0.05). At the 14% dietary lipid level, hepatosomatic and viscera somatic index, protein efficiency ratio and carcass lipid content increased significantly(P<0.05). However, the food conversion ratio significantly decreased. With increasing the dietary lipid level, protein retention decreased and energy retention increased significantly. The highest nitrogen retention efficiency was observed at 40% protein level. Dietary protein and lipid levels significantly affected carcass protein and lipid contents (P<0.05), but had not any significant effect on moisture and ash contents (P>0.05). It was concluded that Sobaity seabream juveniles are able to utilize protein in 14% dietary lipid. Therefore, with increasing dietary lipid level to 14%, dietary protein level can be reduced to 40% in Sobaity seabream juveniles (S. hasta).]]>
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0.05). Serum biochemical parameters including glucose, triglyceride, and total cholesterol levels in both treatment groups decreased with respect to the control group (P<0.05). Mucosal immune parameters, namely lysozyme and alkaline phosphatase showed higher activity in both treatment groups compared to the control group (P<0.05). In contrast, protease activity increased in higher dose group in comparison with the control group (P<0.05). The results indicated that green tea catechin, especially at 500 mg kg-1, could exert beneficial effects on some biochemical parameters and skin mucosal immunity in crucian carp.]]>
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