Development of fermented fish silage derived from pelagic sardine and apple pomace by-product for inclusion in diets for the European seabass (Dicentrarchus labrax)
The ensilage of fish and fisheries derived by-products as alternative ingredients to fish meal in diets for aquaculture may be an effective strategy to reduce feed and production costs of farmed marine fish. In this context, the production of fish silage by means of the fermentation of whole sardine...
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University of Plymouth
2009
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.505668 |