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Table 2.

Composition in water, lipid and protein for stomach contents of 15 incubating king penguins at the onset and end of the period studied

Fresh content (%)
Dry content (%)
Period of the trialWater content (%)LipidProteinLipidProtein
Onset      
    Mean±s.d83.6±3.6 4.7±2.1 9.4±2.1 27.7±7.7 57.5±6.2 
    Range [77.8, 91.0] [1.4, 8.5] [4.9, 11.7] [12.8, 39.6] [43.0, 64.6] 
End      
    Mean±s.d84.9±4.4 3.1±1.7 10.0±3.0 19.5±6.4 65.7±6.0 
    Range [78.6, 93.4] [0.7, 6.8] [3.8, 16.0] [9.5, 31.9] [57.3, 78.6] 
Fresh content (%)
Dry content (%)
Period of the trialWater content (%)LipidProteinLipidProtein
Onset      
    Mean±s.d83.6±3.6 4.7±2.1 9.4±2.1 27.7±7.7 57.5±6.2 
    Range [77.8, 91.0] [1.4, 8.5] [4.9, 11.7] [12.8, 39.6] [43.0, 64.6] 
End      
    Mean±s.d84.9±4.4 3.1±1.7 10.0±3.0 19.5±6.4 65.7±6.0 
    Range [78.6, 93.4] [0.7, 6.8] [3.8, 16.0] [9.5, 31.9] [57.3, 78.6] 

Comparisons between the onset and the end of the experiment were done using a paired t-test (see text for the results).

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