1) La descarga del recurso depende de la página de origen
2) Para poder descargar el recurso, es necesario ser usuario registrado en Universia

Opción 1: Descargar recurso

Detalles del recurso


In order to assess the maximum replacement possibility of unicellular green algae with cheap food sources for feeding Artemia, two strains of Artemia urmiana and parthenogenetic Artemia were fed under laboratory condition using wheat bran, soybean meal and 50/50% mixed diet of wheat bran/soybean, each in 12 different concentrations together with different rations of Dunaliella salina for 15 days. The results were compared with those fed only on algae D. salina as control group. At the end of the experiment, control groups in each two strains (with 9.11mm growth and 86.25% survival in A. urmiana and 8.55mm growth and 85% survival in parthenogenetic Artemia) had almost the best condition. In A. urmiana treatments 95.8-88% replacement for algae of wheat bran, treatment 94% replacement for algae of soybean and treatments 97-94% replacement for algae of mixed wheat bran/ soybean showed no significant differences with control in both growth and survival. In parthenogenetic Artemia treatments 94-82% replacement for algae of wheat bran, treatments 91-88% replacement for algae of soybean and treatments 91-82% replacement for algae of mixed wheat bran/soybean showed no significant differences with their control in both growth and survival. According to the results, it seems that single-cell algae and their production requires exorbitant spending and personnel which can be replaced with easily affordable agricultural wastes, without need to specialized staff.

Pertenece a

Aquatic Commons  


Ownagh, E. -  Agh, N. -  Noori, F. - 

Id.: 70872056

Idioma: fa  - 

Versión: 1.0

Estado: Final

Tipo:  application/pdf - 

Palabras claveAquaculture - 

Tipo de recurso: Article  -  PeerReviewed  - 

Tipo de Interactividad: Expositivo

Nivel de Interactividad: muy bajo

Audiencia: Estudiante  -  Profesor  -  Autor  - 

Estructura: Atomic

Coste: no

Copyright: sí

Formatos:  application/pdf - 

Requerimientos técnicos:  Browser: Any - 

Relación: [References] http://aquaticcommons.org/21846/

Fecha de contribución: 12-ene-2018


* Ownagh, E. and Agh, N. and Noori, F. (2011) Optimizing the technique for replacement of unicellular algae with agricultural by-products in feeding Artemia urmiana and parthenogenetic Artemia. Iranian Scientific Fisheries Journal, 20(3), pp. 11-22.

Otros recursos del mismo autor(es)

  1. Comparison of the digestive enzyme activities in Artemia urmiana from nauplii to adult stages using different diets Due to the importance of adult Artemia in aquaculture, information regarding the digestive enzyme ac...

Otros recursos de la mismacolección

  1. Identification of a hermit crab, Clibanarius signatus, in Hormuz Island: abundance, sex ratio and shell selection behaviors In order to establish a complete list of the hermit crab species in the southern coast of Iran and a...
  2. The sub-lethal effects of cadmium on some gill histopathology in the cultivated Sterlet (Acipenser ruthenus) The sub-lethal effects of water-born Cadmium (Cd) on histopathological changes of gill tissues were ...
  3. Effect of different dietary protein and energy levels on growth of juvenile Beluga (Huso huso) A 2 × 4 factorial design was conducted to study the effects of dietary protein and energy levels on ...
  4. Morpho-anatomical studies on red alga Gracilaria corticata in the Persian Gulf and Oman Sea The speciemns of red algae “Gracilaria corticata” were collected from the rocky intertidal shores in...
  5. Incidence of streptococcusis in rainbow trout (Oncorhynchus mykiss ) farms in Haraz River in Mazandaran Province, Iran One of the most important bacterial fish diseases which have caused some outbreaks in rainbow trout ...

Aviso de cookies: Usamos cookies propias y de terceros para mejorar nuestros servicios, para análisis estadístico y para mostrarle publicidad. Si continua navegando consideramos que acepta su uso en los términos establecidos en la Política de cookies.