Results 131 to 140 of about 41,156 (277)

Assessment of the hormesis effect and toxic damage of short-term low-dose aflatoxin B1 in grass carp (Ctenopharyngodon idellus)

open access: yesFrontiers in Marine Science
The present study was conducted to evaluate the hormesis and toxicity of short-term low-dose aflatoxin B1 in grass carp (Ctenopharyngodon idellus). Triplicate isonitrogenous and isocaloric aflatoxin B1 diets—CD (control, 0 ug/kg), D1 (20 ug/kg), and D2 ...
Jin-long Li   +7 more
doaj   +1 more source

Comparative analysis of carp farming costs in Iran, in 1996 and 2001 [PDF]

open access: yes, 2009
Carp is one of the most widely cultivated warm water fish, which has been introduced into many countries. It is essential for the manager of a carp farm to know the production costs and their evolution, showing the main inputs on which the cost reduction
Salehi, H.
core  

Aquaculture Asia, Vol. 11, No. 1, pp.1-36, January - March 2006 [PDF]

open access: yes, 2006
*Table of Contents* Research & farming techniques Nursery rearing of Puntius goniotus: A preliminary trial K.N. Mohnta, J.K. Jena & S.N. Mohanty Artemia enrichment and biomass production for larval finfish and shellfish culture A.S.

core  

Information sheet 25: Elodea nutallii, Nuttall's Pondweed [PDF]

open access: yes, 2010
Information sheet on control of Elodea ...
Duenas, M.A., Newman, J.R.
core  

Immunomodulation with Probiotics Against Aeromonas veronii in Grass Carp (Ctenopharyngodon idellus) [PDF]

open access: yes, 2018
Aeromonas comprisea wide range of opportunistic bacteria that cause septicemia (blood poisoning)in fish.Withexpandingaquaculture, myriad methods have been used to combat these pathologiesincludingprobiotics and plant extracts which ...
Cao, X., Caoa, X., Chena, J., Liua, L.
core  

Lipidomics analysis reveals new insights into crisp grass carp associated with meat texture

open access: yesHeliyon
Feeding faba beans to grass carp could crisp its muscle texture to avoid softening, the relationship between texture formation throughout the crisping process and the critical lipids regulating the fish quality has not yet been clarified.
Meilin Hao   +4 more
doaj   +1 more source

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