3.2. Body composition
Proximate compositions of whole-body, dressed carcass and
viscera of blunt snout bream fingerlings are shown in Tables 4–6,
respectively. Moisture and lipid contents of whole-body and carcass
were significantly (Pb0.01) affected by dietary lipid levels (Table 4
and 5). Lipid content increased significantly (Pb0.05) as dietary lipid
levels increased; whereas, moisture content showed an opposite
trend. Energy content of whole-body also was significantly (Pb0.01)
affected by dietary lipid levels with fish fed diets with 4% lipid being
lower than that of the other groups.
Moisture, lipid and ash contents of viscera were significantly
affected by both protein (Pb0.05) and lipid levels (Pb0.05) (Table 6).
Moisture content increased significantly as protein levels (Pb0.01)
increased and lipid levels (Pb0.05) decreased; whereas, lipid content
showed an opposite trend. Ash content decreased significantly
(Pb0.01) as protein levels increased with fish fed diets with 35%
protein being lower than that of the other groups. Additionally, ash
content of fish fed 7% lipid was significantly (Pb0.05) higher than that
of the other groups. Interaction of protein and lipid (Pb0.01) was only
observed in viscera protein content (Table 6).