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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