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Table 5 Whole-body composition of olive flounder (P. olivaceus) fed the five experimental diets for 10 weeks (%, dry matter). The diets were added with graded levels of taurine by 0, 0.25, 0.5, 1.0, and 1.5% (control, T1, T2, T3, and T4, respectively)

From: Taurine supplementation in diet for olive flounder at low water temperature

  Experimental diets
Control T1 T2 T3 T4
Dry matter 75.4 ± 0.53 76.1 ± 0.45 75.4 ± 0.68 75.5 ± 0.78 75.9 ± 0.20
Protein 66.4 ± 0.74 69.2 ± 1.80 67.7 ± 1.55 67.3 ± 0.85 67.9 ± 0.45
Lipid 25.7 ± 1.60 23.9 ± 1.92 22.8 ± 2.56 27.7 ± 1.58 25.3 ± 1.82
Ash 14.2 ± 0.06 11.8 ± 2.85 10.2 ± 2.15 12.5 ± 0.83 10.0 ± 2.59
  1. Values are mean of triplicate groups and presented as mean ± S.D. Values with different superscripts in the same row are significantly different (P < 0.05). The lack of superscript letter indicates no significant differences among treatments