Table 4.
Whole body composition (%, wet-basis) of yellow catfish fed diets with graded levels of Arg (g/kg) 8 weeks.
| Ingredient | Arg 0.179% | Arg 0.211% | Arg 0.236% | Arg 0.268% | Arg 0.295% | Arg 0.326% | p-Value |
|---|---|---|---|---|---|---|---|
| Moisture | 67.9 ± 0.07 | 68.2 ± 0.42 | 67.5 ± 0.47 | 67.6 ± 0.53 | 68.3 ± 0.14 | 68.1 ± 0.80 | 0.658 |
| Protein | 15.6 ± 0.10 a | 15.6 ± 0.30 a | 15.6 ± 0.41 a | 16.5 ± 0.35 b | 16.5 ± 0.16 b | 16.0 ± 0.04 b | 0.039 |
| Lipid | 11.3 ± 0.26 a | 11.7 ± 0.23 ab | 12.3 ± 0.31 bc | 12.6 ± 0.23 c | 11.7 ± 0.17 ab | 11.4 ± 0.19 a | 0.042 |
| Ash | 4.58 ± 0.16 | 4.51 ± 0.13 | 4.46 ± 0.15 | 4.20 ± 0.10 | 4.43 ± 0.03 | 4.44 ± 0.07 | 0.527 |
| PPV | 14.2 ± 0.14 a | 15.4 ± 0.57 a | 14.9 ± 0.82 a | 22.8 ± 1.03 c | 19.5 ± 0.66 b | 18.1 ± 0.60 b | 0.016 |
| LPV | 96.0 ± 6.02 a | 115 ± 7.92 ab | 131 ± 9.47bc | 144 ± 7.43 c | 113 ± 6.03 ab | 112 ± 3.42 ab | 0.021 |
| APV | 33.9 ± 1.61 | 35.6 ± 0.51 | 33.9 ± 0.80 | 35.0 ± 0.83 | 34.5 ± 0.44 | 33.6 ± 0.93 | 0.834 |
Values are means ± S.E. of three replicate groups with 12 fish in each group. Values within the same rows having different superscripts are significantly different (p < 0.05). Protein production value (PPV) = fish protein gain (g)/total protein intake (g) × 100. Lipid production value (LPV) = fish lipid gain (g)/total lipid intake (g) × 100. Ash production value (APV) = fish ash gain (g)/total ash intake (g) × 100.