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Table 1 Formulations and compositions of the experimental diets (all values are g kg−1). Derived from Glencross et al. (2014) [10]

From: A comparative analysis of the response of the hepatic transcriptome to dietary docosahexaenoic acid in Atlantic salmon (Salmo salar) post-smolts

 

D1

D5

D10

D15

D20

Raw materials used

     

Defatted fishmeal

300.0

300.0

300.0

300.0

300.0

Soy protein isolate

221.0

221.0

221.0

221.0

221.0

Wheat flour

155.0

155.0

155.0

155.0

155.0

Pregelled starch

60.0

60.0

60.0

60.0

60.0

Wheat gluten

60.0

60.0

60.0

60.0

60.0

CaPO4

5.0

5.0

5.0

5.0

5.0

Vitamin/Minerals

5.0

5.0

5.0

5.0

5.0

DL-Methionine

4.0

4.0

4.0

4.0

4.0

L-Histidine

1.5

1.5

1.5

1.5

1.5

L-Lysine

1.5

1.5

1.5

1.5

1.5

Yttrium oxide

1.0

1.0

1.0

1.0

1.0

L-Threonine

1.0

1.0

1.0

1.0

1.0

Olive oil

92.5

88.3

82.0

77.8

71.5

Butter fat

92.5

88.3

82.0

77.8

71.5

DHASCO

0.0

8.4

21.0

29.4

42.0

Composition as measured (g kg −1 )

    

Dry matter

958

967

952

961

943

Protein

525

526

511

513

521

Fat

181

176

204

205

204

Carbohydrate

212

226

217

213

204

Ash

82

72

68

69

71

Gross Energy

22.3

22.4

23.1

22.7

22.1

Protein:Energy (g MJ−1)

23.5

23.5

22.1

22.6

23.6

Total Saturates

56

51

62

65

67

Total Monounsaturates

86

81

89

86

80

Total PUFA

10

12

12

10

10

Total LC-PUFA

2

5

10

14

17

Total n-3

2

6

9

12

15

Total n-6

9

12

13

12

12

DHA

1

3

6

10

13