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Effects of water temperature, extrusion, proportion of wheat and supplementation of enzymes on digestibility of starch in rainbow trout

1995

Toure, T. (Bonn Univ. (Germany). Inst. fuer Tierernaehrung) | Rodehutscord, M. | Pfeffer, E.

AGROVOC Keywords
additif aux aliments des animaux aditivos de piensos agua amidon amilasas amylase amylases digestibilidad digestibility eau environmental temperature enzyme preparations extrusion feed additives glicosidasas glycosidase glycosidases starch temperatura ambiente trigo trout trucha truite water wheats
Bibliographic information
Volume 4
Publisher
DLG
Other Subjects
Ble; Digestibilite; Preparacion enzimatica; Temperature ambiante; Almidon; Preparation enzymatique
Language
German
Note
Summary only
1 table.
ISSN
7690-4088
Type
Conference; Summary
Source
Proceedings of the Society of Nutrition Physiology, Giesecke, D..- Frankfurt (Germany): DLG, 1995.- ISBN 3-7690-4088-0. p. 106
Conference
49. Tagung der Gesellschaft fuer Ernaehrungsphysiologie, Goettingen (Germany), 28 Feb - 02 Mar 1995
1995-08-15
AGRIS AP
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