Effect

Dietary protein levels	Egg protein (% ) (dry weight)	Egg lipid ( % ) (dry weight)	Water content (%) (dry weight)	Average total larvae production
20%	55.76 ± 0.45^a	21.4 ± 0.55^a	7.33 ± 0.15^a	25,621 ± 2,659^a
27%	57.56 ± 0.20^a	18.33 ± 0.21^a	6.38 ± 0.10^a	31,185 ± 3,105^b
32%	58.20 ± 0.4^a	18.86 ± 025^a	7.27 ± 0.26^a	40,093 ± 2,100^c
37%	58.29 ± 0.36^a	17.33 ± 0.73^a	6.71 ± 0.11^a	45,255 ± 2,950^d

Values with the different superscript in each column are significantly different from each other (p<0.05)

Table 5: Effect dietary protein levels on percentage protein, lipid (by dry weight) and water content in post-vitellogenic oocytes (diameter 1.9-2.5 mm) of stage 4 ovaries and total larvae production (mean ± SE).