Table 1.
Formulation, ingredient composition and analyzed nutrient content of experimental diets.
Table 2.
Voluntary feed intake and growth performance of rainbow trout fed the experimental diets for 6 weeks1.
Table 3.
Effect of dietary treatments on final body composition (on fresh weight basis) of rainbow trout fed the experimental diets for 6 weeks1.
Table 4.
Apparent nutrient digestibility coefficient (%; ADC) in rainbow trout fed with four experimental diets1.
Table 5.
Nitrogen, fat and energy balance in rainbow trout fed the experimental diets for 6 weeks1.
Figure 1.
Effect of diet composition on digestible energy intake (DEI) in rainbow trout.
Fish were fed to satiation with iso-energetic diets of different macronutrient composition having contrast in P/E ratio (high, HP/E vs. low, LP/E) and NPE source (fat, F vs. carbohydrates, C) for 6 weeks. The bars show the amount of DEI derived from the digestible protein, fat and total carbohydrate (nitrogen-free extract) for each dietary group. Different superscripts indicate significant differences in total DEI.
Figure 2.
Effect of diet composition on heat production in rainbow trout.
Heat production (H; least squares mean ± SD) in rainbow trout fed to satiation the iso-energetic diets of different macronutrient composition having contrast in P/E ratio (high, HP/E vs. low, LP/E) and NPE source (fat, F vs. carbohydrates, C). H was unaffected by P/E ratio, NPE source and their interaction effect (P>0.05).
Figure 3.
Effect of diet composition on post-prandial plasma glucose and triglycerides in rainbow trout.
Seven hours post-prandial plasma levels (least squares mean ± SD) of glucose and triglycerides (TAG) of rainbow trout fed diets having contrast in P/E ratio and NPE source. Glucose was affected by dietary P/E ratio, NPE source and their interaction (P<0.001). In contrast, TAG levels were affected only by the NPE source (P = 0.003) and not by P/E ratio and their interaction effect (P>0.05).
Figure 4.
Relation between water temperature (T, °C) and heat production in rainbow trout fed to satiation.
The heat production values (H, kJ kg−0.8 d−1) are calculated for rainbow trout fed to satiation from literature data [57], [58], [59], [60], [61] and from the present study. H was curvilinearly related to temperature, H = 26.6×e0.0923×T, R2 = 0.73.