International Journal of Aquaculture, 2024, Vol.14, No.2, 73-80 http://www.aquapublisher.com/index.php/ija 73 Research Report Open Access Nutritional Improvements in Tilapia Fillets: Increasing Omega-3 Fatty Acid Content through Dietary Manipulations Yue Zhu, Xianming Li Aquatic Biology Research Center, Cuixi Academy of Biotechnology, Zhuji, 311800, Zhejiang, China Corresponding author: xianming.li@cuixi.org International Journal of Aquaculture, 2024, Vol.14, No.2 doi: 10.5376/ija.2024.14.0009 Received: 15 Feb., 2024 Accepted: 22 Mar., 2024 Published: 05 Apr., 2024 Copyright © 2024 Zhu and Li, This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Preferred citation for this article: Zhu Y., and Li X.M., 2024, Nutritional improvements in tilapia fillets: increasing omega-3 fatty acid content through dietary manipulations, International Journal of Aquaculture, 14(2): 73-80 (doi: 10.5376/ija.2024.14.0009) Abstract Tilapia, a popular aquaculture species, is recognized for its nutritional benefits, particularly its potential as a source of omega-3 fatty acids, which are essential for human health. This report examines the current nutritional profile of tilapia fillets, highlighting their basic nutritional composition and factors influencing omega-3 content. We explored dietary manipulations aimed at enhancing omega-3 levels in tilapia, focusing on the use of omega-3 rich feed ingredients and alternative feed sources. The mechanisms by which omega-3 fatty acids are incorporated into tilapia tissues were investigated, covering digestion, absorption, metabolism, and deposition in fillet tissues. Enhanced omega-3 content in tilapia fillets offers significant health benefits for human consumers, positively impacts fish health and growth, and presents substantial market potential. However, challenges such as the cost and feasibility of dietary changes, environmental sustainability, and regulatory concerns must be addressed. Future research opportunities and technological innovations are discussed, with recommendations for industry practice to improve omega-3 enrichment in tilapia. This study underscores the importance of omega-3 fatty acids in tilapia nutrition and provides comprehensive strategies for enhancing their content to benefit both consumers and the aquaculture industry. Keywords Tilapia nutrition; Omega-3 fatty acids; Dietary manipulation; Fish health; Aquaculture sustainability 1 Introduction Tilapia, particularly Nile tilapia (Oreochromis niloticus), is a widely farmed fish species known for its adaptability and rapid growth, making it a staple in aquaculture worldwide. The nutritional quality of tilapia fillets is influenced by the fish's diet, which can be manipulated to enhance specific health benefits for human consumption. Recent studies have focused on improving the fatty acid profile of tilapia fillets, particularly by increasing the content of omega-3 polyunsaturated fatty acids (PUFAs), which are essential for human health (Shapira et al., 2009; Baldissera et al., 2020; Ibrahim et al., 2022). Omega-3 fatty acids, including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are crucial for maintaining cardiovascular health, reducing inflammation, and supporting brain function. However, typical diets, especially in Western countries, are often deficient in these essential fatty acids. Increasing the omega-3 content in commonly consumed fish like tilapia can help bridge this nutritional gap. Various dietary interventions, such as the inclusion of fish oil, algae meal, and other omega-3-rich supplements, have been explored to enhance the omega-3 content in tilapia fillets (Wu et al., 2017; Stoneham et al., 2018; Duarte et al., 2020). This study aims to evaluate the effectiveness of different dietary manipulations in increasing the omega-3 fatty acid content in tilapia fillets. By synthesizing findings from multiple studies, this report seeks to provide a comprehensive understanding of the most effective strategies for enhancing the nutritional quality of tilapia through dietary interventions. The specific objectives are to assess the impact of various omega-3-rich dietary supplements on the fatty acid profile of tilapia fillets, to evaluate the growth performance and health benefits associated with these dietary interventions, and to identify the most promising dietary strategies for commercial tilapia farming to improve the omega-3 content in fillets, thereby enhancing their nutritional value for human consumption. By achieving these objectives, this study will contribute to the development of more nutritious and health-promoting tilapia products, supporting both aquaculture sustainability and public health.
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