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Qualité nutritionnelle du Tilapia rouge (Oreochromis sp) nourri par deux aliments expérimentaux

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dc.contributor.author ABED, Fouzia
dc.contributor.author BELOUFA, Fatiha
dc.date.accessioned 2019-10-28T12:57:33Z
dc.date.available 2019-10-28T12:57:33Z
dc.date.issued 2019-09-18
dc.identifier.uri http://e-biblio.univ-mosta.dz/handle/123456789/13440
dc.description.abstract The main purpose of this work is to compare the nutritional quality of the flesh of the hybrid tilapia (called red) Oreochromis sp fed with flour based on bluefin tuna co-products with that of tilapia fed with commercial food. For this purpose, the proposed method is based on the analysis of the biochemical compositions of the flesh of two batches of fish fed differently (manufactured and commercial food). The research results concerning the overall chemical composition of the flesh of these two batches are more or less different and constitute an excellent source of protein for the batch tested against the control. Finally, on the basis of the data collected in this study, food made from marine co-products deserves our full attention and should be promoted on a large scale. en_US
dc.language.iso fr en_US
dc.subject Red tilapia flesh en_US
dc.subject chemical quality en_US
dc.subject Oreochromis sp en_US
dc.subject manufactured food en_US
dc.subject comSummary food en_US
dc.title Qualité nutritionnelle du Tilapia rouge (Oreochromis sp) nourri par deux aliments expérimentaux en_US
dc.type Other en_US


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