Protein And Calorie Levels Of Meat Meal Vitamin Supplemented Salmon Diets

Author : Laurie G. Fowler
Publisher :
ISBN 13 : 9781332817498
Total Pages : 24 pages
Book Rating : 4.8/5 (174 download)

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Download or read book Further Studies of Protein and Calorie Levels of Meat-Meal, Vitamin-Supplemented Salmon Diets (Classic Reprint) written by Laurie G. Fowler and published by . This book was released on 2016-06-28 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Further Studies of Protein and Calorie Levels of Meat-Meal, Vitamin-Supplemented Salmon Diets Probably the most significant result of this experiment was the capability of an all-meal diet, devoid of raw meat supplementation and fed at calories per kilogram, to maintain fish for a 24-week period. Gains, protein deposition and utilization, performance, and general condition were equal to if not better than comparable meat-supplemented diets A cursory gill check was run on all diets every 2 weeks and it was not until the end of 20 weeks that any fish from this diet were found to have anemic tendencies using pale gill color as the criterion. Mortalities were below 5 percent for the entire 24-week period and the nutritional deficiency so apparent in other diets was nearly lacking in this diet. Additional testing with this diet is indeed warranted.4. A crystalline vitamin supplement had no measurable effect on either growth or survival in the meat-supplemented diets. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.