Diet   Significance
Protease Species L-CH L P rsm Diet Species Diet * Species
pH 1.5 Sturgeon 4.90a 3.77b 2.18c 1.15 0.000 0.000 0.001
Trout 19.99a* 11.94a* 14.61b*
pH 3.0 Sturgeon 6.47a 4.67b 2.64c 1.15 0.021 0.000 0.316
Trout 18.77* 14.04* 15.84*
pH 4.0 Sturgeon 0.00 0.49 0.35 0.19 0.235 0.000 0.007
Trout 2.49* 1.20* 2.13*
pH 7.0 Sturgeon 6.13a 4.35b 2.89c 1.07 0.002 0.000 0.111
Trout 18.47ab* 12.84c* 15.17bc*
pH 8.5 Sturgeon 6.98a 5.02b 3.67b 1.01 0.005 0.000 0.588
Trout 18.15* 13.81* 13.77*
pH 9.0 Sturgeon 7.33a 5.01b 3.79b 0.93 0.005 0.000 0.934
Trout 16.70* 13.86* 12.34*
pH 10.0 Sturgeon 7.14a 4.79b 3.67b 0.85 0.001 0.000 0.780
Trout 16.01* 12.71* 11.16*
ApH1 Sturgeon 11.37a 8.93b 5.17c 2.42 0.000 0.000 0.058
Trout 41.25a* 27.18b* 32.58ab*
NBpH1 Sturgeon 27.58a 19.17b 14.01b 3.80 0.001 0.000 0.615
Trout 69.33* 53.23* 52.44*
ApH/NBpH1 Sturgeon 0.41ab 0.47a 0.37b 0.02 0.755 0.000 0.003
Trout 0.61* 0.51 0.62*
1 ApH: total acid protease activity (pH 1.3-4.0); NBpH: total neutral/basic protease activity (pH 7.0-10.0); ApH/NBpH: ApH/NBpH ratio
a, b, c Values within each row with different superscripts are significantly different (p<0.05)
* These values are significantly different from the corresponding to the other species (p<0.05)
Table 4: Effects of dietary composition and species on the digestive protease activity at different pHs (U/mg protein) (n = 12, 4/each replicate)
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