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. 2016 Sep 27;43(2):421–434. doi: 10.1007/s10695-016-0297-0

Fig. 3.

Fig. 3

Buffering capacity (light grey) and ash content (dark grey) on a kg−1 DM basis of the fish meal, Saccharomyces cerevisiae yeast (SC) and Wickerhamomyces anomalus and S. cerevisiae yeast (WA) ingredients. Values for each parameter followed by different lower case letters differ significantly (p < 0.05)