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t-,/rrr',r47c

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Brcvibdctein llatun C rue Cnttiyarion<br />

EITecr ofAddition ofDiffsetrr L.veh ofMotssq<br />

Erer of Dirsenr L€vels of ctu6e ar Diflercnr Timc periods on<br />

crcwth of R rc v i ba. E I i M Jl av un<br />

ConDarison berween 2% Ctucose and 2zocunh<br />

Ydr rludge Supplemenrsrion<br />

Detemimtion of He€srinS l-ill|le fo. Brevibact.ri@ flarM<br />

Growt[ Kin.tic<br />

Ov€nlew for B-Pfft ofChiprer-4<br />

C NUTRITIONAL EVALUATION OF BIOMASS THROUGH<br />

AMNIO ACID COMPOSITION AND CHICK ASSAY<br />

objcctiva<br />

R€sulh ud Dtu.u$ion<br />

Atuino Acid CoDlosition<br />

Biologlcrl Evrtq.aion<br />

F€.d CoNumption<br />

WeightCain<br />

Feed Convdsion Ratio (FcR)<br />

Nel Prcrcin Uliljarion (NpU)<br />

prcrein Imcien€y turio (pER)<br />

Oveni€w for C-Prrt or ChrDr.r_4<br />

SUMMARV<br />

ACHIEVEMENTS<br />

Rf,COMENDATIONS<br />

BIDLIOGRAPHY<br />

APPENDIXCES<br />

I Ch.mical composition of rhc subsFare us.d duing he prfts of<br />

92<br />

93<br />

ihe 95<br />

91<br />

9l<br />

9E<br />

l0l<br />

104<br />

105<br />

r05<br />

105<br />

105<br />

t0E<br />

108<br />

t08<br />

109<br />

ll0 l<br />

ll4<br />

llE<br />

ll8<br />

119<br />

r!6<br />

t36<br />

I Percenl chemicdt composition ofbromass t3l<br />

lll Amino ac'd prcfileofbiomass_A snd biomass-B rDMd,o) D8<br />

rv chemr€t composition ofingredienrs us€d in rhe raxons {pscenu tl9<br />

r ( ompo$tjon ot vilaDin and minersl premix used in I he Eriols i qO<br />

', 1'lllf'. o, \d,ance or da'a shosing influence or def! ,ns of rice iai<br />

,,., po|snrngs on b,ooEs prorein yietd<br />

fdata showing inftu.nce oreid reunenr ofrice t42<br />

.. por6hh$ on bromass pror€in yield<br />

viir Amlysis of v&ianc. ot dara shosing e{Ier ot addilion of di0cr.nr l4l<br />

teveh otmolases on biomGs Drorein;ieH<br />

,^ 111{: -glJ-'I*- "f dar! ;howins rh. ,i.rd of bioms3 psrcin ar r44<br />

otrhar corbon lo nirrogs drios<br />

x Analysis ofvariance of data showing prcdrcrion ofbiomass prorein as t45

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