As discussed above, protein retention efficiency is determined by a number of endogenous and exogenous factors, including the feed intake, di- etary protein and energy levels, dietary amino acid leves, dietary amino acid bioavailability, life history stage, and genetically controlled rate of protein turnover (degradation). Protein (nitrogen) retention in farmed fish has improved greatly over the past decade in species that tolerate high dietary
lipid levels, such as Atlantic salmon. In the late 1980s, the average pro- tein retention in farmed Atlantic salmon was 22–25%, with 75% or more of ingested nitrogen excreted. By 2000, protein retention had increased to 45% or more, the result of changes in dietary energy levels (up to 35%
lipid) and improvements in protein quality. Further increases are possible in Atlantic salmon, but such increases are limited by metabolic reality. In other farmed fish species, considerable opportunities for improvement of protein (nitrogen) retention exist, but not all species tolerate high lipid diets as well as do Atlantic salmon.
Improvements of the protein retention efficiency in farmed fish are needed to reduce the environmental impacts of aquaculture and, also, to make more efficient use of dietary protein, the most expensive component of diet formulations for fish. Perhaps the greatest potential for improving protein retention lies in the selection of broodstock having higher protein retention rates due to lower rates of protein degradation, but opportunities to improve protein retention through the formulation of “ideal proteins”
and by increasing dietary energy levels also need to be explored.
References
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12(4), 305–312.
Carter, C. G., Houlihan, D. F., Brechin, J., and McCarthy, I. D. (1993b).Can. J. Zool. 71, 392–400.
Carter, C. G., Houlihan, D. F., and Owen, S. F. (1998).J. Fish Biol.53,272–284.
Cowey, C. B., and Luquet, P. (1983).In“IV International Symposium on Protein Metabolism and Nutrition.” INRA, Clermont-Ferrand, France.
Cowey, C. B., and Walton, M. J. (1989). In“Fish Nutrition,” 2nd ed. ( J. E. Halver, ed), pp. 259–329. Academic Press, New York.
Cowey, C. B., Knox, D., Walton, M. J., and Adron, J. W. (1977).Br. J. Nutr.38,463.
Dosdat, A., Servais, F., Metailler, R., Heulvan, C., and Desbruyeres, E. (1996).Aquaculture141, 107–127.
Fauconneau, B., Gray, C., and Houlihan, D. F. (1995).Comp. Biochem. Physiol.111B,45–51.
French, C., Hochachka, P. W., and Mommsen, T. P. (1983).Am. J. Physiol.245,R827.
Garlick, P. J., McMillen, M. A., and Preedy, V. R. (1980).Biochem. J.192,719–723.
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(1994).Aquaculture124,64 (abstr).
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Houlihan, D. F. (1991).Adv. Comp. Env. Physiol.7,1–43.
Houlihan, D. F., McMillan, D. N., and Laurent, P. (1986).Physiol. Zool.59(4), 482–493.
Houlihan, D. F., Hall, S. J., Gray, C., and Noble, B. S. (1988).Can. J. Fish. Aquat. Sci.45,951–964.
Houlihan, D. F., Petersen, B. H., Steffensen, J. F., and Brechin, J. (1995).Fish Physiol. Biochem.
14(3), 195–208.
Jobling, M. (1981).J. Fish. Biol.18,87–96.
Kaushik, S. J. (1980).Reprod. Nutr. Dev.20,1751–1765.
Kikuchi, K., Takeda, S., Honda, H., and Kiyono, M. (1991). Nippon Suisan Gakkaishi 57, 2059–2064.
Martin, N. B., Houlihan, D. F., Talbot, C., and Palmer, R. M. (1993).Fish Physiol. Biochem.12(2), 131–141.
Millward, D. J., Garlick, P. J., Nnanyelugo, D. O., and Waterlow, J. C. (1976).Biochem. J.156, 185–188.
Mommsen, T., and Walsh, P. J. (1992).Experientia48,583–593.
National Research Council (NRC) (1974). “Improvement of Protein Nutriture.” National Academy Press, Washington, DC.
Overturf, K., and Hardy, R. W. (2001).Aquacult. Res.32(4), 315–322.
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Smith, R. R. (1989).In“Fish Nutrition,” 2nd ed., J. E. Halver, ed. pp. 1–29. Academic Press, New York.
Somero, G. N. (1986).Am. J. Physiol.251,R197–R213.
Walton, M. J., and Cowey, C. B. (1982).Comp. Biochem. Physiol.73B,59.
Walsh, P. J. (1997).In“The Physiology of Fishes,” 2nd edition. (D. H. Evans, ed.), pp. 199–214.
CRC Press, Boca Raton, FL.
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Appendix
Several typical diets are listed here and in Chapter 9, for salmon and trout. These formulas, together with some constraints and specifications, are included to serve as guidelines for type formulas for fish diets. These formulas have been selected from many that are currently being fed to salmon, trout, carp, catfish, and several other important commercial species of fish, but these are not specific feed mixtures recommended by the authors or editors for any one specific fish or environment. Dietary requirements for the different fish species vary with the fish size, water temperature, water chemistry, fish activity, and final purpose of the fish husbandry program.
Therefore it is recommended that appropriate rations be formulated from the more complete list of nutrients present in potential fish food ingredients included in the National Academy of Science–National Research Council bulletins, “Nutrient Requirements of Coldwater Fishes” (1981), “Nutrient Requirements of Warmwater Fishes and Shellfish” (1983), and “Nutrient Requirements of Fish” (1993).
771
Table A.1
Typical Formula and Specifications for Moist Salmon Pelletsa
Ingredient Percentage
Herring meal 28
Dried whey 5
Wheat germ meal remainder
Corn distillers’ solubles 4
Cottonseed meal 15
Pasteurized wet fish 30.0
Trace mineral premix 0.1
Vitamin and antioxidant mix 1.5
Fish oil 6.0–6.75
Choline chloride (70% liquid) 0.5 N
————100
a Detailed specifications for the processing of the Oregon Moist Pellet are necessary for the manufacture of a satisfactory feed. These are:
(1) The dry meal ingredients should be passed through a 40-mesh screen, 0.015-inch opening (0.42 mm).
(2) The wet fish ingredients should be ground through a grinder plate with holes not larger than 5/64inch or through a disintegrator providing that the particles are 5/64inch (2.0 mm) or smaller.
