Summary

Lupins are the harvested seeds of leguminous plants within the bean and pea family.  Plants in this group are also known as grain legumes or pulses.  Global production is variable with maximum annual production around 2 million tonnes (1999).  In that year 90% was produced in Australia. There are three main species; Lupinus albus (white lupin), L. luteus (yellow lupin) and L. angustifolius (narrow-leafed or Australian sweet lupin; most common species cultivated in Australia).  The lupin products evaluated in aquaculture diets include whole seed, dehulled seed and protein concentrates.  Lupins are primarily sold for use in animal feeds and are increasingly marketed on the basis of protein content.  For whole seed and dehulled seed this ranges from about 35 – 42% and 43 – 57% crude protein respectively.  The lower values are for L. angustifolius while the highest values are for L. luteus.  The carbohydrate content of lupins differs from many other grains.  There is very little starch with indigestible (to fish) non-starch polysaccarides dominating the carbohydrate fraction.  Considerable research has been done to evaluate lupin products as ingredients in aquaculture diets for finfish and crustaceans.  Data on evaluation of lupins with fish and prawns is provided in this book chapter.  The information supports the following conclusions:

1. Nutritional value of dehulled lupin meal is greater than whole-seed meal.
2. Digestible energy from lupin meal is derived primarily from protein and lipid fractions with little derived from carbohydrate.
3. The protein in lupin meal is highly digestible (generally >90%).
4. Lupins have low levels of anti-nutritional factors. 
5. Maximum inclusion levels for fish and prawn diets vary with lupin species, cultivar and the type of lupin product used. However, including lupin kernel meal at levels of up to 30% in nutritionally balanced diets should not negatively affect growth.