the membrane to be precxistent in the native, ungelatinized granule. ALSBERG (1) and BADENHUIZEN (2, 3) on the other hand, concluded that the m...
متن کاملEffect of Dietary Gelatinized Starch Level and Rearing Temperature on Fatty Acid Profile and DNA:RNA Ratio of Labeo rohita (Hamilton) Fingerlings
A 60-day feeding trial was conducted to delineate the effect of three dietary levels of gelatinized starch on fatty acid profiles and RNA and DNA contents of fingerlings of the Indian major carp, Labeo rohita, reared at ambient water temperature (26±0.8°C) or 32°C. Two hundred and sixteen fingerlings (6.5±0.3 g) were randomly distributed into six treatments in triplicate. Three semi-purified is...
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although there are studies on pragmatic assessment, to date, literature has been almost silent about native and non-native english raters’ criteria for the assessment of efl learners’ pragmatic performance. focusing on this topic, this study pursued four purposes. the first one was to find criteria for rating the speech acts of apology and refusal in l2 by native and non-native english teachers...
15 صفحه اولConversion efficiency and nutrient digestibility of certain seaweed diets by laboratory reared Labeo rohita (Hamilton).
Impact of three different types of seaweed diets on growth, feed utilization and nutrient digestibility of L. rohita was studied for 120 days. The seaweed diet fed fishes, especially Ulva based diet showed comparatively higher growth and weight increment. Good food conversion ratio, food assimilation efficiency, protein efficiency ratio and better nutrient digestibility were recorded for seawee...
متن کاملA Photomicrographic Study of Gelatinized
A rigid paste of starch and water is responsible to an important degree for the physical properties of baked products made with wheat flour. Starch constitutes about 55 per cent of the weight of the starch-water fraction of bread dough and about 35 to 40 per cent of that of muffin and cake batters. The ratio of starch to its own combined water is even higher than these figures indicate because ...
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ژورنال
عنوان ژورنال: Journal of Aquaculture Research & Development
سال: 2014
ISSN: 2155-9546
DOI: 10.4172/2155-9546.1000250