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TILAPIA AS FOOD FISH: ENHANCEMENT of Ω-3 POLYUNSATURATED FATTY ACIDS in TILAPIA (Oreochromis Spp.)

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TILAPIA AS FOOD FISH: ENHANCEMENT of Ω-3 POLYUNSATURATED FATTY ACIDS in TILAPIA (Oreochromis Spp.) International Journal of Agriculture S c i e n c e s ISSN: 0975-3710 & E-ISSN: 0975-9107, Volume 7, Issue 9, 2015, pp.-671-677. Available online at http://www.bioinfopublication.org/jouarchive.php?opt=&jouid=BPJ0000217 TILAPIA AS FOOD FISH: ENHANCEMENT OF Ω-3 POLYUNSATURATED FATTY ACIDS IN TILAPIA (Oreochromis spp.) CHAVAN B.R.1*, YAKUPITIYAGE A.2, ATAGUBA G.A., KAMBLE M.T.2 AND MEDHE S.V.2 1Marine Biological Research Station (Dr. BSKKV), Ratnagiri, (MS), India 2Aquaculture and Aquatic Resource Management(AARM), Food, Agriculture and Bio-system Cluster (FABS), School of Environment, Resources and Development (SERD), Asian Institute of Technology, P.O. Box 4, Klong Luang, Pathumthani-12120, Thailand. *Corresponding author e-mail: [email protected] Received: September 21, 2015; Revised: October 20, 2015; Accepted: October 21, 2015 Abstract- A plethora of literature exist regarding the health benefits of polyunsaturated fatty acids (PUFA) to man. Human evolution pa ssed through a stage where ω-3: ω-6 PUFA ratio was 1 but with modernization this ratio has decreased in favour of ω-6 PUFA with attendant increases in inflammatory diseases. This review therefore focused on the importance of tilapia as a food fish in human diets and a cursory look at the metabolism of PUFA as well as existing protocols for incorporation in the flesh of tilapia and other food animals with a view to understanding protocols for increased incorporation in tilapia flesh as well as expected benefits. Dietary supplementation ω-3 PUFA: docosahexaenoic acid and eicosa pentaenoic acid (DHA and EPA), as found in fish oil, have been shown to decrease plasma triacylglycerols in humans, which helps to prevent atherosclerosis and coronary heart disease. Vegetable lipid sources in the diets of fish hold promise for sparing fish oil, which is currently a subject of debate between aqua culturists, scientists and conservationists. Linseed oil shows greater promise as a lipid feed constituent with ability to provide required ω-3 PUFA in muscle and plasma of fish with the possibility of transfer to man in the diets of fish. Keywords- PUFA, ω-3, DHA, EPA, Tilapia. Citation: Chavan B. R., et al. (2015) Tilapia as Food Fish: Enhancement of Ω-3 Polyunsaturated Fatty Acids in tilapia (Oreochromis spp.), International Journal of Agriculture Sciences, ISSN: 0975-3710 & E-ISSN: 0975-9107, Volume 7, Issue 9, pp.-671-677. Copyright:Keywords Copyright©2015- Pearl millet, ChavanHalf-diallel, B.R., etGene al. This effects, is an open Pennisetumglaucum-access article distributed. under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited. Introduction is essential for many metabolic functions in vertebrates including man [7]. The Fish and fish products are recognized as an important part of the human diet and Food and Agriculture Organization [8] promotes a hike in the proportion of PUFA demand is expected to increase [1]. With declining wild fish production [2], fish to saturated fatty acids in diets as a means to avoid atherosclerosis and coronary farming now has a significant role in ensuring fish supplies. The Nile Tilapia, which heart disease. The quantity of saturated fatty acids in plasma can be reduced is also called the aquatic chicken, Oreochromis niloticus, is a common freshwater with the intake of fish oil which has a high concentration of highly unsaturated ω-3 species found in most tropical and subtropical waters, with extremely fast growth [3]. fatty acids [9, 10] and prevent cardiovascular disease [10]. The risk of ventricular Tilapia farming makes a large and growing contribution to world fish supplies. fibrillation is considerably reduced in animals with dietary intake of long-chain n-3 However, it is important to maintain high lipid quality in the muscle of cultured tilapia PUFAs, as against saturated and monounsaturated fats [11]. The possibility of to provide a large amount of the health promoting n-3 PUFA for the consumer. the same effect in humans has been subject of controversy until recently [11], The positioning of two or more double bonds at the cis end of the molecule is with the proof of reduced ischemic stroke being associated with a greater than used as the criteria for defining polyunsaturated fatty acids (PUFA). The Omega once consumption of fish per month [12]. Generally, a meal with one fatty fish per (ω) symbol denotes the particular location of the initial double bond when week [13] or between one fish to greater than 5 fish per week [12] is ideal for enumerating the double bonds from the methyl end of the molecule of the fatty reducing risks associated with cardiovascular disease while higher intake will not acid. For instance: