Table 6 Fillet proximate and fatty acid composition of mandarin fish fed the four experimental diets for 12 weeks

77.9 ± 0.8

79.1 ± 0.4

78.7 ± 1.2

77.6 ± 0.4

18.1 ± 0.5

18.1 ± 0.8

17.6 ± 0.9

18.8 ± 0.6

1.44 ± 0.36

1.70 ± 0.27

1.36 ± 0.17

1.32 ± 0.24

1.37 ± 0.16

1.03 ± 0.11

1.14 ± 0.09

1.46 ± 0.02

2.54 ± 0.17^b

1.84 ± 0.12^a

1.45 ± 0.02^a

1.68 ± 0.03^a

21.8 ± 0.5^a

20.8 ± 0.1^a

20.8 ± 0.2^a

23.4 ± 0.7^b

5.30 ± 0.12^a

5.91 ± 0.14^ab

6.01 ± 0.28^ab

6.64 ± 0.25^b

5.61 ± 0.58^b

2.42 ± 0.18^a

2.49 ± 0.37^a

4.94 ± 0.12^b

21.5 ± 1.7^a

21.2 ± 0.7^a

20.3 ± 0.1^a

27.98 ± 1.2^b

4.90 ± 0.31^a

7.38 ± 0.20^b

15.86 ± 0.45^c

6.29 ± 0.39^ab

4.90 ± 0.28^b

10.47 ± 0.48^c

2.78 ± 0.31^a

1.67 ± 0.02^a

1.92 ± 0.32

1.09 ± 0.04

1.09 ± 0.02

1.42 ± 0.04

6.20 ± 0.31^b

4.96 ± 0.05^a

4.49 ± 0.13^a

4.59 ± 0.38^a

1.56 ± 0.15^b

1.42 ± 0.05^ab

1.30 ± 0.03^ab

1.04 ± 0.13^a

18.2 ± 1.8

16.4 ± 1.0

15.7 ± 0.2

14.0 ± 1.9