Monthly Archives: December 2013

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    Incorporation of Omega-3 Fatty Acids in Nile Tilapia Fed Chia Bran

Incorporation of Omega-3 Fatty Acids in Nile Tilapia Fed Chia Bran


This study evaluated the effect of the inclusion of chia bran in the diet of Nile tilapia on the composition of n-3 fatty acids (FA). Omega-3 fatty acids provide health benefits such as reducing the risks of coronary heart disease, hypertension and inflammation, and the precursor alpha-linolenic acid is considered strictly essential because it cannot be synthesized by humans, therefore must be ingested. Tilapias grown in tanks for a period of 45 days were treated with diets supplemented with either soybean oil (TI) or chia bran (TII). Proximal composition analysis of the feeds showed no significant difference. Feed FA quantification showed that the chia diet (TII) had a higher alpha-linolenic acid (LNA) content. A significant increase was observed in the concentrations of LNA (8.38–81.31 mg 100 g−1 fillets), eicosapentaenoic acid (1.12–1.56 mg 100 g−1 fillets) and docosahexaenoic acid (19.55–26.55 mg 100 g−1 fillets) in tilapia fillets between 0 and 45 days for TII. Total lipids at 45 days under TII were fractionated into neutral lipids (67.66 %) and polar lipids (18.90 %). Thus, dietary supplementation with chia bran contributed to raising the nutritional quality of Nile tilapia fillets.


Click HERE for link to original article.

Tilapia – Revisiting Sustainability

Click the link below to view the presentation by SEAT (Sustaining Ethical Aquaculture Trade).

Certify Sustainable Aquaculture?

Click the link below to read a recent article from SCIENCE magazine.  |  SCIENCE VOL 341 6  |  SEPTEMBER 2013