Improvement of nutritive value of grass pea (Lathyrus sativus) seed meal in the formulated diets for rohu, Labeo rohita (Hamilton) fingerlings after fermentation with a fish gut bacterium.
作者： S. Ramachandran , A. Bairagi , A.K. Ray
DOI: 10.1016/J.BIORTECH.2004.12.002
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摘要: Abstract Eight isonitrogenous (35% crude protein approximately) and isocaloric (4.0 kcalg−1 diets were formulated incorporating raw fermented grass pea (Lathyrus sativus) seed meal at 10%, 20%, 30% 40% levels by weight into a fish based diet fed to rohu, Labeo rohita, fingerlings for 80 days performance was studied. A particular bacterial strain (Bacillus sp.) isolated from the intestine of adult common carp (Cyprinus carpio) reared in wild having significant amylolytic, cellulolytic, lipolytic proteolytic activities used fermentation 15 37 °C. Fermentation effective significantly reducing fibre content anti-nutritional factors, such as tannins, phytic acid neurotoxin, β-ODAP enhancing available free amino acids fatty acids. In terms growth response, feed conversion ratio efficiency ratio, incorporated resulted (P
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