Table 2. Proximate and amino acid compositions of the ingredients used in test diets

	Test ingredients
	PM1)	JMM2)	AM3)	CM4)	SM5)	SEM6)	TM7)	MM8)	SLM9)
Proximate analysis (% of dry matter)
Moisture	7.8	7.5	7.9	8.2	4.4	6.9	7.0	3.3	7.8
Crude protein	63.4	68.1	66.5	69.5	74.3	68.7	59.8	59.4	46.6
Crude lipid	2.7	6.6	8.2	9.2	9.7	10.1	6.7	14.6	15.6
Crude fiber	1.8	1.6	1.1	0.5	1.3	0.9	1.3	1.5	1.7
Ash	21.2	14.9	14.8	12.6	5.4	13.1	21.1	19.5	7.0
NFE10)	10.9	8.8	9.4	8.2	9.3	7.2	11.1	5.0	29.1
Gross energy (MJ/kg)11)	17.8	20.0	20.4	21.3	22.8	21.3	18.5	20.5	22.0
Amino acids (% of protein)
Arg	7.0	6.9	7.1	7.0	7.0	6.9	5.4	4.9	4.9
His	1.4	2.6	2.2	1.4	1.4	1.5	1.2	1.2	1.1
Ile	1.9	2.0	2.2	2.3	1.9	2.1	1.7	1.3	1.5
Leu	3.4	3.4	3.6	3.6	3.1	3.5	2.6	2.4	2.3
Lys	6.8	7.2	7.8	7.6	7.1	7.6	4.4	4.5	3.7
Met + Cys	2.5	1.8	2.0	2.3	2.2	2.0	1.9	1.1	1.3
Phe + Tyr	3.1	3.4	3.8	3.7	3.2	3.6	2.7	2.3	2.7
Thr	4.1	4.0	3.8	4.2	4.0	4.1	3.2	2.6	2.5
Val	4.9	5.0	5.3	5.6	4.7	5.4	4.2	3.7	3.4

PM was obtained from America.
JMM was obtained from Chile.
AM was obtained from Chile.
CM was obtained from Denmark.
SM was obtained from France.
SEM was obtained from Denmark.
TM was obtained from Korea.
MM was obtained from Korea.
SLM was obtained from Korea.
NFE was calculated by difference.
Based on 23.4 MJ/kg protein, 39.2 MJ/kg lipid and 17.2 MJ/kg NFE.
PM, pollock meal; JMM, jack mackerel meal; AM, anchovy meal; CM, cod meal; SM, sardine meal; SEM, sand eel meal; TM, tuna meal; MM, meat meal; SLM, squid liver meal; NFE, nitrogen-free extract.