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Background. Linseed and its by-products constitute a major source of dietary protein, but due to amino-acid imbalance and presence of anti-nutritional factors their use in fish feed is limited. Therefore, fermentation of linseed by lactic acid bacteria and/or fermented diets increases the level of linseed inclusion into the diet of rohu fingerlings by up to 40 percentage points. Materials and Methods...
Background. Because of the advancement of multiple spawning of carps, the importance of a quality larval diet is increasing day by day. The larval fish do not have the necessary enzyme or the amount of digestive enzymes to digest feed at optimum level. Therefore, fermentation of feed ingredients and/or formulated diets by bacterial enzymes to produce simpler forms of nutrients may be beneficial for...
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