Table 1 The formulation and approximate composition analysis of the six diets
Ingredients, % | Dietary protein levels, % | |||||
|---|---|---|---|---|---|---|
15.91 | 19.39 | 22.10 | 25.59 | 28.53 | 31.42 | |
Fish meal | 5.40 | 6.43 | 7.46 | 8.48 | 9.51 | 10.54 |
Casein | 12.89 | 15.34 | 17.78 | 20.23 | 22.68 | 25.12 |
Gelatin | 2.50 | 2.97 | 3.44 | 3.92 | 4.39 | 4.86 |
α-starch | 18.00 | 18.00 | 18.00 | 18.00 | 18.00 | 18.00 |
Corn starch | 44.60 | 41.11 | 37.61 | 34.13 | 30.60 | 27.10 |
Microcrystalline cellulose | 6.68 | 6.34 | 6.00 | 5.64 | 5.33 | 5.00 |
Fish oil | 2.43 | 2.34 | 2.26 | 2.17 | 2.09 | 2.00 |
Soybean oil | 1.76 | 1.76 | 1.76 | 1.76 | 1.76 | 1.76 |
Vitamin premixa | 1.00 | 1.00 | 1.00 | 1.00 | 1.00 | 1.00 |
Mineral premixb | 2.00 | 2.00 | 2.00 | 2.00 | 2.00 | 2.00 |
Ca(H2PO4)2 | 1.67 | 1.64 | 1.61 | 1.59 | 1.56 | 1.53 |
Choline chloride premixc | 1.00 | 1.00 | 1.00 | 1.00 | 1.00 | 1.00 |
Ethoxyquin | 0.05 | 0.05 | 0.05 | 0.05 | 0.05 | 0.05 |
L-Trp | 0.03 | 0.03 | 0.03 | 0.04 | 0.04 | 0.05 |
Nutrient contents, % | ||||||
 Protein | 16.00 | 19.00 | 22.00 | 25.00 | 28.00 | 31.00 |
 Lipid | 4.70 | 4.70 | 4.71 | 4.71 | 4.72 | 4.72 |
 n-3 | 1.02 | 1.02 | 1.02 | 1.02 | 1.02 | 1.02 |
 n-6 | 0.94 | 0.94 | 0.94 | 0.94 | 0.94 | 0.94 |
 Digestive energy, KJ/g | 13.89 | 13.89 | 13.89 | 13.89 | 13.89 | 13.89 |