## 3 Results
### Nutritional Value of the Experimental Diets
\begin{table}
\begin{tabular}{c c c} \hline \hline
**Parameters** & **Chlorella Powder** & **Spirulina Powder** \\ \hline \multicolumn{3}{c}{\(\overline{\textbf{X}}\pm\)\(\textbf{s}\)\(\overline{\textbf{x}}\)} \\ \hline \multicolumn{3}{c}{Proximate composition *} \\ \hline Calculated metabolizable energy (ME), MJ/kg & 9.77 \(\pm\) 0.41 & 9.68 \(\pm\) 0.25 \\ Crude protein (CP), \% & 51.06 \(\pm\) 0.35 & 67.02 \(\pm\) 0.04 \\ Dry matter (DM), \% & 94.68 \(\pm\) 0.80 & 92.70 \(\pm\) 0.62 \\ Organic matter (OM), \% & 88.33 \(\pm\) 0.75 & 87.75 \(\pm\) 0.50 \\ Ether extract (EE), \% & 3.56 \(\pm\) 0.50 & 0.48 \(\pm\) 0.03 \\ Crude fiber (CF), \% & 0.49 \(\pm\) 0.09 & 0.19 \(\pm\) 0.11 \\ Non-fermentable extractive substance (NFE), \% & 33.22 \(\pm\) 0.39 & 20.06 \(\pm\) 0.07 \\ Ash, \% & 6.35 \(\pm\) 0.25 & 4.95 \(\pm\) 0.18 \\ \hline \multicolumn{3}{c}{In vitro nutrient digestibility **} \\ \hline Digestible crude protein (DCP), \% & 96.59 & 96.71 \\ Digestible dry matter (DDM), \% & 99.56 & 99.05 \\ Digestible organic matter (DOM), \% & 99.59 & 99.12 \\ \hline \multicolumn{3}{c}{Antioxidant activity *} \\ \hline Chlorophyll \(a\), mg/g & 5.56 \(\pm\) 1.08 & 9.06 \(\pm\) 0.79 \\ Chlorophyll \(b\), mg/g & 0.88 \(\pm\) 0.20 & 1.34 \(\pm\) 0.34 \\ Carores, mg/g & 1.52 \(\pm\) 0.19 & 1.68 \(\pm\) 0.31 \\ Total polyphenols, mg/g GAE & 1.16 \(\pm\) 0.16 & 1.35 \(\pm\) 0.05 \\ Antioxidant capacity (DPPH \% inhibition) & 73.29 \(\pm\) 2.93 & 81.27 \(\pm\) 1.60 \\ Antioxidant capacity (\(\mu\)M Trolox) & 15.49 \(\pm\) 3.87 & 16.78 \(\pm\) 2.47 \\ \hline \multicolumn{3}{c}{Fatty acids (g FAME/100 g Total FAME) *} \\ \hline Caproic (C 6:0) & 0.65 \(\pm\) 0.05 & 0.16 \(\pm\) 0.02 \\ Capritic (C 8:0) & 0.25 \(\pm\) 0.02 & 7.73 \(\pm\) 0.65 \\ Capric (C 10:0) & 1.20 \(\pm\) 0.10 & - \\ Lauric (C 12:0) & 0.07 \(\pm\) 0.001 & 0.68 \(\pm\) 0.06 \\ Miristic (C 14:0) & 0.96 \(\pm\) 0.08 & 0.88 \(\pm\) 0.07 \\ Pentadecanoic (C 15:0) & 0.11 \(\pm\) 0.001 & - \\ Palmitic (C 16:0) & 27.25 \(\pm\) 2.32 & 34.71 \(\pm\) 3.12 \\ Stearic (C 18:0) & 2.51 \(\pm\) 0.21 & 6.87 \(\pm\) 0.55 \\ Heneicosanoic (C 21:0) & 0.17 \(\pm\) 0.01 & - \\ Behenic (C 22:0) & 0.60 \(\pm\) 0.05 & - \\ \(\sum\)SFA & 33.77 \(\pm\) 3.00 & 51.03 \(\pm\) 4.34 \\ Pentadecanoic (C 15:1) & 0.05 \(\pm\) 0.004 & - \\ Palmitoleic (C 16:1) & 0.19 \(\pm\) 0.02 & 4.87 \(\pm\) 0.46 \\ Heptadecenoic (C 17:1) & 0.08 \(\pm\) 0.007 & - \\ Oleic cis (C 18:1) & 8.73 \(\pm\) 0.72 & 22.25 \(\pm\) 2.14 \\ \(\sum\)MUFA & 9.05 \(\pm\) 0.19 & 27.12 \(\pm\) 1.3 \\ Linoleic cis (C 18:2n6) & 14.13 \(\pm\) 1.20 & 16.84 \(\pm\) 1.43 \\ Linoleic \(\gamma\) (C 18:3n6) & 0.16 \(\pm\) 0.01 & - \\ Lionelic \(\alpha\) (C 18:3n3) & 37.37 \(\pm\) 3.18 & 4.41 \(\pm\) 0.39 \\ Octadecetracenoic (C18:4n3) & 0.73 \(\pm\) 0.06 & - \\ Eicosadienoic (C20:2n6) & 0.33 \(\pm\) 0.03 & - \\ Eicosatrienoic (C20:3n6) & 3.61 \(\pm\) 0.31 & - \\ Arachidonic (C20:4n6) & 0.21 \(\pm\) 0.01 & 0.60 \(\pm\) 0.05 \\ \(\sum\) PUFA & 56.56 \(\pm\) 4.80 & 21.85 \(\pm\) 1.94 \\ \(\sum\) PUFA n-3 & 38.10 \(\pm\) 3.65 & 4.41 \(\pm\) 0.41 \\ \(\sum\) PUFA n-6 & 18.45 \(\pm\) 1.77 & 17.44 \(\pm\) 1.48 \\ \(\sum\) PUFA n-6/\(\sum\) PUFA n-3 & 0.48 \(\pm\) 0.05 & 3.95 \(\pm\) 0.35 \\ Other fatty acids & 0.62 \(\pm\) 0.05 & - \\ \hline \end{tabular}
\end{table} 
Table 2: Proximate composition, antioxidant activity, and fatty acid profile of chlorella and spirulina.