Gastric evacuation rate of burbot fed single‐fish meals at different temperatures

The gastric evacuation rates of burbot Lota lota, fed a single meal of vendace, Coregonus albula, were measured in the laboratory at five temperatures (1·3, 2·6, 4·8, 9·4 and 12·6° C). Gastric evacuation rate increased exponentially with increasing temperatrure, but the results suggest that gastric evacuation rates of burbot at low temperatures are lower than those of other freshwater fish species. Temperature and the ratio of meal weight to burbot weight were the most important factors affecting gastric evacuation rate. There was no significant difference in gastric evacuation rate between three different prey species: vendace, perch Perca fluviatilis, and smelt Osmerus eperlanus.