(-)-Epigallocatechin-3-O-Gallate Regulates Muscle Growth, Antioxidant Status, and Nutritional Composition of Juvenile Common Carp (Cyprinus carpio L.)

Table 2

Effects of dietary EGCG on muscle composition and physicochemical properties of common carp muscle (C. carpio L.).

Parameters	Dietary EGCG levels (g/kg)					P-value
	0	0.05	0.25	0.5	1	A	L	Q
Dry matter (%)^1	20.63 ± 0.85	20.98 ± 0.10	20.58 ± 0.12	20.33 ± 0.14	20.62 ± 0.32	0.868	0.624	0.988
Crude protein (% DM)^2	82.26 ± 0.28^c	86.61 ± 0.47^a	83.59 ± 0.51^bc	84.18 ± 0.51^b	83.38 ± 0.84^bc	0.003	0.916	0.009
Crude lipid (% DM)^3	4.75 ± 0.10^a	4.51 ± 0.06^a	4.56 ± 0.08^a	4.59 ± 0.03^a	3.94 ± 0.20^b	<0.001	<0.001	0.022
Crude Ash (% DM)^4	8.22 ± 0.84	7.71 ± 0.98	8.17 ± 0.59	7.70 ± 0.41	7.07 ± 0.18	0.748	0.300	0.651
Cooking loss (%)^5	17.41 ± 0.58^a	14.60 ± 0.67^b	16.08 ± 0.49^ab	14.72 ± 0.87^b	17.32 ± 0.51^a	0.007	0.970	0.002
Drip loss (%)^6	21.60 ± 0.68^a	17.50 ± 0.71^b	18.65 ± 1.46^b	18.42 ± 0.21^b	21.34 ± 0.45^a	0.016	0.870	0.002
pH^7	6.65 ± 0.06^c	6.83 ± 0.05^bc	6.89 ± 0.05^ab	6.85 ± 0.08^ab	7.05 ± 0.02^a	0.011	0.001	0.673
Lactate content (mmol/gprot)^8	1.34 ± 0.02^a	1.33 ± 0.04^a	1.21 ± 0.04^b	1.26 ± 0.03^ab	1.11 ± 0.03^c	<0.001	<0.001	0.365
Hydroxyproline (μg/mg tissue)^9	0.53 ± 0.02^a	0.51 ± 0.02^ab	0.55 ± 0.02^a	0.49 ± 0.02^ab	0.47 ± 0.01^b	0.041	0.030	0.151

^1–4Values are means ± SEM (n = 3). ^5–7Values are means ± SEM (n = 6). ^8–9Values are means ± SEM (n = 9). One-way ANOVA followed by Duncan’s test was used to analyze the discrepancy among all the groups. Values in the same row with different superscripts represent statistically significant difference (). The P-values indicate a significantly linear or quadratic dose–response relationship (). Liner trend and quadratic trend were analyzed by polynomial contrasts (A, ANOVA; L, linear; Q, quadratic). EGCG was supplemented at 0, 0.05, 0.25, 0.5, or 1 g/kg.