(3) The wet ingredients are added to the dry ingredients in a mixer and blended until homogenous and the desired degree of plasticity necessary to extrude satisfactory pel- lets is obtained.
(4) The mix should not stand more than 4 hr before pelleting.
(5) Bellets should be passed over a grader before bagging to separate oversized particles and “fines.”
(6) Pellets should be packed in 50-pound (23 kg) net con- tainers and within 1 hr placed in a freezer and quick frozen at a temperature of at least−30◦C.
(7) Pellets may be transferred from the freezer to a storage when they have reached a temperature of−9◦C and will not be received by a hatchery until they have reached a temperature of−18◦C.
Table A.2
High-Protein Dry Diet for Salmon Fingerlingsa
% Herring meal (70%+protein, TBA-40) 46.5%
Dried whey product (15%+protein) 5.0%
Wheat germ meal (19%+protein, 8% lipid) 5.0%
Poultry by-product meal 1.5%
Feather meal 10.0%
Blood flour 2.5%
Legnon sulfonate 2.0%
Trace mineral premix 0.1%
L-ascorbyl-2-polyphosphate 0.2%
Choline chloride 0.58%
Wheat middlings 16.62%
Fish oil (+0.01% BHA+BHT) 9.0%
Vitamin mix 1.0%
Starter granule: 6% oil added 2/64-inch granule: 4% oil added
Abernathy vitamin mixture:
Thiamin mononitrate 3117 mg
Riboflavin 3527 mg
Pyridoxine hydrochloride 2504 mg
Niacin 14.704 mg
d-Pantothenic acid 7668 mg
d-Biotin 39.7 mg
Folic acid 849 mg
DL-α-Tocopherol acetate 33510 IU
Vitamin A (palmotate or acetate) 440,000 IU
Vitamin D (cholecalciterol) 29,398 IU
Vitamin K (menadione sodium bisulfate) 1858 mg
Vitamin B12 3.97 mg
Wheat middlings remainder
—————
1000 g
aAbernathy salmon diet AB-2 (92). See Chapter 9, Table 9.2.
Table A.3
Typical Formula and Specifications for Trout Pelletsa A. Formula SD7b
Ingredient Percentage
1. West coast Canadian or Alaskan herring meal, maximum fat 10.5%,
minimum protein 70%, immediate past season. 45.0
(a) Lecithin (blended with fish meal).
2. Toasted, defatted soy flour, maximum fat 0.5%, minimum protein 50%. 15.0 3. Steam-dried brewer’s yeast, minimum protein 40%, minimum fat 0.7%,
maximum fiber 3.0%. 5.0
Fish oil. 10.0
4. Condensed fish solubles, dried on wheat middlings (equivalent to 100%
condensed fish solubles). 5.0
5. Soluble dried blood flour. 5.0
6. Wheat standard middlings. 9.35
7. Dried whey. 5.0
8. Fish solubles, condensed 50% protein 5.0
9. Vitamin premix No. 30 0.4
10. Choline chloride, 50% 0.2
11. Mineral premixc 0.05
aNational Fish Hatchery diet specifications, U.S. Fish and Wildlife service.
bStarter and No. 1 granule sizes only.
cMineral premix (9/kg): ZnSO4, 185; FeSO4ã7H2O, 50; CuSO4, 3.85; MnSO4, 207; KIO3, 0.84; inert carrier, 553.
Table A.3 (Continued)
B. Vitamin Premix No. 30a
Guaranteed potency per kg premix
Ingredient (mg)
D-Calcium pantothenate 26.4
Pyridoxine 7700
Riboflavin 13.2
Niacin 55
Folic acid 2200
Thiamin 8800
Biotin 880
Vitamin B12 5.5
Menadione sodium bisulfite 2750
Vitamin E, fromα-tocopherol acetate (dordl) in beadlet form 88,000 IU
Vitamin D3activity 110,000 IU
Vitamin A activity (from vitamin A palmitate in gelatin beadlets) 1,650,000 USP
BHT antioxidant 1760
Ascorbic acidb 6,600
aU.S. Fish and Wildlife Service.
b These items will not be part of a packaged premix but shall be blended with one or more cereal ingredients and added to the mixture at the time of manufacture of feed.
Table A.3 (Continued)
C. Formula PR-6a
Ingredient Percentage
1. West coast Canadian or Alaskan herring meal, maximum fat 10.5%,
minimum protein 70%, immediate past season. 35.0
2. Wheat standard middlings, 13% minimum protein, 9.5% maximum fiber. 13.3 3. Soybean meal, solvent extracted, toasted, and dehulled, minimum
protein 50%. 20.0
4. Steam-dried brewer’s yeast, minimum protein 40%, minimum fat 0.7%,
maximum fiber 3.0%. 5.0
5. Delactosed whey, minimum protein 16%, maximum sugar 50%. 10.0 6. Dehydrated alfalfa meal, 17% protein, reground pellets. 3.0
7. Trace mineral premixb 0.1
8. Vitamin Premix No. 30b 0.4
9. Fish oil 5.0
10. Choline chloride, 50% 0.2
11. Fermentation solubles 8.0
aNo. 2 and larger granules and all pellet sizes.
bSee specifications on previous tables.
Table A.4
A. Pond Fish Formulaa,b,c
Amount per
Ingredient ton (pounds)
Fish meal, menhaden, minimum protein 60%, 240
or herring meal, Canadian or Alaskan, minimum protein 70% 200
Blood meal, minimum protein 80% 100
Feather meal, guaranteed digestibility 80% (Note: blood meal and feather meal may be used interchangeably)
100 Soybean meal, solvent, toasted, dehulled, 50% protein 400 Dried distillers’ solubles or dried fermentation solubles
(a) If menhaden fish meal is used 160
(b) If herring meal is used 200
Rice bran, 12% protein, 12% fat, 12% fiber or better 700
Rice mill dust or other organic dust passing a U.S. No. 80 mesh 200 (Note: Wheat shorts, wheat middlings, cereal grains, vegetable oil, or fish
body oil, and a pellet binder may be used for rice by-products)
Dehydrated alfalfa, reground 17% protein pellets 70
Mineralized, iodized salt 20
Vitamin Premix (see additional specification for composition) 10 2000——
aGuaranteed analysis of fish feed formula No. 1: crude protein, more than 32.00%; animal protein, more than 15.00%; crude fiber less than 12.00%; crude fat, more than 5.00%.
bPhysical properties and processing specifications: Fry feed or fish starter meal—100% to pass through 595-μm opening or a U.S. No. 30 sieve; No. 2 pellet—1/8inch diameter×1/8inch long; No. 3 pellet—1/8inch diameter×1/2−3/4inch long; No. 4 pellet—3/16inch diameter
×1/4−1/2inch long; No. 5 pellet—1/4inch diameter×1/4−1/2inch long.
