Supplementation Of An Isolated Fish Gut Bacterium, Bacillus Circulans, In Formulated Diets For Rohu, Labeo Rohita, Fingerlings
نویسندگان
چکیده
منابع مشابه
Effect of Dietary Probiotics Supplementation on Growth Performance of Rohu, Labeo Rohita Fingerlings
The effect of dietary supplementation of commercial probiotics Bifilac® on growth of rohu, Labeo rohita fingerlings were evaluated. Experimental diet (ED) was supplemented with Bifilac® (3g/kg diet). Reference diet (RD) was not supplemented with Bifilac®. The feeding trial was conducted using L. rohita fingerlings (5.30±0.01 g) for 60 days in triplicates. The groups D1 and D2 were fed daily wit...
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A feeding trial of ten weeks was conducted to evaluate the effect of microbial phytase supplementation on mineral digestibility in Labeo rohita fingerlings fed on canola meal-based diets. The experiment consisted of a reference diet and a basal diet. The reference diet was prepared according to the requirements of L. rohita and was used as a standard diet. The basal diet was made by replacing 3...
متن کاملEfficacy of phytase supplementation in improving mineral digestibility in Labeo rohita fingerlings fed on canola meal-based diets
A feeding trial of ten weeks was conducted to evaluate the effect of microbial phytase supplementation on mineral digestibility in Labeo rohita fingerlings fed on canola meal-based diets. The experiment consisted of a reference diet and a basal diet. The reference diet was prepared according to the requirements of L. rohita and was used as a standard diet. The basal diet was made by replacing 3...
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sesame oil cake (ssc) was bio-processed through solid state fermentation (ssf) under optimized conditions by a phytase-producing fish gut bacterium, bacillus subtilis subsp. subtilis (jx292128). ssf significantly reduced anti-nutritional factors (e.g., phytic acid, tannins and trypsin inhibitor) and crude fibre, while enhanced free amino acids, fatty acids and different minerals. phytase product...
متن کاملDEVELOPMENT OF FISH FINGER FROM ROHU (Labeo rohita) AND ITS QUALITY EVALUATION DURING REFRIGERATED STORAGE CONDITION
Study was conducted to study the shelf life, proximate composition, biochemical, microbiological and organoleptic changes in fish finger prepared from minced meat of fish rohu (Labeo rohita) with suitable recipe. Prepared fish finger was stored in refrigerated condition at 4 0 C ± 1 0 C for 11 days. The yield rate of minced meat from the whole fish was 39.31 %. The moisture and protein content ...
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ژورنال
عنوان ژورنال: Israeli Journal of Aquaculture - Bamidgeh
سال: 2003
ISSN: 0792-156X,0792-156X
DOI: 10.46989/001c.20335