Carbohydrates are found in a wide array of sources and are cost effective. According to reports, the utilization of carbohydrates in fish is limited compared with mammals (Krogdahl et al., 2005; Wilson, 1994). Meanwhile, the supplement of carbohydrates in fish diets may reduce catabolism of protein and lipid for energy (Peres & Oliva-Teles, 2002; Wilson, 1994). The utilization of carbohydrates depends on the carbohydrate complexity, the dietary formula, water temperature, carbohydrate content, fish size, etc. (Kamalam et al., 2017). Generally, the ability to utilize carbohydrates by herbivorous or omnivorous fish is higher than carnivorous fish, which could be due to the higher amylase activity of herbivorous or omnivorous fish (NRC, 2011). Dietary carbohydrates include monosaccharides, disaccharides, polysaccharides, hemicelluloses and cellulose, are not equally available in fish, and is also the key factor affecting the utilization of carbohydrates by fish (Kamalam et al., 2017; Krogdahl et al., 2005). Glucose has a higher apparent digestibility in fish compared with other carbohydrate sources (Wilson, 1994). Many fish use starch more efficiently than glucose, such as Sparus aurata, Rachycentron canadum Linnaeus, Leiocassis longirostris Günther,