Predicción de la Digestibilidad de Proteína en el Camarón y Uso de Ingredientes Proteicos de Segunda Generación en Alimentos para Acuicultura

Adler/Nissen, J. 1986. Enzimic hydrolysis of food proteins. Elsevier Applied Science Publishers. London andNew York.Akiyama, D.M., Dominy, W.G., Lawrence, A, Penaeid shrimp nutrition. In Fast, A.W. and Lester, J. 1992.(Eds). Marine Shrimp Culture: Principles and Practices. Elsevier Science Publisher...

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Autor principal: García-Carreño, Fernando Luis
Formato: Artículo
Lenguaje:español
Publicado: Facultad de Ciencias Biologicas 2019
Acceso en línea:https://nutricionacuicola.uanl.mx/index.php/acu/article/view/310
Descripción
Sumario:Adler/Nissen, J. 1986. Enzimic hydrolysis of food proteins. Elsevier Applied Science Publishers. London andNew York.Akiyama, D.M., Dominy, W.G., Lawrence, A, Penaeid shrimp nutrition. In Fast, A.W. and Lester, J. 1992.(Eds). Marine Shrimp Culture: Principles and Practices. Elsevier Science Publishers B.V. pp.535-567.Anderson, S.J., Lall, S.P., Anderson, D.M. and McNiven, M.A,. 1993. Evaluation of protein quality in fishmeals by chemical and biological assays. Aquaculture. 115, 305-325.Anggawati, A. M., J. Heruwati, E., 1990.The use of hydrolyzed protein concentrate in practical diets forPenaeus monodon juveniles. Research Institute for Fish Technology, Palmerath, Jakarta .Babbitt, J. R., K. James, D. Pook, Ch. Sanders, J., 1994. Processes for improving the quality of white fishmeal, in 45th Annual Meeting of Pacific Fisheries Technologists, Kodiak, Alaska.Dimes, L.E., Haard, F.M. 1994. Estimation of protein digestibility-I. Development of an in vitro method forestimating protein digestibility in salmonids (Salmo gairdneri). Comp. Biochem. Physiol. 108A,349-362. (1994).García-Carreño FL., Dimes N., Haard N. 1993. Substrate-gel electrophoresis for composition and molecularweight of proteinases or proteinaceous proteinase inhibitors. Analytical Biochemistry. 214(1), 65-69.(1993).García-Carreño FL., Navarrete del Toro MA., Ezquerra M. 1997. Digestive Shrimp Proteinases for theEvaluation of Protein Digestibility. I. The Effect of Proteinase Inhibitors in Protein Ingredients. Journalof Marine Biotechnology. 5, 36-40.Grabner, M. An in vitro method for measuring protein digestibility of fish feed components. Aquaculture,48:97-110. (1985).Lan, C. C. and Pan, B.S., 1993. in vitro digestibility simulating the proteolysis of feed protein in the midgutgland of grass shrimp (Penaeus monodom). Aquaculture, 109:59-70.Pederson, B. and Eggum, B.O., Prediction of protein digestibility an in vitro enzymatic pH-stat procedure.Tierphysiol, Tieternahrg u Futtermittelkde, 49: 277-286. (1983).Papadopoulos, M. C., 1989. Effect of Processing on High-Protein Feedstuffs: A Review, Biological Wastes,29, 123.Sudaryno A., Hoxey M.J., Kailis, S.g. and Evans L.H. 1995. Investigation of alternative protein sources inpractical diets for juvenile shrimp, Penaeus monod. Aquaculture. 134, 313-323.Romero, J. C., E. Díaz, A. Reveco, M. Zaldivar, J., 1994. Evaluation of methods to certify the premium qualityof Chilean fish meals, Aquaculture, 124, 351.
Descripción Física:Avances en Nutrición Acuicola; 1998: Memorias del Cuarto Simposium Internacional de Nutrición Acuícola