I carried out a number of digestibility studies - attached are two papers, but if you are interested in a review you should look into the latest NRC ‘Nutrient Requirements of Fish and Shrimp. National Research Council’. 2011. Animal Nutrition Series. National Academies Press, Washington, DC.'
Ingrid
Article Apparent digestibility coefficients of feed ingredients and ...
I am preferring a textbook on "Handbook on Ingredients for Aquaculture Feeds"
J.W. Hertrampf and F. Piedad-Pascual
This book is quite useful for understanding of the food components that affect nutrition and feeding of cultured fishes and crustaceans. To evaluate the value of each foodstuff, information is provided on its origin, economical significance, manufacture and processing followed by chemical, physiological and other properties. An important feature of the Handbook is the discussion of the feeding value of each ingredient and recommendations for inclusion rates, legal aspects and precautions for their use.
Glencross et al. (2007) A feed is only as good as its ingredients – a review of ingredient evaluation strategies for aquaculture feeds. Aquaculture Nutrition 13, 17-34. (http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2095.2007.00450.x/pdf)
Very good article by Prof Glencross and colleagues. It is good for everyone. I strongly recommend it!