Table 2 The ingredients and chemical composition of experimental diets
Diets | |||||||
|---|---|---|---|---|---|---|---|
Basal | Kañiwa | Kiwicha | Quinoa | Bean | Sacha inchi | Jumbo squid | |
Ingredients, % | |||||||
Fish meal | 44.00 | ||||||
Kañiwa | 29.61 | ||||||
Kiwicha | 29.61 | ||||||
Quinoa | 29.61 | ||||||
Bean | 29.61 | ||||||
Sacha inchi | 29.61 | ||||||
Jumbo squid | 29.61 | ||||||
Soybean meal | 24.40 | ||||||
Corn meal | 8.00 | ||||||
Wheat middlings | 14.00 | ||||||
Fish oil | 8.00 | ||||||
Common salt | 0.30 | ||||||
Marker (Hyflo Super Cel®)1 | 1.00 | 0.30 | 0.30 | 0.30 | 0.30 | 0.30 | 0.30 |
Premix2 | 0.30 | 0.09 | 0.09 | 0.09 | 0.09 | 0.09 | 0.09 |
Basal diet | 70.00 | 70.00 | 70.000 | 70.00 | 70.00 | 70.00 | |
Total | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 |
Analyzed composition (%) | |||||||
Dry matter | 93.3 | 93.4 | 92.1 | 93.3 | 93.1 | 91.9 | 90.4 |
Organic matter | 87.4 | 89.4 | 88.8 | 89.4 | 89.2 | 88.6 | 86.8 |
Crude protein | 40.0 | 32.4 | 34.1 | 32.8 | 35.4 | 44.1 | 48.9 |
Crude fat | 28.9 | 25.1 | 25.1 | 27.2 | 21.9 | 26.3 | 26.3 |
Ash | 12.6 | 10.6 | 11.2 | 10.6 | 10.8 | 11.4 | 13.2 |
Gross energy3 | 5.29 | 5.08 | 5.19 | 5.03 | 5.03 | 5.29 | 5.29 |