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Table 1 Formulation and composition of diets

From: Molecular pathways associated with the nutritional programming of plant-based diet acceptance in rainbow trout following an early feeding exposure

Ingredients (g 100 g−1 diet) Diet M Diet V
Fish oil 8.5
Plant oil blenda 10.3
Fishmeal LT (CP 70 %) 63
White lupinseed meal (CP 40 %) 5.8
Corn gluten meal (CP 62 %) 17.4
Soybean meal (CP 46 %) 21.5
Wheat gluten (CP 80 %) 25.6
Whole wheat (CP 10 %) 25.4 5.1
Extruded dehulled peas (CP 24 %) 3.1
Soy-lecithin 2.0
L-Arginine 1.0
L-Lysine 1.5
CaHPO4.2H20 (18%P) 3.6
Mineral and vitamin premixb 3.0 3.0
Analysed composition
Dry matter (DM, % diet) 93.3 92.4
Crude protein (% DM) 52.1 50.5
Crude fat (% DM) 17.9 17.0
Gross energy (kJ g−1 DM) 22.3 22.3
  1. Reproduced from [34]. Formulation, approximate crude protein (CP) levels of ingredients and analysed composition of the experimental diets M (fishmeal and fish oil-based) and V (all fishmeal and fish oil replaced by plant protein and plant oil sources). aConsisting of (% blend): rapeseed oil (50), palm oil (30), linseed oil (20). bINRA UPAE, 78352 Jouy en Josas, France