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

Ingredients	Dry matter	Crude protein	Crude lipid	NFE	Energy
SBM	63.1 ± 0.75^a	83.0 ± 0.87^c	63.3 ± 0.44^b	47.7 ± 1.06^a	71.3 ± 0.92^a
SPC	75.1 ± 3.03^c	85.1 ± 3.77^cd	72.0 ± 1.23^c	71.5 ± 0.88^e	85.2 ± 2.15^c
SPI	67.5 ± 0.12^b	82.5 ± 1.03^bc	69.3 ± 0.56^c	55.9 ± 1.17^bc	74.9 ± 1.28^ab
RSM	62.0 ± 0.80^a	77.1 ± 2.05^ab	64.0 ± 1.23^b	53.4 ± 1.39^b	71.1 ± 0.94^a
PPC	67.4 ± 0.41^b	88.2 ± 1.27^cd	63.8 ± 2.00^b	57.6 ± 0.64^cd	77.3 ± 1.19^b
WGM	76.1 ± 0.32^c	88.8 ± 0.46^d	63.6 ± 1.93^b	70.4 ± 0.57^e	82.0 ± 1.71^c
WF	62.2 ± 0.53^a	76.3 ± 0.47^a	58.7 ± 0.84^a	59.4 ± 0.53^d	70.2 ± 1.87^a

Values (mean ± SE of triplicate groups) in the same column with different superscripts are significantly different (p < 0.05).
NFE, nitrogen-free extract; SBM, soybean meal; SPC, soy protein concentrate; SPI, soy protein isolate; RSM, rapeseed meal; PPC, pea protein concentrate; WGM, wheat gluten meal; WF, wheat flour.