Table 4.
Proximate composition of Oreochromis niloticus whole fish (carcass) of four experimental fish ponds from (initial and final exp.)15 th July to 15 th September 2020
| Ingredients (%) | Initial | C(T0) | T1 | T2 | T3 | Permissible range (WHO) | References |
|---|---|---|---|---|---|---|---|
| Moisture | 95.78 ± 0.24 | 93.5ab ± 0.21 | 94.0ab ± 0.20 | 95.0a ± 0.5 | 93.0b ± 0.56 | 78.9 ± 0.5 | (FAO,2012) |
| Ash | 2.50 ± 0.11 | 2.7 ± 0.20 | 2.8 ± 0.1 | 2.5 ± 0.22 | 2.7 ± 0.57 | 2.6 ± 0.2 | (Boyd et al., 2016) |
| Crude Lipid | 2.10 ± 0.16 | 2.6 ± 0.1 | 2.7 ± 0.10 | 2.7 ± 0.25 | 2.5 ± 0.40 | 5.0 ± 12.0 | (El-Sayed, 2004) |
| Crude Protein | 60.14 ± 2.16 | 65.0ab ± 4.01 | 67.0ab ± 0.5 | 70.0a ± 0.30 | 60.0b ± 1.05 | 30.0 ± 40.0 | (El-Sayed, 2006) |
Values are the mean ± SD of groups in the same row with different superscripts are significantly different (p < 0.05).