Table 4. Protein and amino acid composition (%) of ingredients commonly used in fish feds (as-fed basis)
Ingredients	Protein	Arginine	Histidine	Isoleucine	Leucine	Lysine	Methionine	Cystine	Phenylalanine	Tyrosine	Threonine	Tryptophan	Valine
Fishmeal, Norse-LT94	77.5	5.02	1.86	3.67	6.14	6.45	2.17	0.82	3.3	2.58	3.53	0.57	1.77
Fishmeal,  anchovy	66.5	3.85	1.61	3.17	5.05	5.04	1.99	0.6	2.78	2.24	2.82	0.75	3.5
Fishmeal, herring�	72.3	4.54	1.65	3.13	5.19	5.57	2.08	0.74	2.71	2.2	2.9	0.77	4.3
Meat meal	55.6	3.6	0.89	1.64	2.85	2.93	0.66	0.59	1.72	1.17	1.64	0.34	2.52
Poultry by-product meal�	59.7	4.06	1.09	2.3	4.11	3.06	1.1	0.84	2.1	1.87	0.94	0.46	2.86
Blood meal	89.2	3.75	5.14	0.97	10.82	7.45	1.08	1.24	5.92	2.55	3.76	1.04	7.48
Corn gluten meal	60.7	2.02	1.31	2.54	10.2	1.11	1.63	1.2	3.96	3.32	2.07	0.43	3.09
Soybean meal, dehulled	50	3.67	1.22	2.14	3.63	3.08	0.68	0.75	2.44	1.76	1.89	0.69	2.55
Soybean protein concentrate	65.5	4.3	1.77	2.95	5.37	4.32	0.92	0.98	3.34	2.42	2.82	0.92	3.34
Canola meal	38	2.32	1.07	1.51	2.65	2.27	0.7	0.47	1.52	0.93	1.71	0.44	1.94
Wheat gluten meal	81	3.6	1.9	3.5	7	1.5	1.6	2.2	5	3.2	3.7	0.9	5
Brewer's yeast, dehydrated	42.6	2.25	1.09	1.98	2.85	2.97	0.67	0.49	1.62	1.5	2.04	0.52	2.36
Source: NRC (1993)