Open AccessDissertation
Effect of dietary protein level, feeding frequency and amount of food offered on growth and gastric evacuation of Oreochromis mossambicus fry
Rendani Winnie Luthada
- 01 Jan 2012
1
TL;DR: Submitted to the Faculty of Science and Agriculture in partial fulfillment of the requirements for the Degree of Master of Science in the Department of Zoology at the University of Zululand, South Africa, 2012.
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Abstract: Submitted to the Faculty of Science and Agriculture in partial fulfillment of the requirements for the Degree of Master of Science in the Department of Zoology at the
University of Zululand, South Africa, 2012.
read more
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Citations
Effect of feeding rate and frequencyon growth performance, sex conversion ratio and profitability of nile tilapia (oreochromis niloticus) fry in hapa at commercial hatcheries
R. M. Abou Zied,A. A.A. Ali +1 more
TL;DR: Monosex tilapia fry showed the best performance in case of all parameters studied such as final weight, weight gain, feed conversion ratio, specific growth rate, sex conversion ratio and profitability, and the lowest values were obtained with T5 (feeding rate 15% and 4 times/day).
5
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Tom Lovell
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Effect of broodstock nutrition on reproductive performance of fish
TL;DR: An improvement in broodstock nutrition and feeding has been shown to greatly improve not only egg and sperm quality but also seed production, and protein component of cuttlefish and squid together with their optimal concentration of HUFA appear to be responsible for their positive effect on reproductive performance.
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Fish Hatchery Management
Robert G. Piper
- 20 Jun 1983
TL;DR: Fish hatchery management, Fish hatchery Management, مرکز فناوری اطلاعات و اشاوρزی
1K
Alternative dietary protein sources for farmed tilapia, Oreochromis spp.
TL;DR: The present review presents alternative dietary protein sources for tilapia, with emphasis on fishery by-products, terrestrial animal by- products, oilseed plants, aquatic plants, single cell proteins, grain legumes, plant protein concentrates and cereal by-product, and the nutritive values, inclusion levels, constraints and economic evaluation of these sources are discussed.
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