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《JOURNAL OF AQUACULTURE》 1999-04
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Effects of the yeast Phaffia rhodozyma and astaxanthin in it on pigmentation and growing of the prawn M. rosenbergii

Lu yuhua;Jin zhengyu;Xu xuething(School of Food Science & Technology, Wuxi University of Light Industry Wuxi 214036)  
The results of the feeding experiment of prawns showed that the yeast(P rhodozyma )containing astax-anthin could improve the rate of weight gain by 14. 48% and the survival rate by 21- 66%. And the color ofthe prawn M. rosenbergi was improved evidently,and the carotenoids concentration of the prawn shell wasimproved by 40. 40%.
【CateGory Index】: S966
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