This study was conducted to evaluate the efficacy of live food (Artemia urmiana) and commercial diet in rearing of Oncorhynchus mykiss larvae. Experiment started when larvae were 0.12g in weight. Triplicate groups of fish were offered one of four treatments: (1) a commercial starter food (2) live Artemia urmiana nauplii (for 3 days) (3) live Artemia urmiana nauplii (for 7 days) and (4) combin...

  This study was conducted to evaluate the efficacy of live food (Artemia urmiana) and commercial diet in rearing of Oncorhynchus mykiss larvae. Experiment started when larvae were 0.12g in weight. Triplicate groups of fish were offered one of four treatments: (1) a commercial starter food (2) live Artemia urmiana nauplii (for 3 days) (3) live Artemia urmiana nauplii (for 7 days) and (4) combin...

Effects of using n-3 HUFA-enriched Artemia and non-enriched Artemia as the starter food for growth and survival of rainbow trout larvae compared to commercial concentrated food were investigated in this study. The larvae with average weight of 92.9 mg were fed for 20 days with four food treatments included of commercial concentrated food, newly hatched Artemia, enriched Artemia, and mixture of ...

effects of using n-3 hufa-enriched artemia and non-enriched artemia as the starter food for growth and survival of rainbow trout larvae compared to commercial concentrated food were investigated in this study. the larvae with average weight of 92.9 mg were fed for 20 days with four food treatments included of commercial concentrated food, newly hatched artemia, enriched artemia, and mixture of ...

Starter cultures provide a basis in the production of fermented foods. Probiotics are the most important group of bacterial starter cultures. Commercial starter cultures were initially supplied in liquid form prior to the production of concentrated starter cultures. Progress in biotechnology later led to the application of concentrated starter cultures in frozen and freeze dried forms for direc...

The effect of essential fatty acids (EFA) and vitamin C-enriched Artemia nauplii on growth, survival, and resistance to temperature (high) stress in rainbow trout larvae reared in tanks were investigated. The larvae (average weight 120.43mg±13.5) were fed 6 times daily starting at the onset of exogenous feeding for 1 week. Triplicate groups of fish were offered one of four treatments (1) commer...

The effect of essential fatty acids (EFA) and vitamin C-enriched Artemia nauplii on growth, survival, and resistance to temperature (high) stress in rainbow trout larvae reared in tanks were investigated. The larvae (average weight 120.43mg±13.5) were fed 6 times daily starting at the onset of exogenous feeding for 1 week. Triplicate groups of fish were offered one of four treatments (1) commer...

In this research, the chemical and microbiological characteristics of white brined cheeses produced with five differen starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese starter culture, were examined during 60- day ripening period. Results of statistical analysis showed that the type of starter culture had a signific...

Benzoic acid is occasionally used as a raw material supplement in food products and is sometimes generated during the fermentation process. In this study, the production of naturally occurring yogurt preservatives was investigated for various starter cultures and incubation temperatures, and considered food regulations. Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus delbru...

In this research, the chemical and microbiological characteristics of white brined cheeses produced with five differen starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese starter culture, were examined during 60- day ripening period. Results of statistical analysis showed that the type of starter culture had a signific...