Pelleted feed shall be retained on a1/8-inch-mesh screen when immersed in water for 10 min, such that only 10% of the original weight is loss. This specification may be met by grinding the formula through a 1/8-inch screen after mising, using high-pressure, high-quality (dry) steam to condition soft feed before pelleting, cooling rapidly, and handling without undue breakage.
No more than 4% fines should be present in bagged pellets.
cCourtesy of W. H. Hastings, personal communication.
Table A.4 (Continued)
B. Pond Fish Vitamin Premixa
Guaranteed potency
Ingredient per ton of feed
Vitamin A activity (from palmitate in gelatin beadlets) 5,000,000 IU
Vitamin D3activity 1,000,000 IU
α-Tocopherol acetate (dordlin beadlet form) 20 g
Menadione sodium bisulfite 20 g
Choline chloride 1,000 g
Niacin 50 g
Riboflavin 10 g
Pyridoxine 5 g
Thiamin 5 g
D-Calcium pantothenate 20 g
Biotin 200 mg
Folic acid 1,000 mg
Vitamin B12 20 mg
BHT antioxidant 10 g
or ethoxyquin 136 g
aPremix on finely ground meal carrier.
Table A.5
Essential Amino Acid (EAA) Index and First Limiting Amino Acid of Fish Feeds and Dietary Ingredients, Based on Chinook
Salmon Requirementsa
EAA First limiting Diet or dietary ingredient score amino acid
Whole egg (commercial) 90.0 Tryptophan
Salmon egg 85.4 Tryptophan
Casein 81.7 Arginine
Pasteurized salmon carcass 77.7 Tryptophan
Autolyzed salmon carcass 77.6 Tryptophan
Herring meal 76.0 Tryptophan
Commercial trout feed 75.9 Tryptophan
Commercial salmon feed 75.5 Tryptophan
Dried skim milk 75.5 Tryptophan
Drackett soybean protein 75.2 Methionine
Salmon viscera 74.1 Tryptophan
Commercial trout feed (imported) 74.1 Tryptophan
Experimental diet 72.8 Tryptophan
Fresh turbot 71.9 Tryptophan
Soybean meal 71.0 Methionine
Meat scraps 70.8 Tryptophan
Commercial trout feed 68.9 Tryptophan
Oregon moist pellet 68.9 Tryptophan
McNenny No. 31 feed 68.3 Tryptophan
Commercial trout feed 67.5 Tryptophan
Salmon meal 67.4 Isoleucine
Tuna viscera 66.4 Tryptophan
Sesame meal 66.3 Lysine
Brewer’s yeast 66.3 Methionine
Wheat germ meal 61.8 Tryptophan
Distillers’ solubles 59.3 Tryptophan
Cottonseed meal 59.1 Tryptophan
Wheat middlings 56.2 Isoleucine
Shrimp meal 50.4 Tryptophan
Crab solubles 43.8 Tryptophan
aCourtesy of W. E. Shanks, personal communication.
Table A.6
Digestibility Coefficients and Digestible Energy Values for Rainbow Trout and Channel Catfish (All Values on a Dry Weight Basis)a
Digestion
coefficients, trout (t) Energy, Energy, INFIC
or catfish (c) rainbow trout catfish
Line Feed Protein Fat Cho DE ME DE
No. Feed name Number (%) (%) (%) (kcal/kg) (kcal/kg)
001 Alfalfa meal 17% protein 1-00-023 61t 51t — 513 859 670
002 Algae,Chlorella vulgaris grnd, dehyd
5-20-658 — — — — — —
003 Algae,Spirulinaspp.
whole meal
5-19-931 — — — — — —
004 Bacteria, methanol, whole, dehyd
5-28-531 — — — — — —
005 Barley, grain 4-00-530 81t — — — — —
006 Bean, mung seeds 5-01-185 — — — — — —
007 Bean, winged seeds, heat processed
— — — — — — —
008 Blood, spray dehyd (50%) 5-00-381 86t — — 4612 4004 —
009 Brewer’s, grains dehyd 5-02-141 — — — — 2390 —
010 Casein 5-01-162 99t — — — 3910 —
011 Cashew, kernels meal, mech extr
5-26-221 — — — — — —
012 Cassava (tapioca) starch 4-25-390 — — — — — —
013 Chick-pea (garbanzo) seeds 5-01-218 — — — — — —
014 Coconut, meats meal, mech extr
5-01-572 — — — — — —
015 Corn, dent yellow grain 4-02-935 60c 76c 62c — 1500 1100
016 Corn, distillers’ solubles, dehy
5-02-844 72t — 59t 2436 2283 —
017 Corn, gluten meal 5-02-900 83t — — 3712 3297 —
018 Corn, gluten meal 60%
protein
5-09-318 91t 93t — 4682 4435 —
019 Corn, starch 4-02-889 — — — — — —
020 Cotton, seeds, meal mech extr 41% protein
5-01-617 — — — — — —
021 Cotton, seeds, meal solv extr 41% protein
5-01-621 80c 87c 17c — 2080 2550
022 Cotton, seeds w/o hulls, prepressed solv extr 50%
protein
5-07-874 76t — — 2660 2468 —
023 Cowpea, seeds 5-01-661 — — — — — —
Table A.6 (Continued) Digestion
coefficients, trout (t) Energy, Energy, INFIC
or catfish (c) rainbow trout catfish
Line Feed Protein Fat Cho DE ME DE
No. Feed name Number (%) (%) (%) (kcal/kg) (kcal/kg)
024 Crab, process residue meal (crab meal)
5-01-663 — — — — 2960 —
025 Crab, whole dehyd — 72t — — 3878 3214 —
026 Fats and oils, fat, beef — — — — — — —
027 Fats and oils, fat, poultry 4-00-409 — — — — — —
028 Fats and oils, fat, swine 4-04-790 — — — — — —
029 Fats and oils, liver oil, pollack
