Table 3
Formulation and chemical composition of the experimental diets

Diets

HM

AM

MM

SM-A

SM-B

TM

PM-A

PM-B

Ingredients (%)

 Herring fish meal

72

 Anchovy fish meal

72

 Mackerel fish meal

72

 Sardine fish meal-A

72

 Sardine fish meal-B

72

 Tuna meal

72

 Pollock fish meal-A

72

 Pollock fish meal-B

72

 Wheat flour

14

14

14

14

14

14

14

14

 α-potato-starch

5

5

5

5

5

5

5

5

 Wheat gluten

2

2

2

2

2

2

2

2

 Fish oil

3.7

3.7

3.7

3.7

3.7

3.7

3.7

3.7

 Vitamin premixa

1

1

1

1

1

1

1

1

 Mineral premixb

1

1

1

1

1

1

1

1

 Stay-C (50 %)

0.3

0.3

0.3

0.3

0.3

0.3

0.3

0.3

 Vitamin E (25 %)

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

 Choline salt (50 %)

0.3

0.3

0.3

0.3

0.3

0.3

0.3

0.3

 Cr2O3

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

Nutrient content (dry matter basis)

 Crude protein (%)

53.4

51.7

54.9

52.9

51.8

47.6

54.0

47.5

 Crude lipid (%)

9.3

8.5

7.8

9.6

8.6

9.7

8.0

7.5

 Ash (%)

12.6

16.0

13.1

13.4

12.8

16.4

12.3

20.2

 NFE (%)c

24.7

23.8

24.2

24.1

26.8

26.3

25.7

26.6