Cutthroat trout (Oncorhynchus clarkii) are widely cultured in state and federal hatcheries and private farms throughout the Western United States for stock supplementation or recreational fisheries. Cutthroat Trout culture techniques often rely on methods borrowed from the culture of closely related Rainbow Trout (Oncorhynchus mykiss). Even though commercial feeds for Rainbow Trout are commonly utilized, these formulations are unlikely to be optimal for Cutthroat Trout growth. Therefore, in an effort to determine an optimal digestible protein to digestible energy ratio for raising Cutthroat Trout more efficiently, eight diets formulated with 4 different levels of digestible protein (DP: 32.5 %, 37 %, 41.7 % and 46 %) and 2 different levels of digestible energy (DE: 4370 kcal/kg and 4770 kcal/kg) were fed to triplicate tanks of Yellowstone Cutthroat Trout and compared with a commercial Rainbow Trout diet over a 12 week study. All test diets performed better on indices of biomass accrual than the commercially available diet. Results suggest commercially available Rainbow Trout diets are less efficient formulations for Yellowstone Cutthroat Trout and new formulations should be considered. Optimizing digestibility, protein retention, minimizing lipid accrual, and maintaining high biomass gain in tanks, leads to the conclusion that a diet representing a DP:DE of 68.4 mg kcal⁻¹ performed best. Moreover, protein retention decreased as DP:DE increased across test diets. Retention of lipids and gross energy did not appear to be significantly altered by dietary DP or DE.

割喉鳟鱼（Oncorhynchus clarkii）在美国西部的州和联邦孵化场以及私人农场中广泛养殖，用于补充种群或休闲渔业。残酷的鳟鱼养殖技术通常依赖于密切相关的虹鳟（Oncorhynchus mykiss）。即使通常使用彩虹鳟鱼的商业饲料，这些配方对于割喉鳟鱼的生长也不是最理想的。因此，为了确定最佳的可消化蛋白质与消化能比，以更有效地提高raising鱼鳟鱼的营养，八种日粮配制了4种不同水平的可消化蛋白质（DP：32.5％，37％，41.7％和46％）和2种不同的蛋白质将水平的可消化能量（DE：4370 kcal / kg和4770 kcal / kg）喂入三重黄石Cut鱼鳟鱼罐中，并在12周的研究中与商业彩虹鳟鱼饮食进行比较。所有测试日粮在应计生物量指标上的表现均优于市售日粮。结果表明，市售的Rainbow Trout饮食对于黄石th鱼鳟鱼而言是效率较低的配方，应考虑使用新配方。优化消化率，蛋白质保留，最大程度减少脂质积累并保持罐中的高生物量增长，得出的结论是，日粮所代表的DP：DE为68.4 mg kcal^-1表现最好。此外，在所有试验饮食中，随着DP：DE含量的增加，蛋白质的保留率也随之降低。饮食中的DP或DE似乎并未显着改变脂质和总能量的保留。