Rates of gastric evacuation in brown trout, Salmo trutta L.

SUMMARY Brown trout of similar length and weight were fed a standard meal which contained a known number of food organisms of the same size‐group and taxon (seven taxa were used). The weight of digestible organic matter in a trout stomach decreased exponentially with time. i.e. at a constant relative rate. At a particular water temperature, the food organisms were either evacuated from the stomach at similar rates (Group 1: Gammarus pulex, Baetis rhodani, Chironomidae, Oligochaetes) or at progressively slower rates (Group 2: Protonemura meyeri, Hydropsyche spp., Tenebrio molitor). Rates of gastric evacuation were not significantly different for food organisms of different size groups of the same taxon, or for different sized meals, or for different sizes of trout (range 20–30 cm), or for mixed and multiple meals (three meals over 16 h). Times are given for the gastric evacuation of 50%, 75%, 90% and 99% of the digestible organic matter in a meal. Starvation periods of 1, 2, 3,4 and 5 days prior to feeding did not affect evacuation rates. The rates were slightly, but not significantly, slower for starvation periods of 6 and 7 days, and were often significantly slower for starvation periods of 10, 15 and 20 days. Evacuation rates increased exponentially with increasing water temperature. It was possible to estimate both the rate and time for the gastric evacuation of different meals at water temperatures between 3–8°C and 19·1°C.