Table 3.
Muscle composition and cellularity of olive flounder after a 10-week feeding trial.
| Dietary carbohydrate levels, % dry matter | ||||||
|---|---|---|---|---|---|---|
| 0 | 8 | 12 | 16 | 20 | 24 | |
| Muscle composition (wet weight) | ||||||
| Moisture (%) | 76.43 ± 0.46 | 76.64 ± 0.27 | 76.63 ± 0.22 | 76.57 ± 0.30 | 76.56 ± 0.23 | 76.71 ± 0.26 |
| Crude lipid (%) | 1.00 ± 0.08 | 0.90 ± 0.05 | 0.97 ± 0.13 | 1.06 ± 0.08 | 1.23 ± 0.07 | 1.27 ± 0.13 |
| Crude protein (%) | 21.39 ± 0.05b | 21.41 ± 0.09b | 21.24 ± 0.07b | 21.37 ± 0.04b | 21.14 ± 0.07b | 20.56 ± 0.13a |
| Glycogen (mg/g) | 0.3874 ± 0.0170a | 0.4162 ± 0.0128a | 0.4066 ± 0.0379a | 0.4524 ± 0.0406ab | 0.4987 ± 0.0405ab | 0.5808 ± 0.0249b |
| Muscle cellularity | ||||||
| Fibre diameter (μm) | 42.136 ± 0.262c | 38.043 ± 1.513bc | 34.798 ± 1.393ab | 31.044 ± 1.264a | 31.796 ± 0.648a | 35.237 ± 1.010ab |
All data were expressed as mean ± SE. Mean values within the same row with different superscripts are significantly different (P < 0.05; Tukey's test).