4-20-954 — — — — — —
030 Fats and oils, liver oil, cod — — 87t — — — —
031 Fats and oils, oil, canola (rapeseed)
— — — — — — —
032 Fats and oils, oil, capelin — — 85t — — — —
033 Fats and oils, oil, coconut 4-09-320 — — — — — —
034 Fats and oils, oil, corn — — — — — — —
035 Fats and oils, oil, fish 7-01-965 — 97c — — — —
036 Fats and oils, oil, herring — — — — — — —
037 Fats and oils, oil, linseed — — — — — — —
038 Fats and oils, oil, menhaden — — — — — — 8830
039 Fats and oils, oil, safflower — — — — — — —
040 Fats and oils, oil, soybean 4-07-983 — 89t — — — 8930
041 Fish, protein hydrolyzate — — — — — — —
042 Fish, solubles condensed 5-01-969 — — — — — —
043 Fish, solubles dehyd 5-01-971 69t — — 3684 3345 —
044 Fish, anchovy meal mech extr
5-01-985 85t — — 4570 4020 —
045 Fish, carp meal mech extr 5-09-831 — — — — — —
046 Fish, catfish meal mech extr 5-09-835 — — — — — —
047 Fish, hake meal mech extr 5-02-025 81t — — — 3436 —
048 Fish, herring meal mech extr
5-02-000 87t 94t — 4717 4133 —
049 Fish, menhaden meal mech extr
5-02-012 — — — — — 3900
050 Fish, pollock meal mech extr
— — — — — — —
051 Fish, salmon meal mech extr
5-02-012 83t — — 4019 3570 —
052 Fish, shark meal mech extr 5-02-018 — — — — — —
(continues)
Table A.6 (Continued) Digestion
coefficients, trout (t) Energy, Energy, INFIC
or catfish (c) rainbow trout catfish
Line Feed Protein Fat Cho DE ME DE
No. Feed name Number (%) (%) (%) (kcal/kg) (kcal/kg)
053 Fish, tuna meal mech extr
5-02-023 — — — — — —
054 Fish, white meal mech extr
5-02-025 95t — — 3490 2974 —
055 Flax, seeds solv extr grnd 5-02-048 77t — — 3262 2934 —
056 Gelatin 5-14-503 — — — — 4050a —
057 Krill,Euphausia pacifica whole, meal
5-16-423 — — — — — —
058 Lentil, seeds 5-02-506 — — — — — —
059 Linseed, meal 5-02-045 — — — — — —
060 Meat, meal, rendered 5-00-385 70t — — 3389 3237 —
061 Meat, with bone meal, rendered
5-00-388 75c 77c — — 2660 3470
062 Millet, grain 4-03-098 — — — — — —
063 Molasses, beet, dehyd 4-00-668 91t — — — 4074 —
064 Molasses, sugarcane, dehyd 4-04-695 — — — — — —
065 Oats, grain 4-03-309 — — — — — —
066 Pea, seeds 5-03-598 — — — — — —
067 Peanut, kernels meal mech extr
5-03-649 — — — — — —
068 Peanut, kernels meal solv extr
5-03-650 — — — — — —
069 Potato, starch 4-20-962 — — 55c — — —
070 Poultry, by-product meal, rendered
5-03-798 66t — — 3719 3160 —
071 Poultry, feathers hydrolyzed
5-03-795 74c 68t — — 2880 3410
072 Rape, seeds solv extr grnd 5-03-871 76t — — 2994 2711 —
073 Rape, seeds solv dehulled grnd
5-08-135 — — — 2994 2711 —
074 Rice, bran with germs 4-03-928 71c — — — — —
075 Rice, grain, grnd 4-03-938 — — — — — —
076 Rye, grain, grnd 4-04-047 — — — — — —
077 Safflower, seeds solv extr grnd
5-08-499 — — — — — —
078 Sesame, seeds meal mech extr
5-04-220 — — — — — —
Table A.6 (Continued) Digestion
coefficients, trout (t) Energy, Energy, INFIC
or catfish (c) rainbow trout catfish
Line Feed Protein Fat Cho DE ME DE
No. Feed name Number (%) (%) (%) (kcal/kg) (kcal/kg)
079 Sesame, seeds meal solv extr 5-09-906 — — — — — —
080 Sorghum, gluten meal 4-04-388 — — — — — —
081 Sorghum, grain grnd 5-04-329 — — — — — —
082 Shrimp, process residue meal (shrimp meal)
5-04-226 — — — — — —
083 Soybean, seeds full fat, steam cooked
5-04-597 80t — — 4232 3929 —
084 Soybean, seeds meal mech extr
5-04-600 84t — — — 2952 —
085 Soybean, seeds meal solv extr
5-04-604 — — — — — 2580
086 Soybean, seeds, without hulls meal mech extr
5-04-612 83t — — 3260 2885 —
087 Sunflower, seeds meal mech extr
5-04-738 — — — — — —
088 Sunflower, seeds meal solv extr
5-04-739 77t — — — 2,567 —
089 Wheat,Triticum aestivum, bran
4-05-190 — — — — — —
090 Wheat, flour by-product less than 1.5 fiber
4-05-199 65t — — 1804 1509 —
091 Wheat, flour by-product less than 7% fiber
4-05-201 72c 90c — — — —
092 Wheat, flour by-product less than 9.5 fiber (middlings)
4-05-205 68t 20t — 2442 2237 —
093 Wheat, germ grnd 5-05-218 77t — — 3034 2759 —
094 Wheat, grain hard red winter
4-05-268 82c 95c 59c — — 2550
095 Wheat, grain soft red winter
4-05-294 — — — — — —
096 Wheat, mill run less than 9.5% fiber
4-05-206 — — — — — —
097 Whey, dehyd (cattle) 4-01-182 80t — — 2700 2384 —
098 Whey, low-lactose dehyd (cattle)
4-01-186 63t — — 2638 2279 —
099 Yeast, brewer’s dehyd, grnd 7-05-527 85t — — 3787 2922 —
100 Yeast, Torula dehyd, grnd 7-05-534 82t — — 3678 3362 —
aAdapted from INFIC tables.
