Increasing Phosphorus Digestibility in Common Carp (Cyprinus carpio L.) Farming Using Phytase and Citric Acid
Table 6
Dry matter, protein, and fat content in whole body and fish tissue.
Parameter
C
L
H
LA
HA
Dry matter
Whole body1
30.4 ± 1.29
29.69 ± 2.60
29.85 ± 1.47
27.87 ± 1.58
28.61 ± 2.41
Muscle1
25 ± 0.72
26.23 ± 1.28
26.95 ± 4.08
23.56 ± 1.23
24.49 ± 1.08
Protein
Whole body1
14.83 ± 0.83
13.4 ± 0.54
14.89 ± 0.85
15.29 ± 1.09
15.62 ± 0.88
Muscle1
18.11 ± 1.94
17.89 ± 0.90
18.88 ± 0.94
18.02 ± 0.83
19.55 ± 1.01
Fat
Whole body1
14.54 ± 1.07
13.87 ± 2.78
13.88 ± 0.87
11.99 ± 0.83
14.1 ± 2.29
Muscle1
6.57 ± 2.16
7.18 ± 2.03
7.46 ± 3.99
5.32 ± 1.40
4.81 ± 1.69
Intestine2
16.74
14.86
14.88
14.65
13.07
Hepatopancreas2
16.34
20.10
20.73
12.90
11.36
Data represent mean ± SD (C, control; L, low enzyme concentration; H, high enzyme concentration; LA, low enzyme concentration with citric acid; HA, high enzyme concentration with citric acid). Fat in intestine and hepatopancreas was not tested. 1n = 3. 2n = 1.
