[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.

Responses to prolonged hypoxia by rainbow trout (Salmo gairdneri) I. Free amino acids and proteins in plasma, liver and white muscle.

In order to estimate the mobilization of nitrogen compounds for energetic purposes in trout under hypoxic conditions, commercial-size rainbow trout, acclimated to 15°C, were maintained for 10 weeks at an oxygen level of 5.3 ± 0.5 mg/l ('hypoxic' group) or 8.

[Effect of temperature increase on some aspects of nitrogen catabolism in rainbow trout (Salmo gairdneri Rich.)].

Rainbow trout acclimatized to 9 degrees C were subjected to a temperature increase (up to 17 degrees C) for 16 hrs. During the period of acclimatization to 17 degrees C, we studied blood ammonia and urea and the hepatic activity of glutamate dehydrogenase, glutaminase, uricase and arginase. The daily mean rates of blood ammonia and urea did not differ significantly at 9 and 17 degrees C.