Hey Karen, deja vu? 
I concur with the above statement, with a slight caveat. For many hobbyists the past few yrs have been a financial struggle, and I certainly wouldn't cast stones at anyone who due to the current economic times chose to feed a farm grade food.
Does that equate to protein is protein is protein, absolutely not.
As kdrun76 stated, the only protein that truly matters is the protein that your fish can assimilate & digest. The rest is just smoke & mirrors.
There are many ways that one can boost the nitrogen (crude protein) level in a commercial food, but that doesn't necessarily mean that all of that protein is in a form that a fish can fully assimilate. I could formulate a feed with a 65% crude protein content, & call it "Gigantic Monster Fish" food, using nothing but soybean, yet most carnivores would only be able to assimilate a small fraction of that protein. When one is comparing crude protein content in a food, THE most important part of the protein equation is what that protein was derived from, not just what the percentage is. A common mistake made by many hobbyists.
Neil
I concur with the above statement, with a slight caveat. For many hobbyists the past few yrs have been a financial struggle, and I certainly wouldn't cast stones at anyone who due to the current economic times chose to feed a farm grade food.
Does that equate to protein is protein is protein, absolutely not.
As kdrun76 stated, the only protein that truly matters is the protein that your fish can assimilate & digest. The rest is just smoke & mirrors.
There are many ways that one can boost the nitrogen (crude protein) level in a commercial food, but that doesn't necessarily mean that all of that protein is in a form that a fish can fully assimilate. I could formulate a feed with a 65% crude protein content, & call it "Gigantic Monster Fish" food, using nothing but soybean, yet most carnivores would only be able to assimilate a small fraction of that protein. When one is comparing crude protein content in a food, THE most important part of the protein equation is what that protein was derived from, not just what the percentage is. A common mistake made by many hobbyists.
Neil
