Effects of soy protein ratio, lipid content and minimum level of krill meal in plant-based diets over the growth and digestibility of the white shrimp, Litopenaeus vannamei (2016)
- Authors:
- Autor USP: LEMOS, DANIEL EDUARDO LAVANHOLI DE - IO
- Unidade: IO
- DOI: 10.1111/anu.12392
- Subjects: AQUICULTURA MARINHA; CARCINOCULTURA; NUTRIÇÃO ANIMAL
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Aquaculture Nutrition
- Volume/Número/Paginação/Ano: v. 23, p.293-303, 2016
- Este periódico é de acesso aberto
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: gold
-
ABNT
SABRY-NETO, H et al. Effects of soy protein ratio, lipid content and minimum level of krill meal in plant-based diets over the growth and digestibility of the white shrimp, Litopenaeus vannamei. Aquaculture Nutrition, v. 23, p. 293-303, 2016Tradução . . Disponível em: https://doi.org/10.1111/anu.12392. Acesso em: 07 maio 2024. -
APA
Sabry-Neto, H., Raggi, T., Lemos, D. E. L. de, & Nunes, A. J. P. (2016). Effects of soy protein ratio, lipid content and minimum level of krill meal in plant-based diets over the growth and digestibility of the white shrimp, Litopenaeus vannamei. Aquaculture Nutrition, 23, 293-303. doi:10.1111/anu.12392 -
NLM
Sabry-Neto H, Raggi T, Lemos DEL de, Nunes AJP. Effects of soy protein ratio, lipid content and minimum level of krill meal in plant-based diets over the growth and digestibility of the white shrimp, Litopenaeus vannamei [Internet]. Aquaculture Nutrition. 2016 ; 23 293-303.[citado 2024 maio 07 ] Available from: https://doi.org/10.1111/anu.12392 -
Vancouver
Sabry-Neto H, Raggi T, Lemos DEL de, Nunes AJP. Effects of soy protein ratio, lipid content and minimum level of krill meal in plant-based diets over the growth and digestibility of the white shrimp, Litopenaeus vannamei [Internet]. Aquaculture Nutrition. 2016 ; 23 293-303.[citado 2024 maio 07 ] Available from: https://doi.org/10.1111/anu.12392 - Quality control of raw materials for juvenile Litopenaus vannamei diets: in vitro prediction of protein digestibility
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Informações sobre o DOI: 10.1111/anu.12392 (Fonte: oaDOI API)
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