The assessment of protein quality of carp (Cyprinus carpio) diets
Protein quality of carp diets was assessed by five methods: 1. True digestibility, true NPU, BV (as percentage) and PER were determined for approximately iso-energetic diets containing ca.38% protein from 4 different sources. Fish meal gave values of 94.0, 72.5, 77.0, and 1.21 respectively; egg 93.0...
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Aston University
1987
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.378552 |