标题：A comparison of the digestibility of a range of
lupin and soybean protein products when fed to
either Atlantic salmon (Salmo salar ) or rainbow trout
期刊名称：Western Australia. Fisheries Department. Fisheries Research Reports
印刷版ISSN：1035-4549
出版年度：2008
卷号：178
页码：292-292
出版社：Government of Western Australia / Department of Fisheries
摘要：This study compares the digestibility of a series of lupin and soybean protein products when fed to
either rainbow trout or Atlantic salmon. The test ingredients in the study, from one of two key grain
resources (lupins: Lupinus angustifolius and soybeans), represented various levels of processing
of each grain in order to increase the protein content of the meals. A reference ingredient of
enzymatically-hydrolyzed casein (EHC) was also included in the study. The rainbow trout (266
± 18 g) were housed in freshwater tanks (250 l, salinity < 1 ‰, 22.1 ± 1.8°C) and acclimated to
the diets for six days before faecal collection commenced. The Atlantic salmon (66 ± 10 g) were
housed in similar freshwater tanks (250 l, salinity < 1 ‰, 15°C) and acclimated to the diets for at
least six days before faecal collection commenced. Faeces were collected from each fish species
using settlement collection methods. The digestibility of organic matter, phosphorus, energy and
nitrogen was assessed using the diet-substitution method, with each test ingredient included in
the diet at 30%. Several differences were observed between the two fish species in their capacity
to digest nutrients and energy from each of the products. Organic matter and energy digestibility
of each of the ingredients was largely reflective of the protein content of each ingredient. Protein
digestibilities were generally consistent between the two fish species with only lupin kernel meal
having a significantly higher digestibility when fed to Atlantic salmon than rainbow trout and
the soybean protein concentrate a significantly lower digestibility. Although limited differences
in protein digestibility were noted among the ingredients when fed to rainbow trout, more
substantial differences were noted when the same ingredients were fed to Atlantic salmon. The
digestible energy value of the range of products examined was generally higher in Atlantic salmon
than rainbow trout. A clear difference between the two fish species was their capacity to digest
phosphorus from the ingredients, with several of the plant protein ingredients showing differences
in phosphorus digestibility between the two fish species. Generally, both series of grain products
have excellent potential as feed ingredients for either of these species. However, the digestive
capacity of Atlantic salmon appears to more positively respond to the absence of dietary nonstarch
polysaccharide content than that of rainbow trout.
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