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dc.contributor.authorBautista-Teruel, M. N.
dc.contributor.authorSubosa, P. F.
dc.date.accessioned2011-06-22T09:35:44Z
dc.date.available2011-06-22T09:35:44Z
dc.date.issued1998
dc.identifier.citationBautista-Teruel, M. N., & Subosa, P. F. (1998). Urease activity in soybean meal: effect on its nutritional quality and on growth and survival of Penaeus monodon juveniles. In M. Beveridge, R. Fuchs, J. Furberg, N. Kautsky, A. Reilly, & P. Sorgeloos (Eds.), Aquaculture Research and Sustainable Development in Inland and Coastal Regions in South-East Asia, Proceedings of an IFS/EU Workshop, Can Tho, Vietnam, 18-22 March 1996 (pp. 168–176). Stockholm, Sweden: International Foundation for Science.en
dc.identifier.isbn9185798479
dc.identifier.urihttp://hdl.handle.net/10862/422
dc.description.abstractBased on the results of a survey conducted on the urease activity (UA) in commercial shrimp feed containing soybean meal (SBM) (0.00-29. 70 ppm UA), a study was carried out to determine the effects of different heat treatments on the UA, and on the nutritional quality of SBM. The effect of these heat treated SBMs when incorporated into shrimp diet on the growth and survival of Penaeus monodon juveniles was likewise tested. Various levels of UA in SBM were obtained with different heat treatments. Six practical diets were formulated and contained 0.00 (SBM heated at !20°C for 20 min); 0.50 (SBM heated at 60°C for 160 min); 4.0 (SBM heated at 60°C for 80 min); 8.0 (SBM heated at 60°C for 40 min); 11.0 (SBM heated at 60°C for 20 min) and 22.0 ppm UA (without heating). These diets were fed to P. monodon (average weight = 4.24±0.10 g) juveniles for a period of 60 days. Results showed that protein quality in terms of amino acid content of SBM was not significantly affected by the different heat treatments. Weight gains of shrimps fed diets with 8.0, 11.0, 25.0 ppm UA were significantly lower than those fed other diets. Survival of shrimps was lowest with diets containing unheated SBM, but this was not significalltly different from those heated at 60°C. Heat treatment of SBM at 120°C is adequate to be an effective ingredient in shrimp diets.en
dc.language.isoenen
dc.publisherInternational Foundation for Scienceen
dc.subjectFinfishesen
dc.subjectShrimp culture -- Feeding and feedsen
dc.subjectSoybean mealen
dc.subjectProteinsen
dc.subjectJuvenilesen
dc.subjectHeatingen
dc.subjectEnzymesen
dc.subjectPhilippinesen
dc.subjectPrawns and shrimpsen
dc.subjectGiant tiger shrimpen
dc.subjectPenaeus monodonen
dc.subjectSolubilityen
dc.subjectAmino acidsen
dc.subjectSoybeansen
dc.subjectHeat treatmenten
dc.subjectSoybean mealen
dc.subjectNutritive valueen
dc.subjectUreaseen
dc.subject.lccVF SP 0226
dc.titleUrease activity in soybean meal: effect on its nutritional quality and on growth and survival of Penaeus monodon juveniles.en
dc.typeConference paperen
dc.citation.spage168
dc.citation.epage176
dc.citation.conferenceTitleAquaculture Research and Sustainable Development in Inland and Coastal Regions in South-East Asia, Proceedings of an IFS/EU Workshop, Can Tho, Vietnam, 18-22 March 1996en


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