Table 10. Recommended levels of different alternative protein sources  tested for rohu fingerling under under experimental condition
Protein source		Recommended level (%)
Soybean meal		40
Sesame meal�
	Raw	20
	Fermented	40
	Fermented and supplemented with EAA	50
Linseed meal
	Raw	20
	Fermented	40
	Fermented and supplemented with EAA	50
Copra meal
	Raw	20
	Treated/soaked	30
Sal (Shorea robusta) seed
	Raw	20
	Soaked	30
	Fermented and supplemented with EAA	50
Black gram
	Raw	10
	Fermented	30
Amaranthus seed		20
Grass pea
	Fermented	30
	Extruded	40
Mustard oil cake (roasted)		35
Coconut oil cake		40
Water velvet (Azolla caroliniana)		60
Earleaf acacia (Acacia auriculiformis)		20
Duckweed (Lemna polyrhiza)		20-30
	Raw	Oct-20
	Fermented	30
Leucaena (Leucaena leucocephala) (fermented)		40
Water hyacinth (Eichornia crassipes)		20-30
Water cabbage (Pistia stratiotes)		45
Aquatic fern (Salvinia cucullata)		20
Hydrilla (Hydrilla verticillata)		20
Nymphoides cristatum		20
Chuni (low cost cattle fodder)		10
Meat meal		20
Brewery waste		30
Poultry litter		20
Goat blood meal		30
Meat and bone meal		20
Fermented silkworm pupae		6.7
Data source: Khan et al. (2003);Mukhopadhyaya and Ray (1996;1997;1999a, b, c & d; 2001; 2005);
Bairagi et al. (2002; 2004); Ray and Das (1995); Ramachandran and Ray (2007); Virk and Saxena (2003);
Ramnachandran and Ray (2004; 2005); Hossain and Shikha (1996); Hossain et al. (1997); Ray
and Das (1994); Paul et al. (1997; 1999); Saha and Ray (1993;1998a & b);Mohanty and Das (1995);
Mondal and Ray (1996);Kaur and Saxena (2004); Jena et al. (1998), Rangacharyulu et al.(2003); (2003);
Kaur and Saxena (2004, 2005); Jose et al. (2006)