Table 5 Whole-body composition of olive flounder (P. olivaceus) fed the five experimental diets for 10Â 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
| Â | 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 |