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Titolo:
NUTRITIVE-VALUE OF WHITE LUPIN (LUPINUS-A LBUS VAR LUTOP) FED TO RAINBOW-TROUT (ONCORHYNCHUS-MYKISS) - EFFECTS OF EXTRUSION-COOKING
Autore:
BANGOULA D; PARENT JP; VELLAS F;
Indirizzi:
UNIV TOULOUSE 3,ECOPHYSIOL POISSONS LAB,38 RUE 36 PONTS F-31078 TOULOUSE FRANCE UNIV TOULOUSE 3,ECOPHYSIOL POISSONS LAB,38 RUE 36 PONTS F-31078 TOULOUSE FRANCE
Titolo Testata:
Reproduction, nutrition, development
fascicolo: 4, volume: 33, anno: 1993,
pagine: 325 - 334
SICI:
0926-5287(1993)33:4<325:NOWL(L>2.0.ZU;2-C
Fonte:
ISI
Lingua:
FRE
Soggetto:
ENERGY; PROTEIN; LYSINE; GROWTH; CARP;
Keywords:
ONCORHYNCHUS-MYKISS = RAINBOW TROUT; LUPINUS-ALBUS; EXTRUSION; DIGESTIBILITY; GROWTH;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Science Citation Index Expanded
Science Citation Index Expanded
Citazioni:
33
Recensione:
Indirizzi per estratti:
Citazione:
D. Bangoula et al., "NUTRITIVE-VALUE OF WHITE LUPIN (LUPINUS-A LBUS VAR LUTOP) FED TO RAINBOW-TROUT (ONCORHYNCHUS-MYKISS) - EFFECTS OF EXTRUSION-COOKING", Reproduction, nutrition, development, 33(4), 1993, pp. 325-334

Abstract

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 andextruded 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.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 02/12/20 alle ore 15:17:09