Parameter Units of measurement Control group (n =20) Experimental group (n=20)
1% 2% 3% 4%
Proteins g/100g 16.00 ± 0.17a 16.7 ± 0.32a 17.08 ± 0.54a 17.67 ± 0.28a 18.73 ± 0.36a
Lipids g/100g 5.30 ± 0.11b 5.40 ± 0.14a 5.35 ± 0.11a 5.45 ± 0.10a 5.5 ± 0.21a
Moisture g/100g 73.40 ± 1.15a 73.97 ± 1.21b 73.99 ± 1.14b 73.85 ± 1.64b 74.05 ± 1.34b
Ash g/100g 1.43 ± 0.01c 1.43 ± 0.87a 1.44 ± 0.24a 1.45 ± 0.52a 1.45 ± 0.41a
Digestibility (%) 98.57 98.67 98.77 98.57 97.65
Energy value kcal /100g 112.00 ± 2.61c 115.60 ± 3.67c 113.35 ± 4.14c 114.45 ± 3.62c 115.28 ± 4.25c
Mean values of 20 samples ± standard deviation. The letters in the same line show the differences in the results of statistical analysis.
Table 1: Chemical profile of the muscle tissue of rainbow trout (Trial groups: control and experimental).
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