[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.