Impact of Pathotoxicity and Bioaccumulation of Lead on Fish Health and Ecosystem Dynamics
Sneha Lohar, Badal Mavry, Vaibhav Sharma, Anuj Sharma, Rajeev Kumar, Mahipal Singh Sankhla
A Review on Chitosan-Based Nanovaccines Against Newcastle Disease in Poultry
Zohaib Saeed, Muqadas, Rao Zahid Abbas, Muhammad Abdullah Qureshi
Impacts of Crowding Stress on Aquatic Animals and Its Mitigation Through Feed Additives Supplementation – A Review
Lee Seong Wei, Martina Irwan Khoo, Ramasamy Harikrishnan, Ümit Acar, Md Eilious Hosain, Mohamad Nor Azra, Ahmad Syazni Kamarudin, Lau Kia Kian, Hadiana, Wendy Wee
Phytogenics, Fermented Ingredients, Bee Products, Insect Additives, and Byproducts as Promising Dietary Supplements for Poultry
Karim El-Sabrout, Sohail Ahmad, Giovanni Buonaiuto
Evaluation of Silkworm Pupae Meal and Fish Protein Hydrolysate as a Sustainable Fish Meal Replacement in Striped Murrel (Channa Striata) Diet: Impact on Growth Performance, Enzyme Activity and IGF-1 Gene Expression
Govindharaj Sathishkumar, Nathan Felix, Amit Ranjan, Arumugam Uma, Kalaivanan Rajalakshmi
Microbial Activities Integration Among Aquaculture Systems for Better Sustainability – A Review
Mohamed R. Soaudy, Abdallah Ghonimy
Recent Progress in Sustainable Fish Byproduct Utilization: Unveiling Fish Collagen as a Potential Wound Healing Agent
Abdul Aziz Jaziri, Rossita Shapawi, Ruzaidi Azli Mohd Mokhtar, Wan Norhana Md. Noordin, Sukoso, Nurul Huda
Alternative Feed Ingredients for Yellow Corn and Soybean Meal in Poultry
Ahmed A. Saleh, Abdullah S. Alawam, Tarek A. Ebeid, Basheer Nusairat, Mohamed S. El-Kholy, Hassan A. Rudayni, Ahmed A. Allam, Mahmoud Alagawany
Microplastic Pollution in Aquatic Ecosystems: A Comprehensive Review of Impacts on Aquatic Animals
Mohammad Hossein Khanjani, Alireza Mohammadi
When it Comes to Microplastic Pollution, is the Aquaculture Industry a Victim or Perpetrator?
Ece Kılıç, Erkan Uğurlu, Nebil Yücel
Composition of Volatile Compounds as an Effect of Fatty Acid Catabolism During Long-Term Fermentation of Dry-Cured Salami-Type Sausages, Made From Meat of Polish Red (PR) and White-Backed (WB) Cattle Breeds with the Addition of White and Black Garlic*
Ewelina Węsierska, Małgorzata Pasternak, Katarzyna Niemczyńska-Wróbel, Robert Gąsior, Krzysztof Wojtycza, Jacek Słupski
