Optimized fermented lupin (Lupinus angustifolius) inclusion in juvenile barramundi (Lates calcarifer) diets

@inproceedings{Vo2015OptimizedFL,
  title={Optimized fermented lupin (Lupinus angustifolius) inclusion in juvenile barramundi (Lates calcarifer) diets},
  author={Binh Van Vo and Dien Phan Bui and Huy Q. Nguyen and R Fotedar},
  year={2015}
}
Abstract This study aimed to investigate if the fermentation of sweet lupin, Lupinus angustifolius , increases the inclusion level of the lupin by replacing fishmeal content in the formulated diets of juvenile barramundi. Sweet lupin kernel was fermented by Lactobacilli (3.10 8  CFU/g) for 72 h to be used to replace fishmeal at 0%, 30%, 45%, 60%, and 75% of inclusion levels. The results showed that the fermentation of lupin significantly reduced the amount of anti-nutrients and improved the… CONTINUE READING

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