Amino Acids Content Comparison with Different Processing Methods (Cook, Raw and Fermented) and Inclusion Levels of Delonix regia in Formulated Fish Diets
Abstract:This study investigated the effects of different processing methods of Delonix regia seeds on amino acids composition of experimental diets. Ten isonitrogenous diets (40% crude protein) were formulated with cooked, raw and fermented Delonix regia seeds at 0% (Control), 10%, 20% and 30% inclusion levels respectively. Data were analysed using Analysis of Variance, significant differences in means were separated using Duncan Multiple Range Test. All the essential amino acids (lysine, arginine, threonine, valine, … Show more
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