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- Shearer, K.D., et al. Show all 7 Authors
- Aquaculture 2002 no.1/4 pp. 305-321
- Salmo salar; lactic acid; fermentation; wheat flour; digestibility; nutrient availability; ingredients; energy content; extrusion; sodium
- ... The effects of lactic acid fermentation of wheat and barley whole meal flours (WMF) on digestibility parameters in Atlantic salmon were studied. The WMFs were inoculated with a specific Lactobacillus strain and fermented for 16 h at 30 degrees C prior to mixing with other feed ingredients and processing by extrusion. Fermentation of the WMFs significantly decreased total starch (P<0.01) and total ...