title: [Influence of an elevation of the temperature of water on the digestibility of dry matter, nitrogen and energy of food distributed to the rainbow trout (Salmo gairdneri Rich)].
abstract: Rainbow trout adapted to a water temperature of 10 degrees C were subjected to an abrupt rise in temperature (from 10 to 18 degrees C) in a 24-h period. Fish maintained in recirculated water were fed to satiation twice a day and their feed intakes were recorded. Changes in dry matter, nitrogen and energy digestibility were measured each day at 10 degrees C and during the course of acclimatation to 18 degrees C. Low water temperature (10 degrees C) was characterized by a feed intake of 1.84 g (DM)/fish/day; digestibility values were as follows: dry matter 62.15 p. 100, nitrogen 86.91 p. 100, energy 70.60 p. 100. High water temperature (18 degrees C) was characterized by a feed intake of 3.75 g (DM)/fish/day; digestibility values were as follows: dry matter 66.08 p. 100, nitrogen 89.57 p. 100, energy 73.52 p. 100. The daily patterns in digestibility were affected by the rise in temperature. The digestibility values were stabilized by day 7 after the positive thermal shock.
mesh_terms: D000818:Animals; D004063:Digestion; D004435:Eating; D004734:Energy Metabolism; D005502:Food; D006358:Hot Temperature; D009584:Nitrogen / Q000378:metabolism*; D012487:Salmonidae / Q000502:physiology*; D014337:Trout / Q000502:physiology*
chemical_list: D009584:Nitrogen
vernacular_title: Influence d'une élévation de la température de l'eau sur la digestibilité de la matière sèche, de l'azote et de l'énergie de l'aliment distribué à la truite arc-en-ciel (Salmo gairdneri Rich).