1986
DOI: 10.1016/0044-8486(86)90085-2
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A comparison between methods used to determine the energy content of feed, fish and faeces samples

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Cited by 102 publications
(75 citation statements)
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“…This result is similar to that of Hotfman et al (1997) who observed a similar protein and fat content in the fish body when fish meal was replaced by tomato pomace in the diets. A number of previous studies showed that the amount of dietary fat influences the amount of body fat (Henken et al, 1986;Shearer, 1994;Bureau et al, 1995). However, higher levels of dietary tomato pomace, which increased diet fat content, did not influence fish body fat (Tables 1 and 4).…”
Section: Discussionmentioning
confidence: 88%
“…This result is similar to that of Hotfman et al (1997) who observed a similar protein and fat content in the fish body when fish meal was replaced by tomato pomace in the diets. A number of previous studies showed that the amount of dietary fat influences the amount of body fat (Henken et al, 1986;Shearer, 1994;Bureau et al, 1995). However, higher levels of dietary tomato pomace, which increased diet fat content, did not influence fish body fat (Tables 1 and 4).…”
Section: Discussionmentioning
confidence: 88%
“…Protein content of the diets was in the range of 46.0-47.5% (Table 2) while lipid content of diets was in range of 9.8-10.5%. The gross energy content of diets ranged from 16.2-17.6 kJ/g of diet was estimated by multiplying the average caloric conversion factors which are 23.4 kJ/g, 39.8 kJ/g and 17.6 kJ/g for protein, lipid, and carbohydrate content, respectively (Henken et al, 1986). …”
Section: Experimental Dietsmentioning
confidence: 99%
“…Faeces were collected from each of the experimental dietary group after 7 days of feeding with 0.5% chromic oxide diet as described by Henken et al (1985) and Fagbenro (1996).The fish were sacrificed and feacal matters were removed by rectal dissection (removal of 3.5 cm of the rectum). The faecal matter was removed, pooled for each of the treatments placed in an evaporating dish and oven dried at temperature of 60 °C for 30 mins.…”
Section: Digestibility Studiesmentioning
confidence: 99%