Table 1. Formulation, approximate crude protein (CP) levels of ingredients and analysed composition of the experimental diets M (fishmeal and fish oil-based) and V (all fishmeal and fish oil replaced by plant protein and plant oil sources).
| Ingredients (g 100 g−1 diet) | Diet M | Diet V |
| Fish oil | 8,5 | - |
| Plant oil blend* | - | 10,3 |
| Fishmeal LT (CP 70%) | 63 | - |
| White lupinseed meal (CP 40%) | - | 5,8 |
| Corn gluten meal (CP 62%) | - | 17,4 |
| Soybean meal (CP 46%) | - | 21,5 |
| Wheat gluten (CP 80%) | - | 25,6 |
| Whole wheat (CP 10%) | 25,4 | 5,1 |
| Extruded dehulled peas (CP 24%) | - | 3,1 |
| Soy-lecithin | - | 2,0 |
| L-Arginine | - | 1,0 |
| L-Lysine | - | 1,5 |
| CaHPO4.2H20 (18%P) | - | 3,6 |
| Mineral and vitamin premix** | 3,0 | 3,0 |
| Analysed composition | ||
| Dry matter (DM, % diet) | 93,3 | 92,4 |
| Crude protein (% DM) | 52,1 | 50,5 |
| Crude fat (% DM) | 17,9 | 17,0 |
| Gross energy (kJ g−1DM) | 22,3 | 22,3 |
Consisting of (% blend): rapeseed oil (50), palm oil (30), linseed oil (20).
INRA UPAE, 78352 Jouy en Josas, France.