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ผลของการเสริม Schizochytrium sp. ในอาหารต่อการเจริญเติบโต และอัตรารอดตายของกุ้งก้ามกราม Thai Agricultural
Anousone Sisouvong; Chalor Limsuwan; Niti Chuchird; Sutee Wongmaneeprateep.
The effects of dietary Schizochytrium sp. supplementation on growth and survival rate of giant freshwater prawn (Macrobrachium rosenbergii) were studied. The prawns (approximate weight of 0.5 g/prawn) were fed with pelleted feed supplemented with Schizochytrium sp. at the levels of 0% (control group), 2.5%, 5.0%, 7.5% and 10.0%. Fifteen prawns were used for each treatment with the experiments being carried out in triplicate. Initial weight of the prawns was measured at the beginning of the experiment and after culturing for 50 days in suitable conditions, final weight, weight gain and survival rate of the prawns were recorded. The results showed that survival rates of the prawns were not significantly different regardless of levels of Schizochytrium sp....
Tipo: PhysicalObject Palavras-chave: Giant freshwater prawn; Macrobrachium rosenbergii; Dietary supplementation; Schizochytrium; Microorganisms; Omega 3; Growth performance; Survival rate; กุ้งก้ามกราม; จุลินทรีย์ทะเล; การเสริมอาหาร; โอเมก้า 3; กรดไขมันอิ่มตัว; อัตราการเจริญเติบโต; อัตรารอดตาย; ปริมาณอาหารที่ได้รับ.
Ano: 2013 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5784
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อิทธิพลของสารยับยั้งแบคทีเรียต่อลักษณะเชิงคุณภาพของกุ้งก้ามกราม (Macrobrachium rosenbergii de Man) หักหัวแช่น้ำแข็ง Thai Agricultural
Somsamorn Gawborisut; Araya Aromrit.
The experiment was designed to investigate the effect of antibacterial agents including sodium lactate, sodium acetate, and sodium triphosphate at the equal concentration of 10% (w/w) on quality characteristics and shelf-life of headless giant freshwater prawns. The prawns were dipped (2 minutes) in each antibacterial solution and stored in ice. Quality characteristics including psychrotrophic bacteria, mesophilic bacteria, surface color, muscle hardness, muscular pH, total volatile base nitrogen, and sensorial scores (appearance, odor, hand-feel texture, and overall acceptability) were measured on day 0, 4, 8, 12, 16, and 20 after storage. All antibacterial agents had no effect on surface color, muscular pH, muscle hardness, odor, and hand-feel texture of...
Tipo: Collection Palavras-chave: Giant freshwater prawn; Antibacterial agent; Quality characteristics; กุ้งก้ามกรามหักหัวแช่น้ำแข็ง; สารยับยั้งแบคทีเรีย; โซเดียมแลคเตท; โซเดียมอะซีเตท; ลักษณะเชิงคุณภาพ; คุณภาพทางประสาทสัมผัส; อายุการเก็บรักษา.
Ano: 2009 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5549
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