The Effects of Various Dietary Protein and Lipid Sources on the Growth and Physiology of Cultured Marron (Cherax cainii)
The research was conducted to investigate the efficacy of various dietary animal and plant-based protein and lipid ingredients on the growth, survival, immunity, and health of cultured marron. The effect of these selected diets was also evaluated on the physiology of the marron when they were starve...
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| Format: | Thesis |
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Curtin University
2024
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| Online Access: | http://hdl.handle.net/20.500.11937/98107 |
| _version_ | 1848766362014449664 |
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| author | Dao, Thi Thanh Thuy |
| author_facet | Dao, Thi Thanh Thuy |
| author_sort | Dao, Thi Thanh Thuy |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | The research was conducted to investigate the efficacy of various dietary animal and plant-based protein and lipid ingredients on the growth, survival, immunity, and health of cultured marron. The effect of these selected diets was also evaluated on the physiology of the marron when they were starved for 45 days. The digestive coefficient was also determined on 0+ marron. The animal-based ingredients were relatively more effective in enhancing the performance of marron. |
| first_indexed | 2025-11-14T11:49:56Z |
| format | Thesis |
| id | curtin-20.500.11937-98107 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T11:49:56Z |
| publishDate | 2024 |
| publisher | Curtin University |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-981072025-07-18T03:27:57Z The Effects of Various Dietary Protein and Lipid Sources on the Growth and Physiology of Cultured Marron (Cherax cainii) Dao, Thi Thanh Thuy The research was conducted to investigate the efficacy of various dietary animal and plant-based protein and lipid ingredients on the growth, survival, immunity, and health of cultured marron. The effect of these selected diets was also evaluated on the physiology of the marron when they were starved for 45 days. The digestive coefficient was also determined on 0+ marron. The animal-based ingredients were relatively more effective in enhancing the performance of marron. 2024 Thesis http://hdl.handle.net/20.500.11937/98107 Curtin University fulltext |
| spellingShingle | Dao, Thi Thanh Thuy The Effects of Various Dietary Protein and Lipid Sources on the Growth and Physiology of Cultured Marron (Cherax cainii) |
| title | The Effects of Various Dietary Protein and Lipid Sources on the Growth
and Physiology of Cultured Marron (Cherax cainii) |
| title_full | The Effects of Various Dietary Protein and Lipid Sources on the Growth
and Physiology of Cultured Marron (Cherax cainii) |
| title_fullStr | The Effects of Various Dietary Protein and Lipid Sources on the Growth
and Physiology of Cultured Marron (Cherax cainii) |
| title_full_unstemmed | The Effects of Various Dietary Protein and Lipid Sources on the Growth
and Physiology of Cultured Marron (Cherax cainii) |
| title_short | The Effects of Various Dietary Protein and Lipid Sources on the Growth
and Physiology of Cultured Marron (Cherax cainii) |
| title_sort | effects of various dietary protein and lipid sources on the growth
and physiology of cultured marron (cherax cainii) |
| url | http://hdl.handle.net/20.500.11937/98107 |