Table 3 Muscle composition and cellularity of olive flounder after a 10-week feeding trial.

From: Dietary carbohydrates influence muscle texture of olive flounder Paralichthys olivaceus through impacting mitochondria function and metabolism of glycogen and protein

 

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

  1. 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).