Table 1.
Ingredients and nutrient contents of the experimental diets
| Diets (% protein/% lipid) | ||||||
|---|---|---|---|---|---|---|
|
|
||||||
| 20/9 | 20/17 | 30/9 | 30/17 | 40/9 | 40/17 | |
| Ingredients (%) | ||||||
| Brown fish meal 1 | 27 | 27 | 40.5 | 40.5 | 54 | 54 |
| Dextrin | 42 | 34 | 32 | 24 | 22 | 14 |
| α-Starch | 15 | 15 | 15 | 15 | 15 | 15 |
| Squid liver oil 2 | 3.8 | 3.8 | 2.4 | 2.4 | 1 | 1 |
| Soybean oil | 3.5 | 11.5 | 3.5 | 11.5 | 3.5 | 11.5 |
| α-Cellulose | 4.2 | 4.2 | 2.1 | 2.1 | ||
| Vitamin premix 3 | 2 | 2 | 2 | 2 | 2 | 2 |
| Mineral premix 3 | 2 | 2 | 2 | 2 | 2 | 2 |
| Choline chloride | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 |
| Nutrient contents (dry matter basis) | ||||||
| Crude protein (%) | 20.0 | 20.4 | 29.7 | 30.3 | 39.2 | 39.9 |
| Crude lipid (%) | 7.7 | 14.9 | 9.0 | 16.6 | 9.5 | 17.6 |
| Ash (%) | 4.7 | 4.9 | 6.7 | 6.8 | 8.6 | 8.6 |
| Crude fiber (%) | 4.6 | 4.7 | 3.0 | 3.2 | 2.0 | 2.5 |
| NFE (%) 4 | 63.1 | 55.0 | 51.5 | 43.1 | 40.7 | 31.3 |
| Gross energy (kcal/g diet) | 4.01 | 4.36 | 4.06 | 4.43 | 4.05 | 4.43 |
| Protein to energy ratio (mg/kcal) | 50 | 47 | 73 | 68 | 97 | 90 |
| n-3 HUFA5 | 1.0 | 1.3 | 1.2 | 1.3 | 1.4 | 1.5 |
1
Imported from Chile.
2
Provided by E-wha Oil and Fat Industry Corporation, Busan, South Korea.
3
Same as Lee et al. (2003).
4
Nitrogen-free extract calculated by the difference (= 100-crude protein-crude lipid-ash-crude fiber).
5
Highly unsaturated fatty acids (C≥20), calculated (dietary total lipid %×area %×0.892). (Yoshimatsu et al., 1997).