Diets, livers and dorsal muscles were dried to constant weight at 105 °C in an oven for determination of water content. After grinding, these samples were analyzed for the content of crude protein, crude lipid, crude ash and enery. Protein (N × 6.25) was determined by using the Kjeldahl digestion method, crude lipid by using the Soxhlet extraction method, and crude ash by combustion at 550 °C (AOAC, 2000). Energy was determined using an adiabatic bomb calorimeter (IKA®C 6000, Janke& Kunkel KG.IKA-werk, German). Amino acid composition was determined using an amino acid analyzer (Hitachi L8900, Hitachi High-Technologies Corporation, Japan). In brief, muscle sample was hydrolyzed with 6 ml of 6N HCl at 110  °C for 22 h in an evacuated sealed tube. The hydrolysate was dried with nitrogen gas to remove HCl and redissolved in 0.1N HCl loading buffer. After filtration through 0.22-µm polyethersulphone ultrafiltration membrane, the hydrolysate was analyzed by amino acid analyzer.

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