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)