Table 4 Composition of experimental diets for post-smolt Atlantic salmon
Diet composition (g/100Â g) | Trial feeds (5Â mm pellet size) | |||
|---|---|---|---|---|
Control | FOS | FOS–BC | GOS–BC | |
Fish meal | 15.0 | 15.0 | 15.0 | 15.0 |
Soya SPC | 11.0 | 11.0 | 11.0 | 11.0 |
Wheat Gluten | 7.2 | 8.0 | 8.0 | 8.0 |
Maize gluten | 5.0 | 5.0 | 5.0 | 5.0 |
Pea protein | 15.0 | 15.0 | 15.0 | 15.0 |
Guar meal | 8.0 | 7.0 | 7.0 | 7.0 |
Wheat | 11.0 | 10.8 | 10.9 | 10.0 |
Fish oil | 13.2 | 11.5 | 11.5 | 11.5 |
Rapeseed oil | 10.4 | 11.1 | 11.1 | 11.1 |
Vit + min + AA | 4.3 | 4.9 | 4.9 | 4.9 |
Yttrium | 0.1 | 0.1 | 0.1 | 0.1 |
FOS | – | 0.1 | 0.1 | – |
GOS | – | – | – | 1.0 |
Bactocell | Â | Â | 0.03 | 0.03 |
Water change | − 0.1 | 0.5 | 0.5 | 0.5 |
Analyzed moisture (%) | 5.8 | 5.4 | 5.7 | 6 |
Energy (bomb calorimetry, MJ/kg) | 24.2 | 24.2 | 23.8 | 24.1 |
Crude FAT (%) | 28.5 | 27.9 | 27.6 | 28.1 |
Crude protein (%) | 43.2 | 43.5 | 43.9 | 43 |