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

Table 6

Body color of yellow catfish fed different experimental diets.

	Control	Na2SeO3	Se yeast	Se–SP
Abdominal skin
Lightness (L)	83.10 ± 1.21	81.82 ± 0.74	83.05 ± 0.55	81.92 ± 0.79
Redness (a)	−11.25 ± 0.68	−10.71 ± 0.53	−12.39 ± 0.43	−10.36 ± 0.58
Yellowness (b)	42.80 ± 3.79	48.67 ± 1.71	49.82 ± 3.57	41.05 ± 4.57
Dorsal skin
Lightness (L)	35.02 ± 0.83	33.3 ± 0.98	32.93 ± 1.52	32.53 ± 1.65
Redness (a)	−5.17 ± 0.14^b	−4.39 ± 0.30^ab	−4.08 ± 0.36^a	−4.78 ± 0.25^ab
Yellowness (b)	13.71 ± 0.79^b	11.35 ± 0.27^a	13.19 ± 0.46^b	13.72 ± 0.47^b

Values are expressed as the means ± SEs (n = 6); different letters represent statistically significant differences ().