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

Table 4

Whole-body composition of yellow catfish fed different experimental diets (% dry matter).

	Control	Na2SeO3	Se yeast	Se–SP
Crude protein	14.95 ± 0.17	14.47 ± 0.37	15.12 ± 0.24	15.06 ± 0.26
Crude lipid	10.22 ± 0.43^ab	10.87 ± 0.82^b	9.07 ± 0.23^a	9.40 ± 0.20^ab
Ash	4.17 ± 0.05	4.09 ± 0.06	4.12 ± 0.10	4.36 ± 0.19
Moisture	70.26 ± 0.61	69.63 ± 1.5	71.06 ± 0.14	70.42 ± 0.63

Values are expressed as the means ± SEs; different letters represent statistically significant differences ().