Use of technological processing of seaweed and microalgae as strategy to improve their apparent digestibility coefficients in European seabass (Dicentrarchus labrax) juveniles
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DOI: 10.1007/s10811-020-02185-2
Abstract: Algae are natural sources of nutrients, but the presence of anti-nutritional factors often compromises nutrient apparent digestibility coefficients (ADCs) in several fish species. In this study, physical-mechanical and enzymatic technological processing was applied to two… read more here.
Keywords: digestibility coefficients; processing; apparent digestibility; european seabass ... See more keywords
Technological processing of fresh gilthead seabream (Sparus aurata): A review of quality changes
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DOI: 10.1080/87559129.2018.1441298
Abstract: ABSTRACT Within the Mediterranean farmed fish species, gilthead seabream (Sparus aurata) is one of the most significant and represents an important economic resource with an increasing demand. As a result, European aquaculture companies have expanded… read more here.
Keywords: seabream sparus; quality; gilthead seabream; technological processing ... See more keywords