This experiment was designed to investigate the effects of curcumin levels on growth, flesh quality, and oxidative resistance in juvenile genetically improved farmed tilapia (GIFT, Oreochromis niloticus). Fish (initial mean weight: 4.5 ± 0.3 g) were randomly fed five diets with curcumin supplementation levels of 0 (control), 150, 300, 600, and 1,200 mg/kg. After 60 days of feeding, the hepatosomatic index was significantly reduced in the curcumin supplemented groups. The 300 mg/kg group had the highest crude protein content of the whole fish. ...
