Table 12.  Ingredient and chemical composition (g/kg as fed) of some practical extruded diets used to evaluate the potential of fish oil replacement in European seabass
Ingredients	Diet A	Diet B	Diet C
Fishmeal (Scandinavian, low temperature)	400.0	400.0	400.0
Corn gluten meal	262.7	262.7	262.7
Wheat	152.3	152.3	152.3
Premixes	25.0	25.0	25.0
Anchovy oil	160.0	64.0	64.0
Rapeseed oil	0 �	16.0	38.4
Linseed oil	0 �	56.0	38.4
Palm oil	0 �	24.0	19.2
Proximate composition
Dry matter, DM (%)	89.8	89.1	90.6
Crude protein, % DM	53.2	51.8	52.8
Crude fat, % DM	22.2	20.8	25.8
Carbohydrates, % DM	17.1	20.3	14.6
Ash, % DM	7.5	7.1	6.8
Source: Richard et al.  (2006)