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Table 3 Carcass proximate composition of Nile tilapia fed with curcumin nanoparticles (CUR-NPs) or Spirulina platensis (SP) for 56 days

From: The effects of dietary Spirulina platensis or curcumin nanoparticles on performance, body chemical composition, blood biochemical, digestive enzyme, antioxidant and immune activities of Oreochromis niloticus fingerlings

Compositions (g kg− 1)*

Control

CUR-NPs

SP

P value

DM (%)

25.25 ± 0.05c

27.33 ± 0.10a

27.01 ± 0.05b

0.001

Protein (%)

57.13 ± 0.55c

59.63 ± 0.06b

60.94 ± 0.08a

0.014

Crude fat (%)

25.49 ± 0.60

24.37 ± 0.07

24.61 ± 0.05

0.155

Ash (%)

14.44 ± 0.05c

15.21 ± 0.04b

15.40 ± 0.02a

0.033

  1. *Values are expressed as means ± SE. Data in the same row assigned with the different superscripts are significantly different (p < 0.05) using ANOVA Post Hoc (Duncan test), DM; dry matter
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BMC Veterinary Research

ISSN: 1746-6148

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