International Journal of Aquaculture, 2024, Vol.14, No.2, 73-80 http://www.aquapublisher.com/index.php/ija 74 2 Current Nutritional Profile of Tilapia Fillets 2.1 Basic nutritional composition Tilapia fillets are a popular choice for consumers due to their mild flavor and versatility in cooking. The basic nutritional composition of tilapia fillets includes a high protein content, low fat, and a variety of essential vitamins and minerals. Typically, tilapia fillets contain around 20%~23% protein, making them an excellent source of lean protein for human diets. The fat content is relatively low, usually around 2%~3%, which includes both saturated and unsaturated fats. Key vitamins and minerals found in tilapia fillets include vitamin D, vitamin B12, selenium, and phosphorus, all of which contribute to various health benefits (Stoneham et al., 2018; Liu et al., 2019; Duarte et al., 2020). 2.2 Omega-3 fatty acid content The omega-3 fatty acid content in tilapia fillets is a critical aspect of their nutritional profile, given the well-documented health benefits of these fatty acids, including cardiovascular health and anti-inflammatory properties. However, the natural omega-3 content in tilapia is relatively low compared to other fish species. Studies have shown that the omega-3 content can be significantly enhanced through dietary manipulations. For instance, the inclusion of fish oil or algae meal in tilapia diets has been shown to increase the levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in the fillets. One study demonstrated that feeding tilapia with a diet containing 8.77% algae meal increased the total omega-3 content in the fillets from 151.2 mg to 438.7 mg per 113 g serving (Stoneham et al., 2018). Another study found that supplementing tilapia diets with fish oil resulted in higher levels of EPA and DHA, with a notable improvement in the omega-6 to omega-3 ratio (Al-Souti et al., 2012; Duarte et al., 2020). 2.3 Factors influencing nutritional quality Several factors influence the nutritional quality of tilapia fillets, including diet composition, environmental conditions, and genetic factors. The type and amount of dietary oils used in tilapia feed play a significant role in determining the fatty acid profile of the fillets. For example, replacing corn oil with fish oil or algae meal in the diet has been shown to enhance the omega-3 content and improve the overall lipid profile of the fillets (Ng et al., 2013; Stoneham et al., 2018; Duarte et al., 2020). Additionally, the duration of dietary supplementation can affect the fatty acid composition, with longer supplementation periods generally leading to higher omega-3 levels (Duarte et al., 2020). Environmental factors such as water quality, temperature, and stocking density can also impact the growth and nutritional quality of tilapia. Optimal water conditions and proper management practices are essential for maintaining fish health and ensuring high-quality fillets. Furthermore, genetic selection and breeding programs aimed at improving growth rates and feed efficiency can indirectly influence the nutritional composition of tilapia fillets (Baldissera et al., 2020; Ibrahim et al., 2022). In conclusion, the nutritional profile of tilapia fillets can be significantly enhanced through targeted dietary manipulations, particularly by increasing the omega-3 fatty acid content. Understanding the factors that influence the nutritional quality of tilapia is crucial for developing effective strategies to produce healthier and more nutritious fish for consumers. 3 Dietary Manipulations to Enhance Omega-3 Content 3.1 Overview of dietary strategies Enhancing the omega-3 fatty acid content in tilapia fillets is a significant focus in aquaculture nutrition, driven by the health benefits associated with omega-3 consumption. Various dietary strategies have been explored to achieve this goal, including the incorporation of omega-3 rich feed ingredients and alternative feed sources. These strategies aim to improve the nutritional profile of tilapia fillets without compromising growth performance or overall fish health. 3.2 Use of omega-3 rich feed ingredients One effective approach to increasing the omega-3 content in tilapia fillets is the use of omega-3 rich feed ingredients such as fish oil and algae meal. A study demonstrated that replacing corn oil with fish oil (FO) or algae meal (AM) in tilapia diets significantly improved the fatty acid profile of the fillets. The best results were observed with a diet containing 8.77% algae meal, which increased the total omega-3 content in the fillets from
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