Francisco Valdez-González

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This study evaluated the effects of diets with fermented duckweed flour (Lemna sp.) (FDF) on growth performance and gene expression in Pacific white shrimp, Litopenaeus vannamei. Shrimp were cultured in an outdoor system during 50 days and fed diets containing 0, 5, 15, 25, and 35 % FDF replacing fishmeal (FM) (diets D0, D5, D15, D25, and D35,(More)
BACKGROUND Bioprocessing of ingredients by solid-state fermentation is a low-cost technique for preparing diets. It is performed by adding microorganisms such as Rhizopus oligosporus to bean grains, achieving minimal degradation of nutrients and a significant improvement in digestibility. In particular, fermentation induces favorable changes in beans by(More)
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