Texture is one of the food quality attributes affecting the consumer's acceptability and the
market value. Fish and shellfish undergo weakening or softening of muscle, particularly …

Protein is the most abundant ingredient in both natural and prepared diets of penaeid
shrimp. The assessment of protein digestion through the developmental stages of penaeids …

The evolution of the digestive enzyme equipment in seabream from hatching to 30 days old
larvae was studied; there was a progressive increase in the activity of protease, amylase …

ABSTRACT Proteinases (EC 3.4. 21‐24) in langostilla extract and crayfish hepatopancreas
were classified using site specific effectors or chelators for either serine, cysteine, aspartic or …

This study attempted to characterize three major classes of digestive enzymes in arowana
fish, a popular and highly valuable ornamental fish species using specific substrates and …

A series of studies based on biochemical assays and electrophoretical observations was
conducted in order to partially characterise various types of proteases present in the …

Digestive proteases present in two sparids, seabream (Sparus aurata) and common dentex
(Dentex dentex), have been characterized using both biochemical and electrophoretic …

In the present study, dietary resveratrol (RE) and Lactobacillus acidophilus (LAB) were
individually or combined added to the diet of common carp (Cyprinus carpio) to protect …

A pH-stat in vitro assay method using enzyme fraction from fish pyloric ceca was developed
for estimating protein digestibility in salmonid diets. The data obtained by pH-stat method …

Department of Fisheries Sciences and Engineering, Faculty of Natural Resources, University
of Jiroft, Jiroft, Kerman, Iran♦ Corresponding author: shajirezaee@ ujiroft. ac. ir abstract …