Table 3.
The effects of dietary curcumin (CUR) on the proximate whole-fish body composition of O. niloticus.
| DM % * | Crude Protein % ** | Crude Lipids % ** | Ash % ** | |
|---|---|---|---|---|
| CUR0 | 25.6 | 54.5 bc | 20 a | 21.4 b |
| CUR200 | 23.5 | 53.9 c | 16.5 ab | 27.3 a |
| CUR400 | 26.2 | 55.3 abc | 15 bc | 25.7 a |
| CUR600 | 23.8 | 56.1 a | 13.00 bc | 28.8 a |
| CUR800 | 22.7 | 55.9 ab | 11.50 c | 28.8 a |
| SEM | 0.49 | 0.25 | 0.96 | 0.94 |
| Linear Reg. # | 0.04 | ≤0.01 | ≤0.01 | ≤0.01 |
| Quadratic Reg. # | 0.26 | 0.73 | 0.55 | 0.02 |
# The regressions were considered significant at p < 0.05. Variation in the data was expressed as pooled SEM. a,b,c Mean values in the same column with different superscripts differ significantly (p < 0.05). CUR0, CUR200, CUR400, CUR600, and CUR800: basal diets supplemented with 0, 200, 400, 600, or 800 mg curcumin/kg diet, respectively. * On a fresh basis; ** on a dry matter basis.