proximate composition (%) in the dried seas

Component	Culture period
Component	Feb	Mar	Apr	May	Jun	Jul
Moisture	10.38 ± 0.47^a	10.51 ± 0.45^a	10.45 ± 0.50^a	10.12 ± 0.96^a	10.34 ± 1.18^a	10.46 ± 0.19^a
Crude protein	8.20 ± 0.36^a	8.20 ± 0.40^a	7.51 ± 0.31^a	6.54 ± 0.71^b	5.58 ± 0.80^c	5.15 ± 0.14^c
Crude lipid	2.00 ± 0.09^b	2.35 ± 0.09^a	1.56 ± 0.07^c	1.37 ± 0.21^cd	1.26 ± 0.10^d	1.23 ± 0.02^d
Ash	16.68 ± 0.77a^b	17.35 ± 0.73^a	17.86 ± 0.80^a	15.82 ± 2.39a^b	14.29 ± 1.47^b	14.69 ± 0.29^b
Carbohydrateb	62.74 ± 2.89^a	61.59 ± 2.61^a	62.62 ± 2.91^a	66.15 ± 7.29^a	68.53 ± 7.22^a	68.47 ± 0.49^a

^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 area^a

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