标题：A comparison of the digestibility of lupin kernel
meals when fed to rainbow trout (Oncorhynchus
mykiss), Atlantic salmon (Salmo salar ) and Black
tiger shrimp
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：420-420
出版社：Government of Western Australia / Department of Fisheries
摘要：This study compared the ingredient digestibilities of a series of lupin (L. angustifolius) kernel
meals when fed to either Atlantic salmon, Black tiger shrimp or Rainbow trout in three independent
studies. Digestibility of the nitrogen (protein) content of the lupin kernel meals was lowest in the
Atlantic salmon (0.735 ¡À 0.036) and highest in the Black tiger shrimp (0.935 ¡À 0.005). Variability
among the nitrogen digestibilities was lowest for the Black tiger shrimp (range 0.928 to 0.950)
and highest for the Rainbow trout (range 0.655 to 1.083). Digestibility of the energy content of the
lupin kernel meals was lowest in the Rainbow trout (0.605 ± 0.029) and highest in the Black tiger
prawns (0.746 ± 0.016). Variability among the energy digestibilities was lowest for the Rainbow
trout (range 0.526 to 0.624) and highest for the Atlantic salmon (range 0.599 to 0.753). There was
limited correlation between the digestibilities of the ingredients between the three experiments. The
strongest correlations were those between the Black tiger shrimp and Atlantic salmon for nitrogen
(R2=0.997). However, a lack of variability in the digestibility values used in this assessment
resulted in limited viability of the correlation, with a regression coefficient of –0.03x indicating
a lack of response between the two digestibility assessments despite a high-level of linearity in
the data. Diet energy digestibilities were generally more poorly correlated than the diet nitrogen
digestibilities, with only a single correlation being of any significance (Rainbow trout vs Black
tiger shrimp; R2=0.675). In contrast to earlier comparisons, correlations between Atlantic salmon
and rainbow trout digestibilities were consistently poor for both nitrogen and energy digestibilities.
The lack consistent correlation between ingredient digestibilities demonstrates the need for such
trials to be wholly conducted within the one laboratory to minimise inter-laboratory variance.
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