Long-term feeding with high plant protein based diets in gilthead seabream (Sparus aurata, L.) leads to changes in the inflammatory and immune related gene expression at intestinal level

Table 2 Price, ingredients,proximal composition and essential amino acid profile of diets tested in the growth assay

	VM	FM	VM+
Price (€ kg^− 1)*	0.79	1.09	1.05
Ingredients (g kg^− 1)
Fishmeal		589
Wheat meal		260
Wheat gluten	295		222
Broad bean meal	41		40
Soybean meal	182		160
Pea meal	41		40
Sunflower meal	158		160
Krill meal			50
Squid meal			100
Fish oil	90	38.1	77.5
Soybean oil	90	92.9	77.5
Soy Lecithin	10	10	10
Vitamin-mineral mix**	10	10	10
Calcium phosphate	38		38
Arginine	5
Lysine	10		10
Methionine	7		5
Taurine	20
Threonine	3
Proximate composition (% dry weight)
Dry matter	93.9	88.1	92.83
Ash	7.4	10.1	8.8
Crude lipid	19.8	18.5	20
Crude fiber	4.3	0.8	4.6
Non-starch polyssaccharides	21.5	7.7	20.6
Crude protein	45.0	44.2	44.6
Digestible protein***	41.8	42.7	42.0
Essential amino acids (g 100 g⁻¹)
Arginine	3.30	3.39	3.58
Histidine	0.82	1.00	0.81
Isoleucine	1.17	1.47	1.08
Leucine	2.98	3.24	2.45
Lysine	2.26	3.68	2.38
Methionine	1.06	1.16	1.05
Phenylalanine	1.87	1.80	1.76
Threonine	1.44	1.98	1.28
Valine	1.47	2.01	1.32

* The price of the diets was obtained from the individual prices of the different marine and vegetable meals (included in Table 1) and the other ingredients (price in € kg^− 1 ingredient): soybean oil, 0.63; soy lecithin, 1.15; vitamin-mineral mix, 2.75; calcium phosphate, 2.07; arginine, 7.64; lysine, 1.68; methionine, 3.52; taurine, 2.20; threonine, 1.30
**Vitamin and mineral mix (values are g kg − 1 except those in parenthesis): Premix, 25; choline, 10; DL-a-tocopherol, 5; ascorbic acid, 5; (PO4)2Ca3, 5. The Premix is composed of: retinol acetate, 1,000,000 (IU kg − 1); calcipherol, 500 (IU kg − 1); DL-a-tocopherol, 10; menadione sodium bisulphite, 0.8; thiamine hydrochloride, 2.3; riboflavin, 2.3; pyridoxine hydrochloride, 15; cyanocobalamine, 25; nicotinamide, 15; pantothenic acid, 6; folic acid, 0.65; biotin, 0.07; ascorbic acid, 75; inositol, 15; betaine, 100; polypeptides, 12
***Digestible protein = Crude protein x ADCCP; ADCCP = Apparent Digestibility Coefficient of Protein: ADCCP(VM) = 0,93; ADCCP(FM) = 0,97; ADCCP(VM+) = 0,94