2020
DOI: 10.1007/s00726-020-02869-6
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Effects of dietary starch and lipid levels on the protein retention and growth of largemouth bass (Micropterus salmoides)

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Cited by 60 publications
(20 citation statements)
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“…An alternative explanation for the poorer performance accrued by the Coppens‐fed fish may be the presence of additional dietary ingredients. For example, increasing levels of starch reduces weight gain and protein retention of juvenile LMB (Li et al, 2020b).…”
Section: Discussionmentioning
confidence: 99%
“…An alternative explanation for the poorer performance accrued by the Coppens‐fed fish may be the presence of additional dietary ingredients. For example, increasing levels of starch reduces weight gain and protein retention of juvenile LMB (Li et al, 2020b).…”
Section: Discussionmentioning
confidence: 99%
“…Papers published in the special issue of Frontiers in Bioscience-Landmark entitled "Amino Acids in Nutrition, Health, and Disease" have laid a framework for subsequent studies in this expanding research field. Examples include AA nutrition and metabolism in swine [46][47][48], cattle [49][50][51], sheep [52][53][54], poultry [55][56][57], fish [58][59][60][61][62][63], crustaceans [64], and humans [65][66][67], as well as intestinal microbial AA metabolism [68,69] and the modulation of proline metabolism for cancer therapy [70][71][72]. In addition, a much-needed database of all proteinogenic AAs plus key nonproteinogenic AAs and nitrogenous nutrients in common foodstuffs for humans and farm animals have recently been established [73][74][75].…”
Section: Impactsmentioning
confidence: 99%
“…The entire weight of feed minus the weight of water in the feed is expressed as a percentage and is known as dry matter. In feeding studies, dry matter intake is determined by weighing the whole ration supplied and the amount of feed left by the animal [13]. The term "total digestible nutrients" stems from an old system of calculating available energy in feeds and animal energy requirements using a complex calculation of measured nutrients.…”
Section: Introductionmentioning
confidence: 99%