2021
DOI: 10.1016/j.aquaculture.2021.737054
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Effects of fishmeal replacement, attractants, and taurine removal on juvenile and sub-adult Red Snapper (Lutjanus campechanus)

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Cited by 8 publications
(4 citation statements)
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“…Therefore, it can be concluded that palatability should not be a major factor in the decline of the growth performance of Oplegnathus punctatus or can be ignored. Similar results were also found in studies on N. miichthioides [46] and Lutjanus campechanus [47].…”
Section: Discussionsupporting
confidence: 90%
“…Therefore, it can be concluded that palatability should not be a major factor in the decline of the growth performance of Oplegnathus punctatus or can be ignored. Similar results were also found in studies on N. miichthioides [46] and Lutjanus campechanus [47].…”
Section: Discussionsupporting
confidence: 90%
“…Various factors, including feed composition, play a vital role in determining the growth performance of fish. One potential feed ingredient that has gained attention in recent years is soybean meal (SBM), also known as soybean cake or soybean pulp, 3,4 which is derived from the by-product of soybean oil extraction.…”
Section: Introductionmentioning
confidence: 99%
“…As a major concern of the global aquaculture industry, the price of fishmeal has markedly increased over the past years, making the identification of fishmeal substitutes an urgent matter ( 1 3 ). However, previous studies indicate that neither plant protein, such as soybean meal ( 1 , 2 ), rapeseed protein ( 3 ), and corn gluten meal ( 1 , 4 ), nor animal proteins, such as insect meal ( 5 ), poultry by-product meal ( 1 ), and chicken meal ( 6 ), which are closer to fish meal in terms of nutrient composition, can completely replace fish meal in the diet of aquatic animals. As good sources of protein, these alternatives may have advantages in terms of their price, and small quantities required, however, the role of fishmeal as a bottleneck in aquafeeds seems impenetrable ( 7 9 ).…”
Section: Introductionmentioning
confidence: 99%