Table 2 Ingredients and proximate composition of the experimental diets (% DM)
| Â | Experimental diets | |||
|---|---|---|---|---|
FO | LO | SO | Lard | |
Ingredients (% DM) | ||||
 Anchovy FM1 | 55.0 | 55.0 | 55.0 | 55.0 |
 Casein | 5.0 | 5.0 | 5.0 | 5.0 |
 Wheat gluten | 10.0 | 10.0 | 10.0 | 10.0 |
 Wheat flour | 20.0 | 20.0 | 20.0 | 20.0 |
 Fish oil | 6.0 | – | – | – |
 Linseed oil | – | 6.0 | – | – |
 Soybean oil | – | – | 6.0 | – |
 Lard | – | – | – | 6.0 |
 Vitamin premix2 | 1.5 | 1.5 | 1.5 | 1.5 |
 Mineral premix3 | 1.8 | 1.8 | 1.8 | 1.8 |
 Stay-C (50%) | 0.3 | 0.3 | 0.3 | 0.3 |
 Vitamin E (25%) | 0.2 | 0.2 | 0.2 | 0.2 |
 Choline (50%) | 0.2 | 0.2 | 0.2 | 0.2 |
Proximate composition (% DM) | ||||
 Dry matter | 70.5 | 63.7 | 66.8 | 60.4 |
 Crude protein | 56.0 | 56.2 | 56.8 | 56.9 |
 Crude lipid | 13.0 | 13.2 | 13.2 | 13.3 |
 Ash | 11.0 | 11.0 | 11.0 | 11.2 |
Fatty acids (% total fatty acids) | ||||
 14:0 | 8.5 | 1.7 | 1.6 | 3.0 |
 16:0 | 21.2 | 11.2 | 15.1 | 22.7 |
 18:0 | 4.5 | 4.2 | 4.5 | 10.1 |
 16:1n-7 | 8.3 | 0.9 | 0.8 | 2.2 |
 18:1n-9 (OA)4 | 8.3 | 14.3 | 20.7 | 32.8 |
 18:2n-6 (LA)5 | 1.6 | 11.2 | 32.7 | 8.1 |
 18:3n-3 (ALA)6 | 0.7 | 33.7 | 4.2 | 0.4 |
 20:4n-6 | 0.8 | 0.7 | 0.7 | 0.7 |
 20:5n-3 (EPA)7 | 14.5 | 3.7 | 3.6 | 3.6 |
 22:5n-3 | 11.4 | 0.6 | 0.6 | 0.6 |
 22:6n-3 (DHA)8 | 16.6 | 12.4 | 12.1 | 12.3 |