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：249-249
出版社：Government of Western Australia / Department of Fisheries
摘要：This study examines the palatability and discrete nutritional evaluation of some prototype lupin
protein concentrates (PC) when fed to rainbow trout. Products were developed from both Lupinus
angustifolius and L. luteus kernel meals with an increase in protein of 415 g/kg DM to 690 g/
kg DM for L. angustifolius and 545 g/kg DM to 750 g/kg DM for L. luteus respectively. This
study completes a three-phase approach to evaluating the nutritional value of these products.
The digestibility of energy, nitrogen, phosphorus and organic matter were determined in earlier
studies using the diet substitution approach. The apparent digestibility of the energy from the
L. angustifolius PC and the L. luteus PC, along with the apparent protein digestibility were
used to formulate two series of experimental diets to examine both the palatability and discrete
nutritional value of the products. Serial inclusion of either PC at 0%, 10%, 20%, 30% and 40%
into a typical salmonid diet specification allowed an examination of the palatability of each
product. Additional negative-controls, based on the 0% diets with inclusion of sulfamerazine
sodium, were included in the experiment to demonstrate the capacity of the experiment to
detect significant palatability issues. No significant effects of inclusion of either PC on any
fish performance criteria, such as feed intake or growth, were identified. In contrast, significant
reductions in feed intake and consequently growth were observed from fish fed either of the
negative controls. This experiment demonstrated that each PC was highly palatable at inclusion
levels up to and including 40% of the diet. Using a protein-limited-restrictively-fed experimental
approach the discrete nutritional utilisation of each PC was defined. Growth of fish fed the PC
treatments was not significantly different to that of the 0% reference diet. Two control diets
with substitutions of cellulose to an equivalent inclusion level to that of the PC have provided
an indication of the net benefit of the test ingredients. This experiment demonstrated that each
PC provided equivalent nutritional value to the fish at either of the two inclusion levels (20%
and 40%). These PC’s differed in their viscosity and gelling properties which may allow feed
manufacturers the opportunity to manipulate the physical attributes of their feeds. These studies
show that the prototype PC’s have substantial potential as a prospective feed ingredient for the
aquaculture sector.
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