Enzymatically Hydrolyzed Poultry By-Product Supplementation, Instead of Fishmeal, Alone Improves the Quality of Largemouth Bass (<i>Micropterus salmoides</i>) Back Muscle without Compromising Growth

This study was designed to investigate the effects of enzymatically hydrolyzed poultry by-products (EHPB) on the growth and muscle quality of largemouth bass. Different concentrations of EHPB (0.00, 3.10, 6.20, 9.30, and 12.40%) were added to replace fishmeal (0.00 (control), 8.89 (EHPB1), 17.78 (EH...

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Bibliographic Details
Published in:	Foods
Main Authors:	Changguo Yi, Dongyu Huang, Heng Yu, Jiaze Gu, Hualiang Liang, Mingchun Ren
Format:	Article
Language:	English
Published:	MDPI AG 2023-09-01
Subjects:	largemouth bass protein source replacement muscle quality enzymatically hydrolyzed poultry by-products
Online Access:	https://www.mdpi.com/2304-8158/12/18/3485

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