T a m II. COMPOSITION OF DIETS USED TO DETER- 0
-
PROTEIN LEVEL AND NET PROTEIN
U-moN
(NPU) IN P W C E
Component
Per cent protein i n dry diet
20
30
40
50
60
70*
Freeze dried cod muscle
Lipid in freeze dried
corn oil
Cod liver oil
Dextrint
a-cellulose
Vitamin premix
Mineral mix
Gum gum, binder
Water
Protein
Lipid
Dextrin
Total energy
Cod muscle
22.6
0.7
15.0
3.0
20.0
30-5
2.7
0.3
6-0
160
114
168
64
346
33-9
1.1
10.1
3-0
20.0
23.9
2.7
0.3
6.0
160
171
128
64
363
45.3
1.5
9.0
3-0
10-0
23.7
2.7
0.3
6.0
160
228
121
32
381
56.6
1.8
4.1
3.0
10.0
17.3
2- 7
0.3
6.0
160
285
80
32
397
67-8
2.2
1.7
3.0
0.0
18.5
2-7
0.3
6.0
160
342
62
0
404
79.3
2.6
0.5 g linoleio acid +
0.5 g linolenic wid
0.0
10.7
2.7
0.3
6.0
160
399
32
0
43 1
* Vitamins A and D supplied aa microstable powder (“ Rovimix”, Roche Products, Ltd., London) in the a-cellulose.
t Dextrin at these levels is 80% assimilated by plaice (see Table VIII) and is assumed to have a calodc value of 4 kcal/g.