魚類與甲殼動(dòng)物營養(yǎng)學(xué)實(shí)驗(yàn)技術(shù)指南（ＦＡＯ版）

superfisherliu

NUTRITION OF FISH AND CRUSTACEANS A LABORATORY MANUAL

TABLE OF CONTENTSAQUILA II PROJECT STAFF
PROJECT PUBLICATIONS
ACKNOWLEDGEMENTS
PREPARATION OF THE DOCUMENT
1. INTRODUCTION
2. PREPARING SAMPLES FOR ANALYSIS
3. PROXIMATE ANALYSES
3.1. Moisture
3.2. Crude protein
3.2.1 Simple method proposed by Chow et al. (1980)
3.2.2 Standard MAFF (1982) method for determining proteins in feedstuffs and feed ingredients.
3.3. Crude lipids
3.4. Crude fibre
3.5. Ash
3.6. Nitrogen-free extract (NFE)
3.7. Corrections
4. SPECIAL ANALYSES
4.1. Determination of fibre by acid detergent
4.2. Determination of fibre by neutral detergent
4.3. Ash insoluble in chlorhydric acid
4.4. Total available carbohydrates (Clegg-Anthrone)
4.5. Protein and non-protein nitrogen
4.6. Determination of proteins by Lowry's method
4.7. Determination of urea
4.8. Uric acid
4.9. Ash soluble and insoluble in acid
4.10. Calcium
4.11. Determination of phosphorus
4.12. Determination of sodium chloride
4.13. Determination of potassium
4.14. Quantification of chromic oxide in faeces and feeds (Furukawa and Tsukahara, 1966)
4.15. Carpenter's method for determining available lysine (Tejada, 1985)
4.16. Analysis of molasses
5. ANTI-METABOLITES AND TOXINS IN FEEDSTUFFS
5.1. Rapid potenciometric method to measure urease activity in soyabean meal
5.2. Free gossypol in cottonseed meal
5.3. Determination of thioglucides
5.4. Analysis of aflatoxins
5.5. A rapid colorimetric method for the determination of mimosine (Matsumoto and Sherman, 1951)
5.6. Colorimetric method of determining canavanine (ARCHIBALD, 1946)
5.7. Determination of chlorhydric acid
5.8. Tannins in plants and fodders
5.9. Simple method for determining phytic acid (Wheeler and Ferrel, 1979)
5.10. Determination of saponins in plants and feeds (Fenwick and Oakenfull, 1983)
6. BIBLIOGRAPHY
ANNEX 1. FEED CLASSES BY COMPOSITION AND USE
ANNEX 2. RECOMMENDED LIMITS FOR SOME UNDESIRABLE SUBSTANCES IN FEED INGREDIENTS
ANNEX 3. SOME ANTI-NUTRIENT FACTORS IDENTIFIED IN DIFFERENT FEED INGREDIENTS


請(qǐng)下載附件中的電子資料（魚類與甲殼動(dòng)物營養(yǎng)學(xué)實(shí)驗(yàn)技術(shù)指南ＦＡＯ版　英文版）

[ 本帖最后由 superfisherliu 于 2007-8-28 23:44 編輯 ]

牧童

好資料啊
頂一把!

zhaoyuyong

對(duì)英文的要求比較高。

mzhdg

好東西，有沒有中文版，那樣就好多了

990431231

好資料不過得好好學(xué)英語了  呵呵

輕舞飛揚(yáng)

好好拜讀一下，順便把遺忘的英語記起！

fengzhengruiyi

好東西，有沒有中文版，那樣就好多了

維安動(dòng)保

好是好，但能比較熟練看懂的人不多。

yinheng1977

我有一些關(guān)于魚類體色白化的資料，要怎么才能發(fā)上來？

superfisherliu

壓縮成附件 然后發(fā)送上來