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Effect of fungal fermentation on the nutrient digestibility of guar meal in Penaeus vannamei
2017
Indian Journal of Fisheries
A 30-days indoor feeding trail was carried out to determine the nutrient digestibility of untreated and fermented guar meal (GRM) in Penaeus vannamei. The fermented guar meal was prepared by solid state fermentation using the fungus Aspergillus niger. A reference diet was formulated based on the dietary requirements of shrimp and test diets were prepared using the ingredient substitution method of reference diet and test ingredient at 7:3 ratio. Results revealed that the fungal fermentation
doi:10.21077/ijf.2017.64.3.68434-10
fatcat:2u6xrxvuxbhqzfbm2svozaqpfu