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：323-323
出版社：Government of Western Australia / Department of Fisheries
摘要：The apparent digestibility of nutrients from kernel meals made from two narrow-leafed lupin
(Lupinus angustifolius) and two yellow lupin (L. luteus) varieties were compared. Two additional
ingredients, a L. luteus protein concentrate and a soybean reference, were also included. The
ingredients were added to a basal fish meal mash at 30% and the diets extruded. Each diet was
fed to three groups, one in each of three time-blocks, of Atlantic salmon (500 g) kept in 2000 l
of seawater at 15°C. After 8 days the salmon were stripped of faeces and apparent digestibility
calculated. There was no significant (P > 0.2) difference between ingredient apparent digestibility
for crude lipid. The reference diet showed a low crude protein digestibility in one time period,
when these data were removed there were significant differences between ingredient apparent
digestibility for crude protein. Soybean and L. angustifolius cv. Myallie (MKM) had significantly
lower AD for crude protein than L. luteus cv. Wodjil kernel meal (LKM) and protein concentrate
(LPC). A L. angustifolius cv. Belara kernel meal (BKM) was not significantly different to any
of the other ingredients. A second experiment aimed to determine the apparent digestibility of
several varieties of Lupinus angustifolius kernel meals fed to seawater Atlantic salmon (Salmo
salar L.). Faecal samples were stripped after 10 days on 5 experimental feeds containing 70%
of a reference diet (REF) and 30% of either L. angustifolius (cv. Gungarru) kernel meal (GKM),
L. angustifolius (cv. Mandelup) kernel meal (MaKM), L. angustifolius (cv. Myallie) kernel
meal (MKM), L. angustifolius (cv. Tanjil) kernel meal (TKM), or L. angustifolius (cv. 2173M)
kernel meal (2173KM). The apparent digestibility for crude protein was significantly higher for
GKM and MKM than for MAKM. Gross energy, crude lipid and phosphorus digestibility were
not different between ingredients. Ingredient crude protein digestibility was broadly similar to
other similar studies.
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