Table 5 Composition of experimental diets used for estimating the dietary valine requirement of fingerlings rainbow trout, Oncorhynchus mykiss.

Experimental diets
Ingredients (g kg⁻¹, dry diet)	10.50	13.0	15.50	18.0	20.50	23.0
Casein^a	140.0	140.0	140.0	140.0	140.0	140.0
Gelatin^b	35.0	35.0	35.0	35.0	35.0	35.0
Amino acid mix^c	336.29	337.09	337.59	338.09	338.59	339.09
Dextrin	197.90	196.70	195.90	195.10	194.40	193.60
Corn oil	50.0	50.0	50.0	50.0	50.0	50.0
Cod liver oil	100	100	100	100	100	100
Mineral mix^d	40.0	40.0	40.0	40.0	40.0	40.0
Vitamin mix^d,e	30.0	30.0	30.0	30.0	30.0	30.0
Carboxymethyl cellulose	60.0	60.0	60.0	60.0	60.0	60.0
Alpha cellulose	10.81	11.21	11.51	11.81	12.01	12.31
Total	1000	1000	1000	1000	1000	1000
Total valine	10.50	13.0	15.50	18.0	20.50	23.0
Calculated crude protein (g kg⁻¹)	450.0	450.0	450.0	450.0	450.0	450.0
Analysed crude protein (g kg⁻¹)	449.16	450.80	449.70	450.89	449.56	448.90
Gross energy^f (kJ g⁻¹, dry diet)	20.9	20.9	20.9	20.9	20.9	20.9

^aCrude protein (80%),^bCrude protein (93%), Loba Chemie, India; ^cEssential amino acids (g kg⁻¹) arginine 17.71, histidine 4.48, isoleucine 23.80, leucine 22.17, lysine 15.94, methionine 11.57, phenylalanine 17.57, threonine 11.72, tryptophan 4.88, valine Variable. Non-essential amino acids cystine 9.04, tyrosine 10.83, alanine 15.30, aspartic acid variable, proline 14.34, serine variable, glycine variable (Loba Chemie, India). ^dHalver 2002 mineral (AlCl₃. 6H₂O, 150; ZnSO₄. 7H₂O, 3000; CuCl,100; MnSO₄.4-6H₂O, 800; KI,150; CoCl₂.6H₂O,1000 mg kg⁻¹; plus USP # 2 Ca (H₂PO₄)₂. H₂O, 135.8; C₆H₁₀CaO₆ 327.0; C₆H₅O₇Fe.5H₂O, 29.8; MgSO₄.7H₂O, 132.0; KH₂PO₄ (dibasic), 239.8; NaH₂PO₄.2H₂O, 87.2; NaCl, 43.5 (g kg⁻¹); ^evitamin mix (choline chloride 5000: thiamin HCL 50; riboflavin 200; pyridoxine HCL 50; nicotinic acid 750; calcium pentothenate 500; inositol 2000; biotin 5.0; folic acid 15; ascorbic acid 1000; menadione 40; alpha-tocopheryl acetate 400; cyanocobalamine 0.1 (g kg⁻¹). ^fCalculated on the basis of fuel values 23.10, 20.21, 24.27, 16.02 and 37.65 kJ g⁻¹ for casein, gelatin, amino acids, dextrin, and fat, respectively.

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