Table 5 Impact of various concentrations of commercial bile acid on the whole body composition of O. niloticus fingerlings.

Diets ¹	Dry Matter %	% On a dry matter basis			Energy Content (Kcal/100 g diet)
Diets ¹	Dry Matter %	Crude protein	Ether extract	Ash	Energy Content (Kcal/100 g diet)
At the start:	25.15 ± 0.13	55.57 ± 0.11	27.56 ± 0.12	16.87 ± 0.15	574.41 ± 0.25
At the end:
D1	26.75^d ± 1.18	58.57^e ± 0.22	21.42^d ± 0.23	20.01^a ± 0.09	533.34^e ± 0.32
D2	27.37^c ± 1.02	61.03^c ± 0.19	22.58^c ± 0.20	16.39^c ± 0.13	558.20^c ± 0.34
D3	28.48^a ± 1.11	64.50^a ± 0.33	25.38^a ± 0.04	10.12^f ± 0.17	604.27^a ± 0.28
D4	27.92^b ± 1.07	61.97^b ± 0.31	23.82^b ± 0.16	14.21^e ± 0.31	575.23^b ± 0.24
D5	27.50^c ± 1.11	61.22^c ± 0.27	22.76^c ± 0.02	16.02^d ± 0.08	560.98^c ± 0.34
D6	26.95^d ± 1.27	59.60^d ± 0.18	21.67^d ± 0.07	18.73^b ± 0.22	541.52^d ± 0.35

¹D1 (control diet without BAs); diets 2, 3, 4, 5, and 6 were containing commercial BAs 0.10, 0.20, 0.30, 0.40, and 0.50 g/kg diet, respectively.
Means followed by different letters in the same column differ significantly (P≤ 0.05), n=9 at the start and the end of experimental fish

Quick links

Search