H.-M. Ma
Ocean University of China
3 Papers
H.-M. Ma is an academic researcher from Ocean University of China. The author has contributed to research in topics: Polyunsaturated fatty acid & Fish meal. The author has an hindex of 3, co-authored 3 publications.
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Papers
Interactive effects of dietary cholesterol and protein sources on growth performance and cholesterol metabolism of Japanese flounder (Paralichthys olivaceus)
J. Deng,J. Deng,Kangsen Mai,Q.H. Ai,Wenbing Zhang,Xuan Wang,Beiping Tan,Wei Xu,Zhiguo Liufu,H.-M. Ma +9 more
TL;DR: It is suggested that dietary protein source modify the growth-stimulating action of cholesterol; cholesterol supplementation may increase the arteriosclerotic lesion in fish fed fish protein-based diets and the incidence of fatty liver in fish feeding soy protein- based diets.
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Influence of 18:2n‐6/20:5n‐3 ratio in diets on growth and fatty acid composition of juvenile abalone, Haliotis discus hannai Ino
TL;DR: It is suggested that abalone, H. discus hannai, have the capacity to synthesize 20:4n-6 from 18:2n- 6, and maybe 22:6n-3 from 20:5 n-3, especially for the polyunsaturated fatty acids.
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Dietary administration of soybean isoflavones enhances the immunity of white shrimp Litopenaeus vannamei and its resistance against Vibrio alginolyticus
X.-R. Chen,Beiping Tan,Kangsen Mai,Wenbing Zhang,Xuan Wang,Q.H. Ai,Wei Xu,Zhiguo Liufu,H.-M. Ma +8 more
TL;DR: It is concluded that oral administration of SI at 20 mg kg−1 for 8 weeks could enhance the immune ability of shrimp and improve production in shrimp farming.
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