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

Ingredients	Essential amino acids
Ingredients	Arg	His	Ile	Leu	Lys	Met + Cys	Phe + Tyr	Thr	Val
SBM	86.7 ± 0.38^b	88.4 ± 0.49^bc	81.3 ± 0.22^b	83.5 ± 0.33^b	85.5 ± 0.28^b	78.3 ± 2.11^ab	81.5 ± 0.44^b	83.0 ± 0.54^b	80.7 ± 0.84^b
SPC	88.0 ± 1.36^bc	88.4 ± 1.40^bc	81.6 ± 1.99^b	84.0 ± 1.68^bc	86.4 ± 1.43^bc	84.4 ±1.23^cd	83.0 ± 1.80^b	83.7 ± 1.82^b	81.3 ±1.93^bc
SPI	87.7 ± 0.12^bc	87.0 ± 0.58^b	82.3 ± 0.53^bc	83.2 ± 0.39^b	85.9 ± 0.74^b	76.2 ±1.78^ab	81.8 ± 0.74^b	81.9 ± 0.43^b	80.9 ± 0.98^b
RSM	87.5 ± 0.30^b	88.4 ± 0.14^bc	80.9 ± 0.73^ab	83.8 ± 0.32^b	86.5 ± 0.26^bc	74.2 ± 1.18^a	81.6 ± 0.07^b	83.7 ± 0.33^b	80.7 ± 0.73^b
PPC	90.0 ± 0.21^cd	89.2 ± 0.29^c	85.0 ± 0.47^c	86.9 ± 0.30^c	89.2 ± 0.26^cd	80.2 ± 2.01^bc	85.6 ± 0.32^c	84.8 ± 0.15^b	84.2 ± 0.57^c
WGM	91.5 ± 1.26^d	93.0 ± 0.58^d	90.2 ± 0.93^d	85.0 ± 1.64^bc	91.8 ± 1.76^d	87.3 ± 1.17^d	88.2 ± 0.06^d	88.1 ± 1.05^c	90.0 ± 0.95^d
WF	83.5 ± 0.48^a	83.7 ± 0.43^a	78.2 ± 0.55^a	78.7 ± 0.53^a	82.0 ± 0.44^a	73.3 ± 1.82^a	78.3 ± 0.70^a	77.5 ± 0.46^a	77.1 ± 0.59^a

Values (mean ± SE of triplicate groups) in the same column with different superscripts are significantly different (p < 0.05).
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.