Table 3.

The nutrition composition and physicochemical parameter in the muscle of grass carp

Items	Dietary protein levels						Linear		Quadratic
	15.91%	19.39%	22.10%	25.59%	28.53%	31.42%	F	P	F	P
Moisture, %	78.99 ± 2.30b	76.44 ± 0.53ab	75.46 ± 0.96a	75.35 ± 1.29a	76.90 ± 4.95ab	76.34 ± 0.75ab	2.22	0.15	5.20	< 0.05
Crude protein, %	15.38 ± 1.50a	18.46 ± 0.69bc	19.36 ± 1.04c	20.83 ± 0.91d	19.02 ± 1.78bc	17.84 ± 0.34b	15.51	< 0.01	56.16	< 0.01
Crude lipid, %	3.51 ± 0.10a	3.72 ± 0.16ab	4.03 ± 0.16c	3.93 ± 0.39bc	3.72 ± 0.32ab	3.71 ± 0.14ab	1.25	0.27	12.81	< 0.01
Cooking loss, %	22.78 ± 1.67a	23.11 ± 0.64a	23.00 ± 0.68a	24.72 ± 0.74b	25.04 ± 0.44b	26.86 ± 0.53c	85.30	< 0.01	7.66	< 0.01
pH24h	6.46 ± 0.03ab	6.52 ± 0.05ab	6.49 ± 0.07ab	6.50 ± 0.14ab	6.53 ± 0.02b	6.41 ± 0.12a	0.38	0.54	3.68	0.06
Lactate, mmol/g prot	3.72 ± 0.26b	2.83 ± 0.36a	2.79 ± 0.32a	2.92 ± 0.19a	2.96 ± 0.21a	3.00 ± 0.10a	12.24	< 0.01	26.55	< 0.01

Values are means ± SD and n = 6 for each group. ^a-d Different superscripts in the same row indicate significantly difference (P < 0.05)