http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2159556-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e2c42e593615321ee2bcbc1fafe55f51 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-10 |
| filingDate | 1999-08-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2000-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_08d2a7db84dbaad59ec608c5ae426760 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0f0bd2723d24668070c3c32f61124cc7 |
| publicationDate | 2000-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2159556-C1 |
| titleOfInvention | Method of preparing feed for sturgeon young fish |
| abstract | FIELD: pisciculture. SUBSTANCE: hydrolyzate with non-separated non-fermented protein residue and moisture content 35-40%, obtained from fish with degree of hydrolysis 23 to 41% with regard to non-protein nitrogen related to total nitrogen of raw material, is added to fish feed as fish flour substituent in amount 50-60% of the weight of feed mixture. Hydrolysis is carried out with 30% of water based on the weight of minced fish at temperature 55-60 C and pH 6.6 in autoproteolysis mode using proteolytic enzyme preparations. Wetting of feed ingredients is provided by hydrolyzate moisture. EFFECT: increased fish survival and growth rate and reduced expenses owing to increased biological value of feed. 2 cl, 1 tbl, 3 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2787373-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2732919-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104171486-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2708923-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104171486-B |
| priorityDate | 1999-08-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.