2014
DOI: 10.1016/j.aquaculture.2013.09.051
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Effect of dietary supplementation of biofloc on growth performance and digestive enzyme activities in Penaeus monodon

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Cited by 186 publications
(166 citation statements)
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“…This improvement in FCR is typical with what has been observed for both improving diet specifications and the use of microbial biomass in other studies (Glencross et al, 1999;2014;Ju et al, 2008;Kuhn et al, 2009). …”
Section: Performance Effects Of Protein and Microbial Biomasssupporting
confidence: 85%
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“…This improvement in FCR is typical with what has been observed for both improving diet specifications and the use of microbial biomass in other studies (Glencross et al, 1999;2014;Ju et al, 2008;Kuhn et al, 2009). …”
Section: Performance Effects Of Protein and Microbial Biomasssupporting
confidence: 85%
“…However, it can be implied if a constant protein content of the shrimp is assumed and feed intake data is presented (or able to be calculated from growth and FCR data). In such cases, then it can also be realised that in most instances there is an increase in protein retention efficiency occurring with increasing protein levels (to the point of maximal weight gain) and also in some studies with the use of microbial biomass (Bages and Sloane, 1981;Alava and Lim, 1983;Kuhn et al, 2009;Anand et al, 2014).…”
Section: Effect Of Microbial Biomass On Protein Utilisationmentioning
confidence: 99%
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“…in rearing waters increased up from 60 ± 15 CFU mL -1 , at the beginning, to 1155 ± 259 CFU mL -1 , in the end of the study. Anand et al (2014), studying Penaeus monodon, have obtained similar results. In that work, the Bacillus counts increased 2000+ times over a 60 day culture period.…”
Section: Water Microbiologysupporting
confidence: 53%
“…The contribution of bioflocs on fish production has not been properly quantified yet (Crab, Defoirdt, Bossier, & Verstraete, 2012. ), nor it is clear the relative importance of the heterotrophic bacteria as a food source (Azim & Little, 2008;Anand et al, 2014).…”
Section: Introductionmentioning
confidence: 99%