Amino Acid Content of Feedstuffs (All Values on Dry Weight Basis)a
INFIC Crude
Line Feed protein Arg Gly His Iso Leu Lys Met Cys Phe Tyr Ser Thr Try Val
No. Feed name number (%) (%) (%) (%) (%) (%) (%) (%) (%) (%) (%) (%) (%) (%) (%)
001 Alfalfa meal 17%
protein
1-00-023 18.9 0.84 0.91 0.36 0.88 1.39 0.93 0.29 0.31 0.87 0.59 0.77 0.77 0.37 0.96 002 Algae,Chlorella
vulgarisgrnd, dehyd
5-20-658 — — — — — — — — — — — — — — —
003 Algae,Spirulinaspp.
whole meal
5-19-931 65.0 — — — 3.90 5.20 3.00 0.91 — 3.25 — — 3.00 0.91 4.22
004 Bacteria, methanol, whole, dehyd
5-28-531 80.7 3.83 — — — — 5.00 1.94 — — — — 3.83 1.11 —
005 Barley, grain 4-00-530 13.0 0.60 — 0.30 0.60 0.90 0.60 0.20 0.20 0.70 0.40 — 0.40 0.20 0.70 006 Bean, mung seeds,
heat processed
5-08-185 23.5 3.06 — 0.93 1.46 2.08 3.39 0.69 0.10 1.58 0.66 — 1.31 0.68 1.59 007 Bean, winged seeds,
heat processed
— — — — — — — — — — — — — — — —
008 Blood, spray dehyd (50%)
5-00-381 93.0 3.88 4.14 5.59 0.98 11.86 8.04 0.95 0.78 6.36 2.44 3.82 3.93 1.13 8.13 009 Brewers, grains
dehyd
5-02-141 29.4 1.38 1.18 0.56 1.68 2.70 0.95 0.50 0.38 1.56 1.30 1.42 1.01 0.40 1.75 010 Casein 5-01-162 92.7 3.85 1.77 2.86 6.32 9.71 7.88 3.10 0.34 5.31 5.41 6.03 4.32 1.19 7.40 011 Cashew, kernels
meal, mech extr
5-26-221 — — — — — — — — — — — — — — —
784
starch 013 Chick-pea
(garbanzo) seeds
5-01-218 23.3 3.17 1.40 0.87 1.52 2.88 2.39 0.43 — 2.09 1.02 1.93 1.28 — 1.58 014 Coconut, meats
meal, mech extr
5-01-572 21.2 2.49 1.13 0.52 1.32 1.73 0.71 0.41 0.23 0.94 0.45 — 0.70 0.27 1.25 015 Corn, dent yellow
grain
4-02-935 10.9 0.48 0.42 0.29 0.39 1.37 0.28 0.19 0.25 0.54 0.43 0.57 0.40 0.09 0.50 016 Corn, distillers’
solubles, dehyd
5-02-844 29.8 1.20 — 0.66 1.31 2.76 0.99 0.52 0.42 1.36 0.99 — 1.08 0.31 1.46 017 Corn, gluten meal 5-02-900 47.1 1.54 — 1.10 2.53 8.35 0.88 1.10 0.66 3.19 1.10 — 1.54 0.22 2.42 018 Corn, gluten meal
60% protein
5-09-318 67.5 2.31 2.29 1.55 2.89 11.58 1.14 1.97 1.12 4.48 3.67 3.89 2.50 0.33 3.45
019 Corn, starch 4-02-889 — — — — — — — — — — — — — — —
020 Cotton, seeds, meal mech extr 41%
protein
5-01-617 44.3 4.51 2.06 1.15 1.56 2.50 1.73 0.62 0.78 2.35 1.01 1.84 1.44 0.57 2.05
021 Cotton, seeds, meal solv extr 41%
protein
5-01-621 45.2 4.62 2.17 1.21 1.67 2.56 1.86 0.64 0.85 2.46 1.13 1.92 1.52 0.61 2.06
022 Cotton, seeds w/o hulls, prepressed solv extr 50%
protein
5-07-874 54.0 5.2 3.03 1.30 1.59 2.45 1.82 0.81 1.13 2.81 0.87 — 1.78 0.67 2.32
023 Cowpea, seeds 5-01-661 26.3 1.70 — 0.79 1.24 2.58 2.10 0.50 — 1.46 1.24 — 0.90 0.30 1.35 024 Crab, process
residue meal (crab meal)
5-01-663 34.8 1.80 1.89 0.53 1.26 1.67 1.50 0.57 0.26 1.26 1.26 1.50 1.09 0.32 1.59
(continues)
785
INFIC Crude
Line Feed protein Arg Gly His Iso Leu Lys Met Cys Phe Tyr Ser Thr Try Val
No. Feed name number (%) (%) (%) (%) (%) (%) (%) (%) (%) (%) (%) (%) (%) (%) (%)
025 Crab, whole dehyd — — — — — — — — — — — — — — — —
026 Fats and oils, fat, beef
— 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0
027 Fats and oils, fat, poultry
4-00-409 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0
028 Fats and oils, fat, swine
4-04-790 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0
029 Fats and oil, liver oil, pollack
4-20-954 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0
030 Fats and oils, liver oil, cod
— 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0
031 Fats and oils, oil, canola (rapeseed)
— 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0
032 Fats and oils, oil, capelin
— 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0
033 Fats and oils, oil, coconut
4-09-320 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0
034 Fats and oils, oil, corn
— 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0
035 Fats and oils, oil, fish 7-01-965 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 036 Fats and oils, oil,
herring
— 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0
037 Fats and oils, oil, linseed
— 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0
038 Fats and oils, oil, menhaden
— 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0
786
safflower 040 Fats and oils, oil,
