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The combined effects of salinity and temperature on the proximate composition and energetic value of spotted rose snapper Lutjanus guttatus (Steindachner, 1869)

Combined effects of temperature (25, 30 and 35°C) and salinity (15, 25, 35 and 45 g L -1 ), on the body composition and energetic value in the juvenile spotted rose snapper ( Lutjanus guttatus ), were investigated over 90 days. Significant effects of temperature, salinity, and their interaction on body composition and energetic value were analyzed. Low temperatures (25°C) significantly reduced the protein and increase lipid content in the body. In a temperature of 30°C, the highest energetic value was recorded, and in the highest salinity (45 g L -1 ), the energetic value was reduced. The salinity of 15 has the highest growth, protein content, and energetic value. It was found that the optimal temperature-salinity combination for the best relationship of growth (3.8% d -1 ), protein (21.9%), and lipid (4.9%) content, and energetic value (2.61 kJ g -1 ) was at 30 to 32.0°C and salinity of 35 g L -1 . The effect of temperature was directly proportional to the increase in protein and inversely with the content of lipids in the body; salinity has its main effect negatively on these parameters in the highest salinity (45 g L -1 ).