Fish feed capable of realizing color-enhancing and brightening of spectacular fish
A fish feed and ornamental fish technology, applied in animal feed, animal feed, climate change adaptation, etc., can solve the problems of water turbidity, color enhancement, and unsatisfactory effect of color enhancement
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Embodiment 1
[0042] Fish meal: 33.00%; whole shrimp meal: 13.00%; soybean meal: 11.00%; corn meal: 10.00%;
[0043] Rapeseed Cake: 5.00%; Flour: 18.00%; Fish Oil: 2.00%; Spirulina: 3.00%; Skim Milk Powder: 2.55%;
[0044] Brewer's yeast: 0.40%; Calcium dihydrogen phosphate: 1.00%; Betaine: 0.50%; Marine red yeast powder: 0.30%;
[0045] Astaxanthin: 0.04%; DL-methionine: 0.03%; L-threonine: 0.02%; L-lysine: 0.03%;
[0046] L-Tryptophan: 0.03%; Vitamin VE: 0.03%; Vitamin C Ester: 0.02%;
Embodiment 2
[0049] Fish meal: 40.00%; whole shrimp meal: 21.00%; soybean meal: 10.00%; corn meal: 6.00%;
[0050] Rapeseed Cake: 3.00%; Flour: 10.00%; Fish Oil: 2.00%; Spirulina: 1.60%; Skim Milk Powder: 2.10%;
[0051] Brewer's yeast: 0.26%; Calcium dihydrogen phosphate: 1%; Betaine: 0.500%; Marine red yeast powder: 0.18%;
[0052] Astaxanthin: 0.600%; DL-methionine: 0.079%; L-threonine: 0.013%; L-lysine: 0.022%;
[0053] L-Tryptophan: 0.016%; Vitamin VE: 0.025%; Vitamin C Ester: 0.020%;
[0054] Vitamin B2: 0.048%; Vitamin B12: 0.037%; Calcium Lactate: 0.500%; Carotene: 0.300%
[0055] Capsanthin: 0.050%; Lutein: 0.300%; Cantharidin: 0.350%.
Embodiment 3
[0057] Fish meal: 45.00%; whole shrimp meal: 10.00%; soybean meal: 10.00%; corn meal: 7.00%;
[0058] Rapeseed Cake: 2.50%; Flour: 16.00%; Fish Oil: 2.00%; Spirulina: 2.00%; Skim Milk Powder: 1.60%;
[0059] Brewer's yeast: 0.26%; Calcium dihydrogen phosphate: 0.78%; Betaine: 0.500%; Marine red yeast powder: 0.26%;
[0060] Astaxanthin: 0.20%; DL-methionine: 0.053%; L-threonine: 0.021%; L-lysine: 0.042%;
[0061] L-Tryptophan: 0.031%; Vitamin VE: 0.048%; Vitamin C Ester: 0.020%;
[0062] Vitamin B2: 0.048%; Vitamin B12: 0.037%; Calcium Lactate: 0.600%; Carotene: 0.300%
[0063]Lutein: 0.350%; Cantharidin: 0.350%.
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