Table 2.
Ingredients and proximate composition of experimental diets.
| Ingredients (g/100 g, on Wet Basis) | Diets | ||
| Control | A10 | A30 | |
| Fishmeal LT * | 35.9 | 35.9 | 35.9 |
| Narbonne vetch (Vicia narbonensis) | 0.0 | 10.0 | 30.0 |
| Wheat gluten | 12.0 | 11.7 | 12.7 |
| Wheat meal | 16.1 | 10.7 | 0.65 |
| Soybean protein concentrate | 15.5 | 11.2 | 0.0 |
| Fish oil | 13.0 | 13.0 | 13.0 |
| Soybean lecithin | 1.0 | 1.0 | 1.0 |
| Attractant ** | 2.0 | 2.0 | 2.0 |
| Vit & Min Premix | 2.0 | 2.0 | 2.0 |
| Binder (guar gum) | 2.0 | 2.0 | 2.0 |
| Methionine | 0.5 | 0.5 | 0.75 |
| Total | 100 | 100 | 100 |
| Proximate Composition (% on Dry Matter) | |||
| Moisture | 6.5 | 6.7 | 6.7 |
| Crude protein | 43.6 | 44.1 | 43.2 |
| Crude fat | 18.5 | 17.5 | 17.8 |
| Crude fiber | 1.25 | 1.38 | 1.56 |
| Ash | 7.6 | 7.1 | 6.7 |
| Antinutritional Factor (g/100 g on Dry Matter) Content | |||
| GEC *** | 0.0 | 0.26 | 0.64 |
* LT stands for Low Temperature; ** fish blood meal; *** GEC: γ-glutamyl-S-ethenyl-cysteine.