Effects of temperature on gastric evacuation rate and absorption and transport of dietary lipids in sea bass (Dicentrarchus labrax, L.)

Abstract 1. 1. Gastric evacuation rate and lipid absorption and transport were studied in sea bass reared at 25°, 20° and 15°C. 2. 2. An increase in gastric evacuation and a reduction in lipid absorption were observed at the higher temperature. 3. 3. Lowering temperature (15°C), led to a decrease in the rate of gastric emptying, with a prolonged lipid absorption. 4. 4. Relationships between lipid absorption and gastric evacuation are discussed.