soybean
4-07-983 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0
041 Fish, protein hydrolysate
— — — — — — — — — — — — — — — —
042 Fish, solubles condensed
5-01-969 65.3 3.25 7.68 2.85 2.06 3.72 3.71 1.42 0.54 2.04 0.87 2.05 1.73 0.68 2.43 043 Fish, solubles dehyd 5-01-971 69.2 3.29 6.20 2.26 2.21 3.21 3.79 1.27 0.66 1.65 0.92 2.19 1.46 0.64 2.26 044 Fish, anchovy meal
mech extr
5-01-985 71.2 4.11 4.01 1.76 3.38 5.43 5.49 2.16 0.66 3.03 2.44 2.63 3.00 0.82 3.81 045 Fish, carp meal
mech extr
5-09-831 74.4 4.64 — 1.46 2.67 4.98 5.75 1.71 — 2.60 1.99 — 2.97 — 2.87 046 Fish, catfish meal
mech extr
5-09-835 55.3 4.45 — 1.21 1.84 3.55 4.03 1.10 — 1.93 1.35 — 2.32 — 2.47 047 Fish, hake meal
mech extr
— — — — — — — — — — — — — — — —
048 Fish, herring meal mech extr
5-02-000 78.3 5.02 4.80 1.80 3.41 5.64 5.83 2.27 0.81 2.94 2.39 2.88 3.16 0.83 4.68 049 Fish, menhaden
mea mech extr
5-02-012 66.7 4.09 4.57 1.58 3.15 4.89 5.15 1.91 0.61 2.69 2.12 2.43 2.73 0.71 3.52 050 Fish, Pollock meal
mech extr
— — — — — — — — — — — — — — — —
051 Fish, Salmon meal mech extr
5-02-012 68.7 5.59 — — — — 8.17 1.72 0.75 — — — — 0.54 —
052 Fish, shark meal mech extr
5-02-018 73.0 — — — — — — 0.88 — — — — — — —
(continues)
787
INFIC Crude
Line Feed protein Arg Gly His Iso Leu Lys Met Cys Phe Tyr Ser Thr Try Val
No. Feed name number (%) (%) (%) (%) (%) (%) (%) (%) (%) (%) (%) (%) (%) (%) (%)
053 Fish, tuna meal mech extr
5-02-023 63.6 3.69 4.41 1.89 2.64 4.09 4.54 1.58 0.50 2.32 1.82 2.25 2.49 0.62 2.98 054 Fish, white meal
mech extr
5-02-025 68.2 4.41 4.84 1.47 2.98 4.78 4.96 1.84 0.82 2.50 2.00 3.35 2.82 0.73 3.31 055 Flax, seeds solv extr
grnd
5-02-048 38.6 3.54 — — — — 1.33 0.66 0.73 — — — — 0.62 —
056 Gelatin 5-14-503 97.4 7.75 21.48 0.85 1.54 3.24 3.95 0.81 0.15 1.99 0.58 3.45 1.96 0.05 2.33 057 Krill,Euphausia
pacificawhole, meal
5-16-423 33.3 — — — — — — — — — — — — —
058 Lentil, seeds 5-02-506 26.3 2.10 1.00 0.57 1.02 1.78 1.80 0.16 — 1.13 0.78 1.18 0.89 — 1.13 059 Linseed, meal 5-02-045 32.8 3.16 1.80 0.71 1.66 2.11 1.21 1.68 0.61 1.68 1.75 2.09 1.32 0.57 2.02 060 Meat, meal,
rendered
5-00-385 54.8 3.84 6.71 1.02 1.86 3.40 3.45 0.75 0.70 1.94 1.02 2.30 1.75 0.37 2.68 061 Meat, with bone
meal, rendered
5-00-388 54.1 3.75 6.93 1.04 1.76 3.29 3.11 0.70 0.53 1.83 0.85 1.94 1.77 0.32 2.63
062 Millet, grain 4-03-098 — — — — — — — — — — — — — — —
063 Molasses, beet, dehyd
4-00-668 0.30 — — — — — — — — — — — — — —
064 Molasses, sugarcane, dehyd
4-04-695 10.3 — — — — — — — — — — — — — —
065 Oats, grain 4-03-309 13.3 0.79 0.52 0.21 0.49 0.91 0.44 0.19 0.22 0.58 0.52 0.50 0.40 0.17 0.63 066 Pea, seeds 5-03-598 24.7 1.54 — 0.79 1.21 1.98 1.76 0.34 0.19 1.43 — — 1.03 0.26 1.43 067 Peanut, kernels
meal mech extr
5-03-649 52.0 5.46 2.59 1.17 1.83 3.26 1.62 0.53 0.81 2.53 1.79 1.56 1.34 0.51 2.24 068 Peanut, kernels
meal solv extr
5-03-650 52.3 4.95 2.56 1.03 1.91 2.94 1.93 0.46 0.79 2.22 1.65 3.37 1.26 0.52 2.04
788
070 Poultry, by-product meal, rendered
5-03-798 62.8 4.03 5.80 1.08 2.54 4.28 3.10 1.13 0.98 1.97 1.01 2.81 2.08 0.50 3.06 071 Poultry, feathers
hydrolyzed
5-03-795 91.3 7.58 6.92 1.06 4.37 7.46 2.49 0.59 3.48 3.28 2.49 9.96 4.27 0.56 6.97 072 Rape, seeds solv extr
grnd
5-03-871 40.6 2.26 1.97 1.09 1.48 2.74 2.18 0.78 0.33 1.55 0.87 1.72 1.72 0.47 1.96 073 Rape, seeds solv
dehulled grnd
5-08-135 44.0 2.63 2.30 1.29 1.72 3.20 2.54 0.91 — 1.82 1.00 — 2.01 0.57 2.30 074 Rice, bran with
germs
4-03-928 14.1 0.79 0.88 0.25 0.51 0.77 0.54 0.26 0.11 0.49 0.76 0.85 0.47 0.11 0.76 075 Rice, grain, grnd 4-03-938 8.9 0.64 0.62 0.15 0.34 0.63 0.30 0.18 0.13 0.37 0.60 0.50 0.27 0.12 0.50 076 Rye, grain, grnd 4-04-047 13.8 0.61 0.56 0.29 0.53 0.80 0.48 0.19 0.21 0.64 0.30 0.60 0.41 0.13 0.64 077 Safflower, seeds
mech extr grnd
5-08-449 45.7 3.47 2.89 — — — 1.50 0.80 0.58 — — — — 0.58 —
078 Sesame, seeds meal mech extr
5-04-220 51.5 5.16 — 1.18 2.26 3.66 1.40 1.51 0.65 2.37 2.15 — 1.72 0.84 2.58 079 Sesame, seeds extr 5-04-221 45.1 4.61 4.29 1.18 1.71 3.00 1.29 0.64 2.14 2.14 — — 1.71 0.64 2.36 080 Shrimp, process
residue meal (shimp meal)
