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。
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。
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