Effect ofVarious Dietary Protein on Proximate Composition ofSperata Seenghala

Maximum protein contents 83.97±1.86 and 20.05±0.78 (%dry weight and %wet weight) were experienced in T2 (35%CP) while minimum 76.25±1.48 and 19.82±0.99 in T1 (30%CP) respectively. Maximum fat contents (%wet weight) 1.92±0.12 wereobserved in T4while minimum 1.48±0.11 in T6. Maximum fat contents (%dry weight) 7.79±1.19 were observed in T4while minimum 6.22±0.55 in T6. Total organic content (% Dry weight) reported the parallel order as protein content as T2˃T3˃T4˃T5˃T6˃T1 whileTotal organic contents (% dry weight) showed order as T4˃T1˃T3˃T2˃T5˃T6.Ash contents (%wet weight) showed T1˃T6˃T5˃T3˃T2˃T4 trend. Regarding whole wet body weight, water percentage has observed a reverse effect on proximate constituents in whole wet body weight; water percentage reported maximum value in samples while organic elements reported least values (% Fat, % Protein). Maximum Water concentration 76.15±1.74 was observed in (T5) group fed with 50%CP while minimum 74.01±0.94 in T1fed with 30% crude protein. Percent ash contents determined a positive association to percent water with wet body weight; higher is the water concentration; higher is the % ash.% protein (Wet weight) demonstrated highly significant association with % water in all handling groups except T4however other % body components showed insignificant relations. Totallength (cm) also revealed significant relations with % body ingredients like water, ash, fat and protein both with dry and wet weight. When Wet body weight (g) and total length (cm) were plotted against total body ingredients (g), highly significant association was perceived in all groups. Whole data demonstrating wet weight and total length reported highly associated (P˂0.001) with total body ingredients disclosing positive influence on all content. Percentageof fat, ash and protein was reported to be amplified with increase of body weight and length while water content persisted almost constant