Table 4
Whole body proximate composition of mandarin fish fed the four experimental diets for 12 weeks (% wet weight)

Experimental diets

FO

LO

SO

Lard

Moisture

79.1 ± 1.5

77.0 ± 0.6

76.7 ± 1.7

77.8 ± 1.52

Crude protein

11.3 ± 0.6

11.8 ± 0.5

13.4 ± 0.9

12.4 ± 1.8

Crude lipid

3.85 ± 0.17a

5.95 ± 0.34b

5.80 ± 0.12b

4.84 ± 0.67ab

Ash

3.34 ± 0.12

3.36 ± 0.21

3.55 ± 0.48

3.51 ± 0.24