A comparison of in-vivo and in-vitro methods for assessing the digestibility of poultry by-product meals using barramundi (lates calcarifer); impacts of cooking temperature and raw material freshness

Lewis, Michael James, Francis, David, Blyth, David, Moyano, Francisco J., Smullen, Richard P., Turchini, Giovanni and Booth, Mark A. 2019, A comparison of in-vivo and in-vitro methods for assessing the digestibility of poultry by-product meals using barramundi (lates calcarifer); impacts of cooking temperature and raw material freshness, Aquaculture, vol. 498, pp. 187-200, doi: 10.1016/j.aquaculture.2018.08.032.

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Title A comparison of in-vivo and in-vitro methods for assessing the digestibility of poultry by-product meals using barramundi (lates calcarifer); impacts of cooking temperature and raw material freshness
Author(s) Lewis, Michael James
Francis, DavidORCID iD for Francis, David orcid.org/0000-0002-4829-6926
Blyth, David
Moyano, Francisco J.
Smullen, Richard P.
Turchini, GiovanniORCID iD for Turchini, Giovanni orcid.org/0000-0003-0694-4283
Booth, Mark A.
Journal name Aquaculture
Volume number 498
Start page 187
End page 200
Total pages 14
Publisher Elsevier
Place of publication Amsterdam, The Netherlands
Publication date 2019-01-01
ISSN 0044-8486
Keyword(s) Science & Technology
Life Sciences & Biomedicine
Fisheries
Marine & Freshwater Biology
Animal by-product meal
Poultry offal meal
Rendering
Overheating
Storage time
TROUT ONCORHYNCHUS-MYKISS
AMINO-ACID DIGESTIBILITY
SALMON SALMO-SALAR
RAINBOW-TROUT
FISH-MEAL
PROTEIN DIGESTIBILITY
FEED INGREDIENTS
GASTROINTESTINAL MODEL
BONE MEAL
APPARENT DIGESTIBILITY
Language eng
DOI 10.1016/j.aquaculture.2018.08.032
Field of Research 0704 Fisheries Sciences
0608 Zoology
HERDC Research category C1 Refereed article in a scholarly journal
Copyright notice ©2018, Elsevier B.V.
Persistent URL http://hdl.handle.net/10536/DRO/DU:30114011

Document type: Journal Article
Collection: School of Life and Environmental Sciences
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