FEEDING OF THE EUROPEAN EEL ANGUILLA-ANGUILLA .2. INFLUENCE OF DIETARY-LIPID LEVEL

1. In order to evaluate the possible sparing effect of lipids on prote in utilization in a diet for eels, seven experimental diets with diffe rent protein/lipid ratios were assayed. 2. The diet producing the best results was that containing 30% protein, 20% lipids, a protein/energy ratio of 16.10 g/MJ gross energy and a total energy content of 19.0 M J/kg. 3. A general trend of increasing growth rate, an improvement in food conversion and an improvement in the nutritive utilization of die tary protein was recorded as dietary protein/energy decreased, until a value of 16.10 g/MJ was reached. Total dietary energy content was als o a determining factor.