5-04-226 44.2 2.79 — 1.07 1.86 2.98 2.41 0.91 0.66 1.76 1.47 — 1.58 0.40 2.03
081 Sorghum, gluten meal
5-04-329 46.2 1.33 — 0.89 2.53 8.21 0.89 0.67 — 2.89 — — 1.55 0.44 2.77
(continues)
789
INFIC Crude
Line Feed protein Arg Gly His Iso Leu Lys Met Cys Phe Tyr Ser Thr Try Val
No. Feed name number (%) (%) (%) (%) (%) (%) (%) (%) (%) (%) (%) (%) (%) (%) (%)
082 Sorghum, grain grnd
4-04-383 12.4 0.43 0.38 0.26 0.50 1.60 0.28 0.15 0.22 0.62 0.46 0.55 0.40 0.12 0.58 083 Soybean, seeds full
fat, steam cooked
5-04-597 42.2 3.11 2.22 1.12 2.42 2.85 2.67 0.60 0.61 2.33 1.36 2.41 1.88 0.58 2.24 084 Soybean, seeds meal
mech extr
5-04-600 47.7 3.41 2.64 1.26 2.92 4.02 3.10 0.72 0.63 2.45 1.72 2.23 1.92 0.68 2.53 085 Soybean, seeds meal
solv extr
5-04-604 49.9 3.38 2.03 1.19 2.27 3.65 2.99 0.58 0.83 2.36 1.48 2.36 1.85 0.71 2.25 086 Soybean, seeds,
without hulls meal mech extr
5-04-612 55.1 4.07 2.68 1.35 2.73 4.14 3.52 0.79 0.83 2.71 1.86 2.76 2.15 0.77 2.82
087 Sunflower, seeds meal mech extr
5-04-738 44.1 4.52 — 1.18 2.58 3.23 2.15 1.72 0.86 2.58 — — 1.72 0.65 2.58 088 Sunflower, seeds
meal solv extr
5-04-739 49.8 4.75 3.03 1.32 2.42 4.12 2.06 1.25 0.79 2.54 1.49 2.37 2.07 0.65 2.80 089 Wheat,Triticum
aestivum,bran
4-05-190 17.1 1.09 0.97 0.44 0.57 1.03 0.65 0.22 0.36 0.62 0.48 0.77 0.51 0.28 0.78 090 Wheat, flour
by-product less than 1.5% fiber
4-05-199 13.4 0.49 0.51 0.28 0.53 0.99 0.28 0.21 0.35 0.69 0.39 0.68 0.37 0.14 0.57
790
by-product less than 7% fiber 092 Wheat, flour
by-product less than 9.5% fiber (middlings)
4-05-205 18.4 1.03 0.57 0.43 0.75 1.21 0.76 0.20 0.24 0.72 0.45 0.82 0.61 0.22 0.85
093 Wheat, germ grnd 5-05-218 29.1 1.78 — 0.56 1.33 1.22 1.78 0.33 0.56 0.89 — — 0.89 0.33 1.22 094 Wheat, grain hard
red winter
4-05-268 14.4 0.73 0.65 0.34 0.58 1.00 0.41 0.24 0.36 0.71 0.49 0.67 0.42 0.19 0.67 095 Wheat, grain soft
red winter
4-05-294 13.0 0.73 0.62 0.36 0.51 1.02 0.41 0.24 0.41 0.72 0.43 0.73 0.44 0.30 0.65 096 Wheat, mill run less
than 9.5% fiber
4-05-206 17.2 1.04 0.59 0.44 0.78 1.33 0.64 0.37 0.26 — 0.56 — 0.56 0.23 0.93 097 Whey, dehyd (cattle) 4-01-182 14.2 0.36 0.53 0.18 0.84 1.26 1.00 0.20 0.32 0.37 0.26 0.50 0.96 0.19 0.73 098 Whey, low-lactose
dehyd (cattle)
4-01-186 17.9 0.64 0.77 0.29 1.03 1.65 1.50 0.43 0.46 0.59 0.49 0.63 1.01 0.29 0.93 099 Yeast, Brewer’s
dehyd, grnd
7-05-527 46.9 2.35 1.87 1.17 2.37 3.45 3.33 0.79 0.53 1.96 1.60 — 2.27 0.55 2.52 100 Yeast, torula dehyd,
grnd
7-05-534 52.7 2.83 2.85 1.42 3.06 3.78 4.01 0.83 0.65 3.06 2.14 2.96 2.83 0.56 3.17
aAdapted from INFIC tables.
791
Table A.8
The Recommended Amount of Food to Feed Rainbow Trout per Daya,b Number of fish per poundc
Water 2542– 304– 88.3– 37.8– 19.7– 11.6– 7.35– 4.94– 3.47–
temperature >2542 304 88.3 37.8 19.7 11.6 7.35 4.94 3.47 2.53 <2.53 (◦F) (<1) (1–2) (2–3) (3–4) (4–5) (5–6) (6–7) (7–8) (8–9) (9–10) (>10)
36 5.3 4.4 3.5 2.6 2.0 1.6 1.3 1.1 1.0 0.9 0.8
37 5.5 4.6 3.7 2.8 2.1 1.7 1.4 1.2 1.0 0.9 0.8
38 5.8 4.8 3.9 2.9 2.2 1.7 1.4 1.2 1.1 1.0 0.9
39 6.0 5.0 4.0 3.0 2.3 1.8 1.5 1.3 1.1 1.0 0.9
40 6.3 5.2 4.2 3.1 2.4 1.9 1.6 1.4 1.2 1.0 1.0
41 6.6 5.5 4.4 3.3 2.5 2.0 1.7 1.4 1.2 1.1 1.0
42 6.9 5.7 4.6 3.5 2.6 2.1 1.7 1.5 1.3 1.1 1.0
43 7.2 6.0 4.8 3.6 2.7 2.2 1.8 1.5 1.4 1.2 1.1
44 7.5 6.2 5.0 3.8 2.8 2.3 1.9 1.6 1.4 1.3 1.1
45 7.9 6.5 5.3 4.0 3.0 2.4 2.0 1.7 1.5 1.3 1.2
46 8.2 6.7 5.5 4.1 3.1 2.5 2.1 1.8 1.5 1.4 1.2
47 8.6 7.1 5.8 4.3 3.2 2.6 2.2 1.8 1.6 1.4 1.3
48 9.0 7.5 6.0 4.5 3.4 2.7 2.3 1.9 1.7 1.5 1.3
49 9.4 7.8 6.3 4.7 3.5 2.8 2.4 2.0 1.8 1.5 1.4
50 9.9 8.1 6.5 4.9 3.7 2.9 2.5 2.1 1.9 1.6 1.5
51 10.3 8.5 6.8 5.1 3.8 3.1 2.6 2.2 1.9 1.7 1.5
52 10.7 8.9 7.1 5.3 4.0 3.2 2.7 2.3 2.0 1.8 1.6
53 11.2 9.3 7.5 5.6 4.2 3.4 2.8 2.4 2.1 1.9 1.7
54 11.6 9.7 .8 5.8 4.4 3.5 2.9 2.5 2.2 1.9 1.8
55 12.2 10.1 8.2 6.1 4.6 3.7 3.0 2.6 2.3 2.0 1.8
56 12.7 10.5 8.5 6.4 4.8 3.8 3.2 2.7 2.4 2.1 1.9
57 13.4 11.0 8.9 6.7 5.0 4.0 3.3 2.8 2.5 2.2 2.0
58 14.0 11.5 9.3 6.9 5.2 4.2 3.5 3.0 2.6 2.3 2.1
59 14.5 12.0 9.7 7.2 5.4 4.4 3.6 3.1 2.7 2.4 2.2
60 15.1 12.6 10.1 7.6 5.7 4.6 3.8 3.2 2.8 2.5 2.3
aValues in percentage of body weight for different size groups held in water of different temperatures.
