Effects of Feeding an All-Plant Diet on Rainbow Trout Performance and Solid Waste Characteristics

Table 1

Crude and chemical composition of experimental diets.

Diet	Unit	1	2	3	4	5	6
		FB		HEM		PB
Fish meal^a	g kg^-1	330	330	199	199	—	—
HP soy^b	g kg^-1	190	190	190	190	190	190
Corn gluten^c	g kg^-1	100	100	100	100	100	100
Hemoglobin meal^d	g kg^-1	—	—	100	100	—	—
Pea concentrate^e	g kg^-1	34	34	15	15	275	275
Wheat gluten^f	g kg^-1	—	—	—	—	150	150
Wheat^g	g kg^-1	166	166	189	189	42	42
Fish oil^h	g kg^-1	105	105	114	114	—	—
Rapeseed oil^i	g kg^-1	100	100	100	100	213	213
Lecithin^j	g kg^-1	—	—	—	—	10	10
Methionin^k	g kg^-1	—	—	2.2	2.2	3.8	3.8
Vitamin premix^l	g kg^-1	7.1	7.1	7.1	7.1	7.1	7.1
L-Lysin HCL^m	g kg^-1	—	—	—	—	4.2	4.2
MCP (monocalcium phosphate)^n	g kg^-1	—	—	10.6	10.6	20.5	20.5
Betafin^o	g kg^-1	0.42	0.42	0.42	0.42	0.42	0.42
Attractant^p	g kg^-1	5	5	5	5	5	5
Yttrium premix^q	g kg^-1	0.2	0.2	0.2	0.2	0.2	0.2
Guar gum^n (HV109)^r	g kg^-1	—	3	—	3	—	3
Moisture	g kg^-1	-3.73	-3.73	-3.3	-3.3	-2.1	-2.1
Sum	g kg^-1	1000.0	1003.0	1000.0	1003.0	1000.0	1003.0
Chemical composition (dry matter)
Protein	g kg^-1	436	437	451	450	447	452
Fat	g kg^-1	216	209	201	202	208	207
Starch	g kg^-1	158	169	134	127	130	136
Phosphorous	%	0.92	0.96	1.01	0.95	0.99	1.02
Maximum extrusion temperature (at feed matrix)	°C	84.0		84.0		88.0
Gross energy	kJ g^−1 DM	24.7	24.1	24.4	25.1	24.9	24.7
Digestible energy^s	kJ g^−1 DM	18.4	19.1	19.5	19.4	19.3	19.2

^aUnknown. ^bOelmühlen Hamburg Aktiengesellschaft, Germany; soybean meal (dehulled) (48% protein). ^cCorn gluten meal (60% protein), Tate&Lyle, USA. ^dUnknown. ^eUnknown. ^fAmytex 100 (80% protein, 5% fat, max 1.5% ash), Amylum, Belgium. ^gBread-making quality (Triticum aestivum, origin: Sweden). ^hSR fish oil, SR-mjöl, Iceland (mainly blue whiting). ⁱUnknown. ^jUnknown. ^kDegussa, Germany. ^lFarmix, Putten, Netherlands. ^mAjinomoto Eurolysine, France. ⁿKermira GrowHow Oyi, Finland. ^oBetafin S1, Danisco, Denmark; 96% betaine anhydrate. ^pUnknown. ^qFarmix, Putten, Netherlands. ^rSEAH International, France. ^oDE, calculated according to chemical analyses and digestibility measurements: lipids (39.5 kJ g⁻¹ DM), proteins (23.6 kJ g⁻¹ DM), and carbohydrates (17.2 kJ g⁻¹ DM) [17].