linoleic acid, in the n-6 family, is designated as C18:2n-6 to lead to further reduction in risk [13] indicate that it has 18 carbons and 2 double bonds, with the first double bond at the sixth carbon [4]. PUFA are classified mainly as either ω-3 PUFA or ω-6 Overview of Tilapia PUFA. Two fatty acids that are classified as dietary essential fatty acids include Tilapia is one of the most important species in 21st century aquaculture with linoleic acid (ω-6) (LA) and alfa-linolenic acid (ω-3) (LNA). They are classified as production spanning more than 100 countries as of the year 2000 [14] and essential because of the inability of man to synthesize them [4]. Arachidonic acid greater than 135 countries in 2014 [15]. Tilapia has become one of the most and indeed all PUFA, of the ω-6 series are considered as essential in the diets of abundantly produced fish in aquaculture [16]. Tilapia farming is now in a dynamic man and have been credited with inflammatory mediation and regulation [5]. AA state with worldwide expansion to satisfy the demand from both domestic and can either be consumed directly in the diet or formed within the body from linoleic international markets and to provide an affordable source of animal protein. acid (LA, 18: 2n-6), itself consumed in the diet (18: 2n-6 to 20: 4n-6). LA is Although several tilapia species are cultured worldwide, the most popular is the abundant in nearly all commonly available vegetable oils such as maize, Nile tilapia (Oreochromis niloticus). Nile Tilapia is extremely fast growing reaching sunflower seed, safflower seed and rapeseed oils [6]. harvest maturity of 1-2 kg in 8 to 10 months [17]. Tilapia is the second largest The long-chain n-3 polyunsaturated fatty acids, EPA, 20: 5n-3 and DHA, 22: 6n-3 farmed fish in the world (next to Carp) with production level of 4.5 million metric tons in 2014 and a projected production of about 4.72 million mt in 2015 [18]. International Journal of Agriculture Sciences ISSN: 0975-3710 & E-ISSN: 0975-9107, Volume 7, Issue 9, 2015 || Bioinfo Publications || 671 Tilapia as Food Fish: Enhancement of Ω-3 Polyunsaturated Fatty Acids in tilapia (Oreochromis spp.) Tilapia is now a top priority in aquaculture because of its ability to efficiently use typically insoluble in water, have an even number of carbon atoms in a long-chain natural foods. Being herbivorous in nature, it thrives primarily on vegetation and to form carboxylic acids having carbon atoms ranging from 10 to 24 and either algae and is often stocked in canals and artificial lakes for algae and vegetation saturated or unsaturated [62]. The long chain can either be straight or branched control. Tilapia is resistant to handling and diseases if stress is not induced, and nomenclature (n or ω) is based on the number of carbon atoms from the reproduces easily in captivity, tolerant to wide range of environmental conditions, methyl end on which the double bond is first located [63]. Dietary lipids for fish grows relatively fast and can easily are bred [19]. Tilapia, also known as Aquatic should contain ω-3 and ω-6 fatty acids for enhanced growth [64, 65]. Lipids are chicken, St. Peter's fish, Nile perch and Hawaiian sunfish, is a member of the useful in fish diets because they serve as a protein sparing energy source, Cichlid family, with origins from Africa. Tilapia is very hardy and can thrive in solvent for lipid soluble vitamins to aid their absorption, cellular membrane marine, brackish or fresh water. Tilapia ranges in skin color from brilliant golden constituents and precursors of hormones [61]. The addition of lipids in fish diets red, pale red, white, gray, gray-blue, dark blue to black [3]. also improves palatability, texture and flavor [61, 66]. Nutritional Requirement of Tilapia Lipid inclusion in diets for hybrid tilapia has a minimum and maximum level of 5% Tilapia has specific requirements for nutrients such as amino acids from protein, and 12% , respectively [67] and can be increased to 18% with increased protein fats, minerals and vitamins. Appropriate mixtures of protein, carbohydrates, sparing effect, but must not reach the 24% level [26,68] due to reduced protein vitamins, minerals, fibre and lipids in Tilapia diet will elicit good growth sparing effect [68]. Although the protein efficiency ratio is significantly influenced performance [20] considering the protein to energy ratio which lies between 89 by the protein percentage in the diet, it was not influenced by P/E ratio or an and 108 [21,22]. Nutritional requirements differ according to species and life interaction of both factors in diets of hybrid tilapia [26]. The optimal P/E ratio in stage with minerals, vitamins, protein and lipid being highly demanded by fry and tilapia diets with lipid as source of energy range from 15 to 27 mgkJ g-1 fingerlings due to growth and organ development, while juvenile and sub-adult depending on the size of fish [69, 70, 71].
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