The Effects of Various Dietary Protein and Lipid Sources on the Growth and Physiology of Cultured Marron (Cherax cainii)
| dc.contributor.author | Dao, Thi Thanh Thuy | |
| dc.contributor.supervisor | Ravi Fotedar | en_US |
| dc.contributor.supervisor | Janet Howieson | en_US |
| dc.contributor.supervisor | Sanjay Gupta | en_US |
| dc.date.accessioned | 2025-07-18T03:27:57Z | |
| dc.date.available | 2025-07-18T03:27:57Z | |
| dc.date.issued | 2024 | en_US |
| dc.identifier.uri | http://hdl.handle.net/20.500.11937/98107 | |
| dc.description.abstract |
The research was conducted to investigate the efficacy of various dietary animal and plant-based protein and lipid ingredients on the growth, survival, immunity, and health of cultured marron. The effect of these selected diets was also evaluated on the physiology of the marron when they were starved for 45 days. The digestive coefficient was also determined on 0+ marron. The animal-based ingredients were relatively more effective in enhancing the performance of marron. | en_US |
| dc.publisher | Curtin University | en_US |
| dc.title | The Effects of Various Dietary Protein and Lipid Sources on the Growth and Physiology of Cultured Marron (Cherax cainii) | en_US |
| dc.type | Thesis | en_US |
| dcterms.educationLevel | PhD | en_US |
| curtin.department | School of Molecular and Life Sciences | en_US |
| curtin.accessStatus | Open access | en_US |
| curtin.faculty | Science and Engineering | en_US |
| curtin.contributor.orcid | Dao, Thi Thanh Thuy [0009-0004-4274-5227] | en_US |