N. V. Gaponov
All-Russian Lupine Scientific Research Institute – Branch of Federal Williams Research Center of Forage Production & Agroecology, Michurinskiy settlement, Bryansk region, Russia
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Volume 26 No. 2
Date of paper submission: 07.05.2025, date of review: 07.06.2025, date of acceptance: 22.12.2025.
Published: 02/28/2026
Abstract. The purpose is to improve the structure of narrow-leaved lupine by extrusion biotransformation and to develop optimally balanced formulations of complete compound feeds for rainbow trout based on it. Scientific novelty lies that the nutrients of narrow-leaved lupine, combined with other components of the compound feed that have undergone extrusion processing, provide high-quality feed and effective bioconversion of nutrients, which contributes to the health and productivity of rainbow trout. Research methods. Biochemical methods of investigation of extruded complete feeds and their components were used. Results. The effect of the extrusion process of narrow-leaved lupine (Lupinus angustifolius L.) (both native and shell-less with an alkalinity of 0.02 %) on the level of modification of biopolymers and the nutritional value of complete compound feeds for rainbow trout was studied. During extrusion, proteins are denatured and carbohydrates are broken down, which significantly improves the absorption of fish feed. High temperature and pressure contribute to a decrease in the content of antinutrients that negatively affect protein absorption. Replacing more expensive animal protein sources such as soy and fish meal with more affordable plant protein from narrow-leaved lupine makes it possible to compensate for the lack of certain amino acids in plant feeds. The crude protein content in the extruded shell-free lupine increased by 41.47 % compared to the native, while the crude protein level in the extruded coated lupine approached the native. The extrusion process leads to the transformation of the physico-chemical properties of starch: complex carbohydrates break down into simple sugars. The sugar content in lupine without shell and with shell increased by 37.82 % and 24.05 %, respectively. There is also an increase in the crude fat content: in extruded shell-free lupine – by 15.36 %, in extruded with a shell – by 1.55 %. The indicators of the inorganic part of the extruded narrow-leaved lupine (Ca and P) were approximately at the same level as native lupine.
Keywords: trout, recipe, lupin, compound feed, protein
For citation: Gaponov N. V. The use of technological methods for processing narrow-leaved lupine to optimize the nutritional value of complete feed. Agrarian Bulletin of the Urals. 2026; 26 (02): 289‒296. https://doi.org/10.32417/1997-4868-2026-26-02-289-296(In Russ.)
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