Abstract
Abstract Fingerling brook trout (Salvelinus fontinalis) were force fed a capsulated food that contained P32-labeled phosphorus. A negligible direct effect of water temperature from 36° F. to 66° F. was measured on the recovery of the labeled phosphorus in the tissues of the trout through 4 days after feeding. Warmer water accelerated the rate of passage of the food through the digestive tract and the rate of digestion of the food equally. Consecutive daily feedings at water temperatures of 51°F. and 61°F. produced similar results for both water temperatures.
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