DIGESTIBILITY OF DIETARY PROTEIN IN RAINBOW TROUT-II:EFFECT OF STARCH AND OIL CONTENTS IN DIETS, AND SIZE OF FISH

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The digestibility of protein in the diets containing various levels of starch or oil was determined by rainbow trout. The results of this investigation showed that the digestibility of protein decreased with the increase of starch content in diet (Table 1), wheareas the change of oil content in diet had little influence on the digestibility (Table 2). On the other hand, the digestibilities of dietary protein in various growth stages of rain-bow trout were studied. Through the later stages (from about 10g. to 100g. body weight) there was no significant difference in the digestibility of protein, but in early stages (less than about 6g. body weight) the digestibility showed the considerably lower values than those shown in the later stages. And in the early stages, the extremely poor digestibility on the protein of white fish meal was conspicuous among the dietary proteins tested (Table 3). However, the digestibility on the protein of white fish meal was improved appreciably by using the portion of the meal passed through the fine sieve (Table 4).
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