The limiting factors in the utilization of plant protein sources by fish are related to diet palatability, digestibility and essential amino acid balance.
水生动物对植物蛋白源的利用主要与适口性、消化率和必需氨基酸平衡相关。
Leguminous plant has been thinking highly because its high protein content, good palatability, higher productivity, economic and high-performance nitrogen fixation is attracted increasing attention.
豆科植物由于其高的粗蛋白含量，良好的适口性，较高的生产力及经济有效的固氮价值越来越受到人们的重视。
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