Table 10. Apparent digestibility coefficients (ADC, %) of selected protein sources in European seabass
		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
Source: Kaushik (2002)