International Journal of Aquaculture, 2024, Vol.14, No.2, 73-80 http://www.aquapublisher.com/index.php/ija 79 can further enhance the nutritional value of tilapia products (Carbonera et al., 2016). Finally, clear labeling of the nutritional benefits of omega-3 enriched tilapia can help educate consumers and drive market demand. 8 Concluding Remarks The research on nutritional improvements in tilapia fillets through dietary manipulations has demonstrated significant advancements in enhancing the omega-3 fatty acid content. Various studies have shown that incorporating different sources of omega-3 fatty acids, such as fish oil, algae meal, and linseed oil, into the diets of tilapia can substantially improve the fatty acid profile of the fillets. For instance, the use of algae meal at 8.77% in the diet resulted in a significant increase in total omega-3 content and a favorable n-6:n-3 ratio in tilapia fillets. Additionally, supplementation with linseed oil not only improved the omega-3 content but also enhanced the immunological responses of the fish. Furthermore, the inclusion of a blend of oils and vitamin E in the diet increased the levels of alpha-linolenic acid and improved the antioxidant capacity of the fillets. Omega-3 fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are essential for human health, offering benefits such as reduced inflammation, improved cardiovascular health, and enhanced cognitive function. Enriching tilapia fillets with omega-3 fatty acids through dietary manipulations not only improves the nutritional value of the fish but also provides a healthier food option for consumers. This enrichment can help meet the dietary needs of populations that may have limited access to traditional sources of omega-3, such as fatty fish. Moreover, the improved fatty acid profile in tilapia fillets can attract new market opportunities and increase the economic value of aquaculture products. Based on the findings, it is recommended that aquaculture practices incorporate omega-3 rich dietary supplements, such as algae meal, fish oil, and linseed oil, to enhance the nutritional quality of tilapia fillets. Specifically, diets with higher levels of algae meal (e.g: 8.77%) have shown the most significant improvements in omega-3 content and should be considered for large-scale implementation. Additionally, the inclusion of antioxidants like vitamin E can further enhance the health benefits of the fillets by improving their antioxidant capacity. Future research should continue to explore the optimal combinations and concentrations of these supplements to maximize the health benefits and economic viability of omega-3 enriched tilapia. Acknowledgments The authors sincerely thank the two anonymous peer reviewers for their valuable comments and suggestions on the manuscript. Conflict of Interest Disclosure The authors affirm that this research was conducted without any commercial or financial relationships that could be construed as a potential conflict of interest. Reference Al-Souti A., Al-Sabahi J., Soussi B., and Goddard S., 2012, The effects of fish oil-enriched diets on growth feed conversion and fatty acid content of red hybrid tilapia Oreochromis sp., Food Chemistry, 133: 723-727. https://doi.org/10.1016/J.FOODCHEM.2012.01.080 Arshad N., Samat N., and Lee L., 2022, Insight into the relation between nutritional benefits of aquaculture products and its consumption hazards: a global viewpoint, Frontiers in Marine Science, 9: 925463. https://doi.org/10.3389/fmars.2022.925463 Baldissera M., Souza C., Zeppenfeld C., Velho M., Klein B., Abbad L., Ourique A., Wagner R., Silva A., and Baldisserotto B., 2020, Dietary supplementation with nerolidol nanospheres improves growth antioxidant status and fillet fatty acid profiles in Nile tilapia: benefits of nanotechnology for fish health and meat quality, Aquaculture, 516: 734635. https://doi.org/10.1016/j.aquaculture.2019.734635. Carbonera F., Montanher P., Figueiredo I., Bonafé E., Júnior O., Sargi S., Gonçalves R., Matsushita M., and Visentainer J., 2016, Lipid composition and antioxidant capacity evaluation in tilapia fillets supplemented with a blend of oils and Vitamin E, Journal of the American Oil Chemists' Society, 93: 1255-1264. https://doi.org/10.1007/S11746-016-2869-7. Duarte F., Paula F., Prado C., Santos R., Rezendea C., Gebara C., and Lage M., 2020, Better fatty acids profile in fillets of Nile Tilapia (Oreochromis niloticus) supplemented with fish oil, Aquaculture, 736241. https://doi.org/10.1016/j.aquaculture.2020.736241.
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