International Journal of Aquaculture, 2024, Vol.14, No.2, 73-80 http://www.aquapublisher.com/index.php/ija 75 151.2 mg to 438.7 mg per 113 g serving and improved the omega-6 to omega-3 ratio from 5.19 to 1.29 (Stoneham et al., 2018). Another study highlighted the incorporation dynamics of dietary vegetable oils, including fish oil, into tilapia tissues, showing that fish oil supplementation led to a preferential accumulation of omega-3 fatty acids, particularly docosahexaenoic acid (DHA), in the fillet phospholipids (Szabó et al., 2011). 3.3. Alternative feed sources In addition to traditional omega-3 rich ingredients, alternative feed sources have been investigated for their potential to enhance the omega-3 content in tilapia. For instance, the use of linseed oil, which is high in omega-3 fatty acids, has been shown to improve the fatty acid profile of tilapia fillets. A study found that tilapia fed a diet supplemented with linseed oil exhibited increased phagocytic activity and improved plasma protein levels, indicating enhanced health benefits alongside improved omega-3 content (Hough et al., 2016). Furthermore, the incorporation of omega-3 polyunsaturated fatty acids (PUFAs) into nanocarriers has been explored to enhance their stability and bioactivity. This innovative approach not only fortified tilapia fillets with omega-3 PUFAs but also improved fish performance, antioxidant stability, immunity, and disease resistance (Ibrahim et al., 2022). In summary, dietary manipulations involving the use of omega-3 rich feed ingredients and alternative feed sources have proven effective in enhancing the omega-3 content in tilapia fillets. These strategies not only improve the nutritional value of the fillets but also offer additional health benefits for the fish, making them a promising avenue for aquaculture nutrition. 4 Mechanisms of Omega-3 Incorporation 4.1 Digestion and absorption The digestion and absorption of omega-3 fatty acids in tilapia begin with the breakdown of dietary lipids in the gastrointestinal tract. Enzymes such as lipases hydrolyze triglycerides into free fatty acids and monoglycerides, which are then absorbed by enterocytes in the intestine. Studies have shown that dietary supplementation with various sources of omega-3, such as fish oil, algae meal, and vegetable oils, can significantly alter the fatty acid composition in tilapia tissues. For instance, tilapia fed with diets containing fish oil or algae meal exhibited improved fatty acid profiles, with higher levels of omega-3 fatty acids in their fillets (Szabó et al., 2011; Stoneham et al., 2018; Ibrahim et al., 2022). 4.2 Metabolism of fatty acids Once absorbed, omega-3 fatty acids undergo various metabolic processes. They are incorporated into cellular membranes as phospholipids or stored as triacylglycerols in adipose tissues. The metabolism of these fatty acids can be influenced by the type of dietary fat provided. For example, tilapia fed with diets enriched with fish oil or algae meal showed significant increases in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) levels in their tissues (Sarker et al., 2016; Stoneham et al., 2018; Ibrahim et al., 2022). Additionally, the use of nanoencapsulated omega-3 fatty acids has been shown to enhance their stability and bioavailability, leading to better incorporation into tilapia tissues (Baldissera et al., 2020; Ibrahim et al., 2022) (Figure 1). In summary, the mechanisms of omega-3 incorporation in tilapia involve efficient digestion and absorption, metabolic processing, and effective deposition in fillet tissues. These processes are significantly influenced by the type and form of dietary omega-3 sources, with fish oil, algae meal, and nanoencapsulated omega-3 fatty acids showing promising results in enhancing the omega-3 content in tilapia fillets. 5 Health Benefits of Enhanced Omega-3 Content 5.1 Benefits for human consumption Increasing the omega-3 fatty acid content in tilapia fillets offers significant health benefits for human consumers. Omega-3 fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are known to reduce the risk of cardiovascular diseases, improve cognitive function, and possess anti-inflammatory properties (Al-Souti et al., 2012; Stoneham et al., 2018). Studies have shown that dietary manipulations, such as the inclusion of fish oil or algae meal, can significantly enhance the omega-3 content in tilapia fillets, thereby improving their nutritional value (Al-Souti et al., 2012; Stoneham et al., 2018). Additionally, the incorporation of
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