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Effect of dietary phosphorus level on chemical composition of red sea bream
Nippon Suisan Gakkaishi
Red sea bream, Chrysophrys major, fed diets containing different levels of phosphorus for 76 days were analyzed to determine the chemical composition of the entire body, dorsal muscle, liver, and vertebrae. It was found that the decrease of the dietary phosphorus level resulted in the increase in the lipid contents of the muscle, liver, and vertebrae and in the decrease in the glycogen content of the liver and in the crude ash, calcium, and phosphorus content of the vertebrae. Littledoi:10.2331/suisan.44.227 fatcat:rwqbirrqs5ctdm5dwjjsecof6e