Fig. 1.
Proximate composition of oyster tissues as a function of salinity, infection, and time. Only significant effects are represented. Data are means± s.e.m. (n=3 tanks). Letters indicate significant differences. (A) Water content as a function of salinity × infection and infection × time. (B) Carbohydrate content as a function of salinity. (C) Level of triglycerides relative to sterols (TAG/ST) as a function of salinity. (D) Protein content as a function of salinity.