[Nutritive value of white lupin (Lupinus albus var Lutop) in rainbow trout (Oncorhynchus mykiss). Effect of extrusion cooking].
Two experiments were conducted in rainbow trout (Oncorhynchus mykiss) to assess the nutritional value of diets containing crude (LC) or extruded at 120 degrees C (LE1) and 145 degrees C (LE2) lupin var "Lutop" as a partial protein source. In the first experiment, the apparent digestibility coefficient (ADC) of diets with 20 and 30% lupin was measured. In a second trial, the effects of diet containing 20% crude and extruded lupin on growth performance of trout were analyzed. It was found that the ADC of dry matter, proteins and lipids decreased with the incorporation of 20% crude lupin. The extrusion-cooking process increased the digestive utilization of nutrients, especially the nitrogen-free extract. After 83 d of feeding, decreased growth performance was observed in trout fed on LC diet. Those fed diets LE1 or LE2 showed increased growth, food intake, food efficiency and protein retention, attributed to the disappearance of antinutritional factors in extruded lupin.
Bangoula
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D
Laboratoire d'Ecophysiologie des poissons, université Paul-Sabatier, Toulouse, France.
Parent
J P
JP
Vellas
F
F
D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D004044:Dietary Proteins; D004063:Digestion; D007887:Fabaceae; D006358:Hot Temperature; D009753:Nutritive Value; D017686:Oncorhynchus mykiss / Q000254:growth & development / Q000502:physiology*; D010946:Plants, Medicinal
D004044:Dietary Proteins
Valeur alimentaire du lupin blanc (Lupinus albus var Lutop) chez la truite arc-en-ciel (Oncorhynchus mykiss). Effet de la cuisson-extrusion.