Theses generales publico-imperiales hispano-regio-canonicae

Copia digital. Madrid : Ministerio de Educación, Cultura y Deporte. Subdirección General de Coordinación Bibliotecaria, 2016Marca tip. en port.Sign.: [ ]3, A-F2, G3Grab. calc. representando a San Pedro en r. de sign. [ ]2 : " D. Is. Lariz ... Spt. 1775

Pontificae theses : quas ut fructus palaestrae litterariae excurrentis anni

Copia digital. Madrid : Ministerio de Educación, Cultura y Deporte. Subdirección General de Coordinación Bibliotecaria, 2016Fecha en tít. : 7 de Junio de 1781Marca tip. en port.Grab. calc. de la Virgen del Carmen en r. de sign. [ ]2: "Lariz"[ ]2, A-B2, C

Theoremata philosophica, juxta angelicam doctrinam S. Thomae Aquinatis, deprompta

Fecha dada en el tit.: 1766Sign.: [ ]3, A-C4 [i.e. A-D4], E

Theses philosophiae publicae concertationi

Copia digital. Madrid : Ministerio de Educación, Cultura y Deporte. Subdirección General de Coordinación Bibliotecaria, 2016Fecha dada en el tít.: 1778Sign.: [ ]3, A-C4, D2Grab. calc. en v. de sign. [ ]2: "Lariz me dt. et escpt.", representando a San Juan Nepomucen

Propositiones ex universa philosophia

Copia digital. Madrid : Ministerio de Educación, Cultura y Deporte. Subdirección General de Coordinación Bibliotecaria, 2016Marca tip. en port.Sign.: [ ]2, A-L2Grab. cal. de la Virgen de los Dolores en r. de sign. [ ]2: "Lariz me dl. et sculp.

Theses philosophicae

Sign.: [ ]3, A-I2Texto con apost. marg.Grab. xil. de la Virgen de la Asunción en r. de sign. [ ]

Feeding Preferences and the Nutritional Value of Tropical Algae for the Abalone Haliotis asinina

Understanding the feeding preferences of abalone (high-value marine herbivores) is integral to new species development in aquaculture because of the expected link between preference and performance. Performance relates directly to the nutritional value of algae – or any feedstock – which in turn is driven by the amino acid content and profile, and specifically the content of the limiting essential amino acids. However, the relationship between feeding preferences, consumption and amino acid content of algae have rarely been simultaneously investigated for abalone, and never for the emerging target species Haliotis asinina. Here we found that the tropical H. asinina had strong and consistent preferences for the red alga Hypnea pannosa and the green alga Ulva flexuosa, but no overarching relationship between protein content (sum of amino acids) and preference existed. For example, preferred Hypnea and Ulva had distinctly different protein contents (12.64 vs. 2.99 g 100 g−1) and the protein-rich Asparagopsis taxiformis (>15 g 100 g−1 of dry weight) was one of the least preferred algae. The limiting amino acid in all algae was methionine, followed by histidine or lysine. Furthermore we demonstrated that preferences can largely be removed using carrageenan as a binder for dried alga, most likely acting as a feeding attractant or stimulant. The apparent decoupling between feeding preference and algal nutritive values may be due to a trade off between nutritive values and grazing deterrence associated with physical and chemical properties

Urease activity in soybean meal: effect on its nutritional quality and on growth and survival of Penaeus monodon juveniles.

Based on the results of a survey conducted on the urease activity (UA) in commercial shrimp feed containing soybean meal (SBM) (0.00-29. 70 ppm UA), a study was carried out to determine the effects of different heat treatments on the UA, and on the nutritional quality of SBM. The effect of these heat treated SBMs when incorporated into shrimp diet on the growth and survival of Penaeus monodon juveniles was likewise tested. Various levels of UA in SBM were obtained with different heat treatments. Six practical diets were formulated and contained 0.00 (SBM heated at !20°C for 20 min); 0.50 (SBM heated at 60°C for 160 min); 4.0 (SBM heated at 60°C for 80 min); 8.0 (SBM heated at 60°C for 40 min); 11.0 (SBM heated at 60°C for 20 min) and 22.0 ppm UA (without heating). These diets were fed to P. monodon (average weight = 4.24±0.10 g) juveniles for a period of 60 days. Results showed that protein quality in terms of amino acid content of SBM was not significantly affected by the different heat treatments. Weight gains of shrimps fed diets with 8.0, 11.0, 25.0 ppm UA were significantly lower than those fed other diets. Survival of shrimps was lowest with diets containing unheated SBM, but this was not significalltly different from those heated at 60°C. Heat treatment of SBM at 120°C is adequate to be an effective ingredient in shrimp diets

Butylated hydroxytoluene: its effect on the quality of shrimp diet stored at various temperatures and on growth and survival of Penaeus monodon juveniles

Shrimp diets with and without the antioxidant, butylated hydroxytoluene (BHT) were stored at 10°, 20°, 28°–30°, and 40°C for 10 weeks. To monitor lipolysis and lipid oxidation, free fatty acid (FFA) content, peroxide values (PVs), and malonaldehyde (MAL) levels were measured from the extracted lipids of the stored diets. Fatty acid levels of the diets increased between the initial and final samplings and the increase was higher (8.4%) in diets without BHT stored at 40°C after 10 weeks. Peroxide values of the extracted lipids were low and fluctuated monthly between 2.2 and 7.4 mmol/kg fat. MAL levels increased in diets with and without BHT except those stored at 10°C for 4 weeks. Diets with BHT stored at 10°C had the lowest (8.7 mg MAL/kg fat) MAL levels and diets without BHT stored at 40°C for 10 weeks had the highest (16.9 mg MAL/kg fat). Shrimp fed diets with BHT gained 5.7–6.4× their initial weight after 10 weeks of rearing. Their growth was significantly better than those fed diets without BHT (4–6×) during the 60-day culture period. Survival was significantly higher in those fed diets with BHT (87–88%) than those without BHT (75–85%). No hepatopancreatic lesions were seen in shrimp samples fed diets with and without BHT and stored at various temperatures. The incorporation of BHT in shrimp feed is necessary if the feed is to be stored at 40°C for 10 weeks.The author wish to thank the International Foundation for Science for funding this study