Table 4. Apparent digestibility coefficients (%) of dry matter, crude protein, lipid, NFE and energy in the test ingredients consumed by olive flounder

Ingredients	Dry matter	Crude protein	Crude lipid	NFE	Energy
PM	70.2 ± 0.28^a	68.1 ± 3.16^a	58.1 ± 1.27^a	72.0 ± 5.66^bc	56.5 ± 2.12^a
JMM	77.4 ± 1.46^bc	72.9 ± 0.48^b	90.6 ± 0.42^d	79.0 ± 2.50^cd	61.4 ± 1.45^ab
AM	68.0 ± 1.85^a	84.1 ± 1.82^cd	78.1 ± 2.34^c	59.0 ± 7.53^a	74.3 ± 4.38^cd
CM	94.7 ± 2.34^e	96.3 ± 0.87^f	86.5 ± 1.21^d	86.7 ± 2.28^de	95.0 ± 1.25^e
SM	78.2 ± 0.55^bc	86.3 ± 0.95^d	54.4 ± 1.37^a	62.3 ± 2.46^ab	73.0 ± 1.47^cd
SEM	88.4 ± 1.63^d	92.1 ± 1.57^ef	88.8 ± 2.12^d	94.1 ± 2.00^e	92.7 ± 2.07^e
TM	79.7 ± 0.83^c	87.8 ± 0.67^de	67.5 ± 0.94^b	73.2 ± 2.09^bc	77.6 ± 2.01^d
MM	75.1 ± 1.14^b	85.2 ± 0.95^d	76.1 ± 2.06^c	75.0 ± 2.96^bcd	79.2 ± 3.24^d
SLM	80.3 ± 1.77^c	80.1 ± 1.50^c	74.6 ± 1.44^c	78.4 ± 5.31^cd	68.7 ± 2.51^bc

Values (mean ± standard error of mean) within the same column with different superscripts denote significant differences (p < 0.05).
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.