Table 1.
Diet ingredients and proximate composition of the experimental diets as reported in Di Rosa et al. (2023)
| HI0 | HI25 | HI35 | HI50 | |
|---|---|---|---|---|
| Ingredients, % as fed | ||||
| Fish meal | 25.00 | 18.75 | 16.25 | 12.50 |
| Hermetia illucens meal | 0 | 7.90 | 11.00 | 15.70 |
| Soy protein concentrate | 5.00 | 5.00 | 5.00 | 5.00 |
| Wheat gluten | 5.00 | 5.00 | 5.00 | 5.00 |
| Corn gluten | 5.00 | 5.00 | 5.00 | 5.00 |
| Soybean meal 48 | 15.00 | 15.00 | 15.00 | 15.00 |
| Rapeseed meal | 5.00 | 5.00 | 5.00 | 5.00 |
| Wheat meal | 17.45 | 15.17 | 14.21 | 12.88 |
| Whole peas | 4.00 | 4.00 | 4.00 | 4.00 |
| Fish oil | 5.00 | 5.00 | 5.00 | 5.00 |
| Rapeseed oil | 10.00 | 9.80 | 9.80 | 9.80 |
| Vitamin and mineral premix | 1.00 | 1.00 | 1.00 | 1.00 |
| Vitamin C35 | 0.03 | 0.03 | 0.03 | 0.03 |
| Vitamin E50 | 0.02 | 0.02 | 0.02 | 0.02 |
| Antioxidant | 0.30 | 0.30 | 0.30 | 0.30 |
| Sodium propionate | 0.10 | 0.10 | 0.10 | 0.10 |
| MCP, monocalcium phosphate | 1.50 | 2.20 | 2.50 | 2.80 |
| L-Lysine | 0.30 | 0.35 | 0.37 | 0.40 |
| L-Tryptophan | - | 0.03 | 0.04 | 0.05 |
| DL-Methionine | 0.10 | 0.15 | 0.18 | 0.22 |
| L-Taurine | 0.20 | 0.20 | 0.20 | 0.20 |
| Proximate analysis, g/100 g as fed | ||||
| Dry matter | 92.33 | 92.78 | 92.90 | 92.64 |
| Crude protein | 42.7 | 42.7 | 42.7 | 42.7 |
| Crude fat | 18.6 | 18.6 | 18.6 | 18.7 |
| Crude fiber | 2.3 | 2.2 | 2.2 | 2.1 |
| Ash | 9.3 | 9.3 | 9.4 | 9.3 |
| NFE* | 19.43 | 19.98 | 20.00 | 19.84 |
| Gross energy, mj kg−1 | 22.0 | 21.9 | 21.9 | 21.9 |
*Nitrogen-free extract, nfe (%) = 100—(%crude protein + %crude fat + %crude fiber + %ash)
Determined by calorimetric bomb