Effects of Different Dietary Selenium Sources on the Meat Quality and Antioxidant Capacity of Yellow Catfish (Pelteobagrus fulvidraco)

Table 3

Effects of different dietary selenium sources on growth performance and morphological parameters of yellow catfish.

	Control	Na2SeO3	Se yeast	Se–SP
IBW (g)	49.89 ± 0.59	50.06 ± 0.47	49.67 ± 0.19	49.56 ± 0.29
FBW (g)	77.79 ± 2.63	85.29 ± 3.83	82.71 ± 3.63	80.23 ± 0.99
FR (%BW/d)	2.23 ± 0.02^a	2.45 ± 0.07^bc	2.60 ± 0.01^c	2.36 ± 0.07^ab
SGR (%/d)	0.92 ± 0.07	1.10 ± 0.10	1.04 ± 0.08	0.98 ± 0.02
FE (%)	39.94 ± 3.06	42.92 ± 3.05	37.76 ± 2.41	40.60 ± 1.81
CF (g/cm^3)	1.53 ± 0.05^a	1.73 ± 0.04^ab	1.81 ± 0.06^b	1.81 ± 0.11^b
VSI (%)	9.80 ± 0.54	10.93 ± 0.53	10.56 ± 0.52	10.4 ± 0.63

Values are expressed as the means ± SEs; different letters represent statistically significant differences (). IBW, initial body weight; FBW, final body weight; FR, feeding rate (%BW/d) = 100 × dry feed intake/[days × (IBW + FBW)/2]; SGR, specific growth rate (%/d) = 100 × [ln (final body weight)−ln (initial body weight)]/days; FE, feed efficiency (%) = (final body weight-initial body weight)/feed intake in dry matter; CF, condition factor (g/cm³) = 100 × (body weight)/(body length)³; VSI, viscerosomatic index (%) = 100 × (viscera weight)/(whole body weight).