Xianming Li , Yue Zhu

Aquatic Biology Research Center, Cuixi Academy of Biotechnology, Zhuji, 311800, Zhejiang, China
Author    Correspondence author
International Journal of Aquaculture, 2024, Vol. 14, No. 2   
Received: 15 Feb., 2024    Accepted: 22 Mar., 2024    Published: 05 Apr., 2024

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.

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.

Tilapia nutrition; Omega-3 fatty acids; Dietary manipulation; Fish health; Aquaculture sustainability