Table 5. Apparent availability coefficients (%) of amino acids in test ingredients for olive flounder

Ingredients	Essential amino acids
Ingredients	Arg	His	Ile	Leu	Lys	Met + Cys	Phe + Tyr	Thr	Val
PM	83.6 ± 1.14^a	86.0 ± 0.78^a	79.9 ± 0.95^a	81.8 ± 0.92^a	83.1 ± 0.69^a	80.0 ± 1.71^ab	79.4 ± 1.25^a	80.4 ± 1.13^a	80.2 ± 0.97^a
JMM	87.5 ± 0.60^b	89.8 ± 0.06^bc	84.9 ± 0.44^abc	86.0 ± 0.49^b	87.7 ± 0.42^b	82.6 ± 0.67^abc	83.9 ± 0.60^b	84.8 ± 0.27^b	84.2 ± 0.45^b
AM	90.7 ± 1.88^d	90.7 ± 0.40^cd	87.7 ± 0.22^bcd	89.0 ± 0.40^cd	91.1 ± 0.38^cd	79.6 ± 4.53^a	84.0 ± 1.91^b	86.6 ± 1.50^bc	87.4 ± 0.12^c
CM	93.4 ± 0.35^e	93.5 ± 0.27^g	91.0 ± 0.43^d	91.9 ± 0.27^e	93.5 ± 0.47^e	91.1 ± 0.12^e	90.4 ± 0.40^d	91.3 ± 0.45^e	91.0 ± 0.47^d
SM	91.6 ± 0.18^de	91.0 ± 0.15^de	86.9 ± 0.25^bcd	88.5 ± 0.38^c	91.0 ± 0.17^cd	85.5 ± 0.95^bcd	86.9 ± 0.35^bc	88.5 ± 0.29^cd	87.3 ± 0.32^c
SEM	90.0 ± 0.12^cd	91.5 ± 0.26^de	86.7 ± 0.61^bcd	88.5 ± 0.35^c	90.1 ± 0.27^c	87.1 ± 0.83^cde	86.7 ± 0.28^bc	87.8 ± 0.22^cd	87.0 ± 0.49^c
TM	91.6 ± 0.17^de	92.2 ± 0.19^ef	88.6 ± 0.15^cd	90.0 ± 0.15^d	92.1 ± 0.10^d	80.5 ± 1.11^ab	88.1 ± 0.22^bc	89.2 ± 0.43^de	88.2 ± 0.13^c
MM	91.2 ± 0.24^de	91.5 ± 0.23^de	82.6 ± 4.75^ab	88.9 ± 0.31^cd	90.8 ± 0.24^c	84.3 ± 1.01^abc	86.9 ± 0.47^bc	87.6 ± 0.31^cd	87.4 ± 0.37^c
SLM	87.8 ± 0.50^bc	88.7 ± 0.72^b	84.6 ± 0.79^abc	85.6 ± 0.09^b	88.1 ± 0.48^b	83.1 ± 1.35^abc	85.4 ± 1.40^bc	85.0 ± 0.23^b	84.5 ± 0.62^b

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.