Table 1. Reference and test diets formulation for the deter­mination of nutrient digestibility coefficients of ingredients in olive flounder

Ingredients (%)	Reference diet	Test diet
Fish meal (mackerel + anchovy, 1:1)1)	60.0
Wheat flour	19.0
α-Potato starch	10.0
Squid liver oil2)	5.0
Vitamin premix3)	2.0
Mineral premix4)	2.0
Vitamin C (50%)	0.5
Vitamin E (25%)	0.2
Choline salt5)	0.3
Cr2O3	1.0
Reference diet		70.0
Test ingredients6)		30.0

Imported from Chile.
Produced by E-wha Oil & Fat Industry, Busan, Korea.
Vitamin premix contained the following amount which were diluted in cellulose (g/kg mix): DL-α-tocopheryl acetate, 18.8; thiamin hydrochloride, 2.7; riboflavin, 9.1; pyridoxine hydrochloride, 1.8; niacin, 36.4; Ca-D-pantothenate, 12.7; myo-inositol, 181.8; D-biotin, 0.27; folicacid, 0.68; p-aminobezoicacid, 18.2; menadione, 1.8; retinylacetate, 0.73; cholecalficerol, 0.003; cyanocobalamin, 0.003.
Mineral premix contained the following ingredients (g /kg mix): MgSO₄.7H₂O, 80.0; NaH₂PO₄. 2H₂O, 370.0; KCl, 130.0; Ferriccitrate, 40.0; ZnSO₄.7H₂O, 20.0; Ca-lactate, 356.5; CuCl, 0.2; AlCl₃.6H₂O, 0.15; Na₂Se₂O₃, 0.01; MnSO₄.H₂O, 2.0; CoCl₂.6H₂O, 1.0.
Sigma, St. Louis, MO, USA.
Test ingredients were soybean meal, soy protein concentrate, soy protein isolate, rapeseed meal, pea protein concentrate, wheat gluten meal and wheat flour.