Table 5. Whole-body proximate compositions of (% wet matter) Pacific white shrimp fed different experimental diets for eight weeks
| Parameters | Diet1) | p-value |
| FM20 | FM10 |
| Moisture (%) | 69.7 ± 1.1a | 75.2 ± 0.5b | 0.0118 |
| Crude protein (%) | 20.7 ± 0.8b | 18.2 ± 0.3a | 0.0427 |
| Crude lipid (%) | 0.79 ± 0.01b | 0.47 ± 0.05a | 0.0053 |
| Crude ash (%) | 3.53 ± 0.19 | 3.15 ± 0.05 | 0.1237 |
Values represent the means of triplicate groups of Pacific white shrimp where the values within each row with different superscript letters indicate statistically significant differences (mean ± SEM; p < 0.05).
Diets represent FM20: fishmeal contents of 200 g kg–1, FM10: fishmeal contents of 100 g kg–1.