Component

Culture period

 Feb

 Mar

Apr

 May

 Jun

 Jul

Moisture 10.38 ± 0.47a 10.51 ± 0.45a 10.45 ± 0.50a 10.12 ± 0.96a 10.34 ± 1.18a 10.46 ± 0.19a
Crude protein 8.20 ± 0.36a 8.20 ± 0.40a 7.51 ± 0.31a 6.54 ± 0.71b 5.58 ± 0.80c 5.15 ± 0.14c
Crude lipid 2.00 ± 0.09b 2.35 ± 0.09a 1.56 ± 0.07c 1.37 ± 0.21cd 1.26 ± 0.10d 1.23 ± 0.02d
Ash 16.68 ± 0.77ab 17.35 ± 0.73a 17.86 ± 0.80a 15.82 ± 2.39ab 14.29 ± 1.47b 14.69 ± 0.29b
Carbohydrateb 62.74 ± 2.89a 61.59 ± 2.61a 62.62 ± 2.91a 66.15 ± 7.29a 68.53 ± 7.22a 68.47 ± 0.49a
aValues represent means ± standard error (n=3). Mean values in the same row followed by different letters differ significantly (p<0.05). bCarbohydrate content (%)=100-(% moisture + % protein + % lipid + % ash).
Table 3: Seasonal variation of proximate composition (%) in the dried sea tangle (S. japonica) cultured at Wando areaa
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