| 摘要 |
The food mixt. for trout culture based on carbohydrates, protein, fats and the usual additives contains 8-25 g/dt of enzymes with amylolytic action. Pref. the food mixt. contains enzymes with an alpha-amylase activity of 9.0 x 10 power 3 to 4.0 x 10 power 4 IU/kg of food and a glucoamylase activity of 6.5 x 10 power 5 to 1.9 x 10 power 6 U/kg, where IU is the catalytic activity which degrades 1 micro-mol of starch, in a Lintner starch soln. to dextrins under defined conditions, in 1 minute and U is the enzyme activity which liberates 1 micro-mol of glucose, from Zylkowsky starch soln. under defined conditions, in 1 minute. The enzymes are the culture prod. from Aspergillus and Bacillus microorganisms, or are rennet enzymes from calves' stomachs. ADVANTAGE - The amt. of food needed can be reduced. The compsn. of the food mixt. can be adapted to the needs of fish at different ages. |
