Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Antony J. Prabhu Philip"'
Autor:
Sahar Sartipiyarahmadi, Antony J. Prabhu Philip, Harald Sveier, Silje Steinsund, Erik-Jan Lock, Angelico Madaro, Tom Johnny Hansen, Martin Wiech, Øivind Strand, Jan Vidar Jakobsen, Marleen E. van der Heide, Jan Værum Nørgaard, Sofie C. Remø
Publikováno v:
Aquaculture Nutrition, Vol 2023 (2023)
Using low trophic marine resources such as sugar kelp (Saccharina latissimi) is of great interest to increase the circular food production in the ocean. Sugar kelp does, however, contain high levels of carbohydrates and iodine and does not have consi
Externí odkaz:
https://doaj.org/article/389b1bc55c3342e4adad186947184042
Publikováno v:
Frontiers in Marine Science, Vol 9 (2022)
The shift towards higher inclusion of vegetable oils (VOs) in aquafeeds has resulted in major changes in dietary fatty acid composition, especially increased amounts of monounsaturated fatty acids (MUFAs) and decreased polyunsaturated fatty acids (PU
Externí odkaz:
https://doaj.org/article/257193112f494a99984eec912b760279
Autor:
Satya Prakash, Roel M. Maas, Peter-Melvin M.M. Fransen, Fotini Kokou, Johan W. Schrama, Antony J. Prabhu Philip
Publikováno v:
Aquaculture, 574
Aquaculture 574 (2023)
Aquaculture 574 (2023)
This study assessed the effect of different dietary ingredients on the quantity and characteristics of faecal waste produced by rainbow trout (Oncorhynchus mykiss). Seven ingredients were tested: fish meal (FM), mussel meal (MM), poultry meal wet ren
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::417e696b39303c4ff1765d0783cbc93e
https://research.wur.nl/en/publications/effect-of-feed-ingredients-on-nutrient-digestibility-waste-produc
https://research.wur.nl/en/publications/effect-of-feed-ingredients-on-nutrient-digestibility-waste-produc
Autor:
Elisa Ciavoni, Roel M. Maas, Marc Koppelaars, Øystein Sæle, Johan W. Schrama, Antony J. Prabhu Philip
Publikováno v:
Aquaculture 563 (2023)
Aquaculture, 563
Aquaculture, 563
Aquaculture feed formulation is shifting from fish meal and fish oil toward other ingredients, such as plant-based ingredients, which lead to different levels and forms of minerals in diets. Dietary minerals are essential not only for growth, but als
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae15d11baf4a999e40742572bd9aabf7
https://research.wur.nl/en/publications/effect-of-dietary-electrolyte-balance-on-the-interplay-between-wa
https://research.wur.nl/en/publications/effect-of-dietary-electrolyte-balance-on-the-interplay-between-wa
Autor:
Chandrasekar Selvam, Antony J. Prabhu Philip, Esmail Lutfi, Trygve Sigholt, Birgitta Norberg, Grete Bæverfjord, Grethe Rosenlund, Bente Ruyter, Nini H. Sissener
Publikováno v:
British Journal of Nutrition
Atlantic salmon were fed diets containing graded levels of EPA + DHA (1·0, 1·3, 1·6 and 3·5 % in the diet) and one diet with 1·3 % of EPA + DHA with reduced total fat content. Fish were reared in sea cages from about 275 g until harvest size (ab
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::60e713a38891c5b086323dd7a3645c78
https://hdl.handle.net/11250/3019043
https://hdl.handle.net/11250/3019043
Autor:
Kristin Hamre, Saravanan Subramanian, Antony J. Prabhu Philip, Per Gunnar Fjelldal, Nini H. Sissener, Johan W. Schrama, Marit Espe, Chandrasekar Selvam, Vibeke Vikså, Sofie C. Remø, Kaja H. Skjærven, Elisabeth Holen
Publikováno v:
Aquaculture
Aquaculture, 546
Aquaculture 546 (2022)
Aquaculture, 546
Aquaculture 546 (2022)
Dietary electrolyte balance is the equilibrium of monovalent cations and anions that influence the acid-base balance of the feed (dEB = Na + K − Cl, mEq kg−1). Dietary electrolytes/minerals can influence the physiological changes during smoltific
Autor:
Kristin Hamre, Giulia Micallef, Marie Hillestad, Johan Johansen, Sofie Remø, Wuxiao Zhang, Elisabeth Ødegård, Pedro Araujo, Antony J. Prabhu Philip, Rune Waagbø
Publikováno v:
Aquaculture
The hypothesis of the present study was that increased growth in spring, stimulated by increasing temperature and daylength, leads to oxidative stress in Atlantic salmon with accumulation of oxidation products in the tissues and increased utilization