bFrom Deuelet al.(1952).
cValues in parentheses indicate the approximate size in inches.
Table A.9
Feeding Chart for Salmon Expressed as the Percentage of Body Weight To Be Fed per Daya,b
Average water
Number of fish per pound
temperature (◦F) Over 2500 2500–1400 1400–300 300–150 150–90 90–40 40–10
40 8.1 7.1 6.1 5.1 4.1 3.0 2.0
41 8.4 7.4 6.3 5.2 4.2 3.2 2.1
42 8.7 7.6 6.5 5.4 4.4 3.3 2.2
43 9.0 7.9 6.8 5.6 4.6 3.5 2.3
44 9.3 8.2 7.0 5.8 4.8 3.6 2.4
45 9.6 8.5 7.3 6.1 5.1 3.8 2.5
46 9.9 8.7 7.6 6.3 5.3 4.0 2.6
47 10.3 9.1 7.9 6.5 5.5 4.1 2.8
48 10.7 9.5 8.2 6.8 5.8 4.3 2.9
49 11.0 9.8 8.5 7.0 6.0 4.5 3.0
50 11.4 10.2 8.9 7.3 6.3 4.7 3.2
51 11.9 10.6 9.2 7.6 6.6 4.9 3.3
52 12.4 11.0 9.6 7.9 6.9 5.2 3.5
53 12.8 11.4 10.0 8.2 7.2 5.4 3.6
54 13.4 11.9 10.4 8.5 7.5 5.6 3.8
55 13.8 12.3 10.8 8.9 7.9 5.9 3.9
56 14.4 12.8 11.2 9.2 8.2 6.1 4.1
57 15.0 13.3 11.6 9.6 8.6 6.4 4.3
58 15.5 13.9 12.2 10.0 9.0 6.7 4.5
59 16.0 14.3 12.6 10.4 9.4 7.0 4.7
60 16.7 15.0 13.2 10.8 9.8 7.3 4.9
61 17.4 15.6 13.8 11.2 10.2 7.6 5.1
62 18.1 16.2 14.4 11.6 10.6 7.9 5.3
aFrom Burrowset al.(1951).
bUsing moist diets.
Table A.10
Some Typical Diets for Trout and Salmona
Mix weight 1 (%) 2 (%) 3 (%) 4 (%) 5 (%) 6 (%) 7 (%) 8 (%) 9 (%) 10 (%) Fresh
ingredients
Beef liver 33.3 33.3 12.5 12.5 12.5 12.5 25 25 — 15
Hog liver 33.3 33.3 — — — — — — — —
Beef or pork — 33.3 12.5 12.5 12.5 12.5 25 25 — 35
spleen
Salmon 33.3 — — — — — — — — —
viscera
Turbot — — — — — — — — 20 —
Tuna viscera — — — — — — — — 20 —
Dry
ingredients
Cottonseed — — 25 25 25 — 12 12 26.4 11
meal
Wheat — — — — — — 12 12 — 11
middlings
What germ — — — — — — — — 3.6 —
meal
Crab — — — — — — — — 5.4 —
solubles
Distillers’ — — — — — — — 12 2.4 11
solubles
Corn oil — — — — — — — — 1.8 —
Dried — — — — — — — — — 2
brewer’s yeast
Cod liver oil — — — — — — — — — 2
Fish meal — — 25 — — 25 12 12 18.0 11
Salmon egg — — — 25 — 25 — — — —
meal
Meal meal — — — — 25 — — — — —
Dried skim — — 25 25 25 25 12 — — —
milk
Salt 2 2 — — — — 2 2 — 2
Vitamins, — — — — — — — — 2.4 —
etc.
aAdapted from R. E. Burrows, personal communication, and W. E. Pearson, Unilever, Bedford, England, Tech. Rep., 1968.
Some Typical Pellet Mixturesa
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20
Mix weight (%) (%) (%) (%) (%) (%) (%) (%) (%) (%) (%) (%) (%) (%) (%) (%) (%) (%) (%) (%)
Cottonseed meal 15 23 20 15 15 5 15 24 23 23 19 24 10 10
Soya bean meal 10 16 19 5 8 5 4.5
Groundnut meal 5 8 5
Wheat middlings 20 24 20 22 19 7 20 16 25 24 24 24 24 10 14
Wheat bran 10
Wheat pollards 20
Maize 7 20 20 15 10
Rye flour 13 15 16 15
Barley 19.5 19.5 19.5
Fish meal 16 38 21 38 24 24 31 28 40 16 38 36 10 16 30 20 10 8 10 10
Meat meal 10 6 10 10 8 10
Liver meal 15 5 10 4 10
Blood meal 1.5 4 3
Dried skim milk 10 5 10 5.5 1.5 3.5 7 11 5 5 10 11 15 15 10
Condensed fish solubles 3 0.2 3 1.5 2 5
Dried distillers’ solubles 10 15 21 21 6 11 1.5 11 10
Whey powder 10 5 4 3 4
Yeast 10 5 8 10 10 10 5 5 10 10 5 7 15 10 10 4 3 4 4
Alfalfa meal 2 6
Molasses 2 5
Wheat germ oil 2
Cod liver oil 2 2 3 3 3 2 2 3 2 2
Lard/animal fat 6
Seaweed meal 3 4
Beet pulp 1.5
Limestone flour 2.5 1 1 1
Bone meal 5 5 5 0.85 1
(continues)
795