Table 6.

Proximate composition of the Nile tilapia fed the high-protein/low-carbohydrate (HP/LC) and low-protein/high-carbohydrate (LP/HC) diets before (36 wps) and after (41 wps) challenging them with the medium-carbohydrate diet (CHO-M) and the high-carbohydrate diet (CHO-H) for 4 weeks (mean ± sd, n 6)

Parameter tissue	History (before challenge)			HP/LC history		LP/HC history		P value1
	HP/LC	LP/HC	P value	CHO-M	CHO-H	CHO-M	CHO-H	History	Diet	Interactions
LIVER (g/kg)
Protein	102⋅4 ± 2⋅2	109⋅6 ± 2⋅1	0⋅001	103⋅0 ± 3⋅2a	94⋅2 ± 2⋅3c	97⋅2 ± 3⋅3bc	98⋅9 ± 2⋅6ab	0⋅674	0⋅007	<0⋅001
Fat	42⋅7 ± 0⋅4	43⋅6 ± 0⋅6	0⋅007	30⋅0 ± 2⋅3d	46⋅1 ± 3⋅2b	36⋅7 ± 2⋅5c	62⋅8 ± 2⋅0a	<0⋅001	<0⋅001	<0⋅001
Ash	13⋅9 ± 0⋅1	14⋅0 ± 0⋅3	0⋅466	14⋅7 ± 0⋅5	14⋅2 ± 1⋅1	14⋅1 ± 1⋅0	14⋅7 ± 0⋅7	0⋅962	0⋅955	0⋅150
HSI2 (%)	4⋅0 ± 0⋅1	4⋅0 ± 0⋅3	0⋅661	3⋅5 ± 0⋅1	4⋅0 ± 0⋅4	3⋅6 ± 0⋅3	4⋅4 ± 0⋅3	0⋅073	<0⋅001	0⋅168
Glycogen (mg/g)	209⋅7 ± 4⋅4	236⋅8 ± 19⋅2	0⋅007	210⋅8 ± 41⋅8	287⋅0 ± 45⋅8	327 ⋅0 ± 31⋅1	342⋅3 ± 29⋅3	0⋅007	<0⋅001	0⋅061
Muscle (g/kg)
Protein	174⋅4 ± 1⋅8	171⋅8 ± 2⋅8	0⋅086	173⋅6 ± 4⋅7ab	167⋅2 ± 4⋅5b	178⋅7 ± 4⋅9a	159⋅9 ± 1⋅9c	0⋅530	<0⋅001	0⋅002
Fat	17⋅1 ± 1⋅5	15⋅5 ± 1⋅0	0⋅063	23⋅3 ± 3⋅5	41⋅3 ± 2⋅4	25⋅3 ± 3⋅7	43⋅5 ± 1⋅3	0⋅089	<0⋅001	0⋅899
Ash	14⋅1 ± 0⋅2	14⋅3 ± 0⋅2	0⋅117	15⋅4 ± 0⋅4	15⋅8 ± 0⋅9	15⋅9 ± 0⋅6	16⋅0 ± 0⋅5	0⋅165	0⋅310	0⋅671
Glycogen (mg/g)	6⋅4 ± 0⋅3	7⋅5 ± 0⋅8	0⋅008	6⋅8 ± 2⋅0	8⋅2 ± 0⋅9	8⋅4 ± 1⋅2	9⋅2 ± 0⋅8	0⋅023	0⋅059	0⋅552

¹Two-way ANOVA was used to analyse the effects of dietary stimulus (history), challenge diet (diet) and their interaction (history × diet). One-way ANOVA following Tukey's range test was used to rank the treatment combination groups when the interaction of the factors was statistically significant. Different letters indicate significant differences in the mean values for four combination groups (P < 0⋅05).

²Hepatosomatic index (HSI) = 100 × (Liver weight/Body weight).