Table 10. Apparent digestibility coefficients (ADC, %) of
selected protein sources in European seabass |
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ADC, % |
Ingredient |
Crude protein level of the
ingredient, % |
Protein |
Energy |
Fish
meal, Denmark |
72.3 |
94.6 |
95 |
Fishmeal,
Norway |
74.9 |
96 |
94.5 |
Fishmeal,
Portugal |
70.1 |
89.5 |
86.2 |
Fish
meal, Peru |
62.1 |
94.4 |
94 |
Fish
soluble protein concentrate (CPSP G), France |
71.7 |
96.5 |
94.6 |
Poultry
meat meal |
62.2 |
97.3 |
96.5 |
Meat
meal, defatted, steam cooked |
75.1 |
92 |
86.4 |
Blood
meal |
97.1 |
90.6 |
92.1 |
Dry
brewer yeast |
48 |
88.6 |
85 |
Soybean
meal |
46.2 |
88.9 |
82.2 |
Soybean
meal (solvent extracted) |
51.6 |
89.8 |
69.3 |
Soy
protein concentrate |
64.8 |
97.3 |
87.9 |
Rapeseed
meal |
35.6 |
93.4 |
78.1 |
Corn
gluten meal |
54.5 |
91.3 |
86.9 |
Wheat
gluten |
77 |
98.4 |
93.3 |
Extruded
pea meal |
24.5 |
92.5 |
84.2 |
Extruded
lupin seed meal |
42 |
93.7 |
87.6 |
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Source: Kaushik (2002) |
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