Journal articles: 'Tilapia – Nutrition'

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Britz, Peter. "Tilapia: Biology, Culture and Nutrition." African Journal of Aquatic Science 33, no. 1 (May 2008): 103. http://dx.doi.org/10.2989/ajas.2008.33.1.14.415.

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Anandito, R. B. K., Kawiji, L. Purnamayati, and L. L. Maghfira. "Ingredient modification to improve nutrition of Indonesian Koya made of nile and soy as a source of protein." Food Research 5, no. 2 (April 11, 2021): 314–24. http://dx.doi.org/10.26656/fr.2017.5(2).498.

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Koya is an Indonesian food often used as a seasoning topping. Koya is made from prawn crackers and fried onions. It is popular and can be used as an alternative to improve human nutrition, primarily to fulfill the protein needs in children. One of the high-protein sources is the Nile tilapia which is easily cultured in Indonesia. Tilapia can be combined with soy, a high protein local food. The aim of this study was to determine the characteristics of Koya made from Tilapia and combined with either soy or fermented soy (tempeh). Koya was made from a combination of the main ingredients, such as Nile tilapia -soy flour (NS) and Nile tilapia-tempeh flour (NT) with a ratio of tilapia: soy flour/tempeh flour 40:60, 50:50, and 60:40, respectively. Each Koya was tested for its chemical composition and sensory evaluation. The results indicated that the combination of Nile tilapia-soy flour and Nile tilapia-tempeh had a significant effect on the chemical and sensory characteristics. With the higher concentration of tilapia; the moisture, ash, and protein composition increased, but the fat content decreases. Koya with 60% of tilapia either combined with 40% soy (NS3) or 40% tempeh (NT3), was the most preferred by panelists. Koya NS3 contained moisture, ash, fat, protein, and carbohydrates of 13.06%, 5.15%, 19.59%, 54.19%, and 21.50%; respectively while NT3 of 13.32%, 3.89%, 19.28%, 48.72%, and 28.06%; respectively. Koya NS3 and NT3 contained linoleic and linolenic fatty acids and higher essential and non-essential amino acids than commercial Koya.

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Souza, Maria Luiza Rodrigues de, Grazyella Massako Yoshida, Daniel Abreu Vasconcelos Campelo, Lorena Batista Moura, Tadeu Orlandi Xavier, and Elenice Souza dos Reis Goes. "Formulation of fish waste meal for human nutrition." Acta Scientiarum. Technology 39, no. 5 (December 15, 2017): 525. http://dx.doi.org/10.4025/actascitechnol.v39i5.29723.

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This study aimed to elaborate and characterize meals containing waste from processing of tilapia, tuna, salmon and sardine for human consumption. Carcasses of tilapia and salmon, tuna torsos without fins and sardine tails were cooked, pressed, milled and dehydrated, resulting in waste meal. Greater protein (83.28%) and lower mineral matter (5.31%) were observed in tuna meal. Salmon meal presented greater content of lipids (18.81%) and sardine meal, lower content (3.98%). Tilapia meal presented greater mineral matter (37.66%), calcium (9.37%) and phosphorus (6.08%). Higher content of iron was observed in sardine and tuna meals. Higher amounts of fatty acids from n-3 series were found in salmon (53.71 g kg-1), sardine (47.46 g kg-1) and tuna (36.98 g kg-1). Concerning amino acids, glutamic acid showed greater proportion in all meals, followed by lysine, leucine, glycine and aspartic acid. All meals presented high biological and nutritional values and are regarded as important sources of calcium, phosphorus and iron.

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Adeyeye, Samuel Ayofemi, Olusola Bandele Oyewole, Adewale Olusegun Obadina, A. M. Omemu, O. E. Adeniran, and Hakeem A. Oyedele. "Assessment of quality and safety of traditional smoked spotted tilapia fish (Tilapia mariae) from Lagos State, Nigeria." Nutrition & Food Science 46, no. 1 (February 8, 2016): 142–55. http://dx.doi.org/10.1108/nfs-05-2015-0059.

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Purpose – This study aims to assess the quality and microbial safety of traditional smoked spotted tilapia fish from Lagos State and, by doing so, determine the quality and microbial safety level of traditional smoked spotted tilapia fish, their distribution, effects and possible public health implications of the quality/rancidity indices and microorganisms on the consumers. Design/methodology/approach – Fresh spotted tilapia fish (100 samples) were collected from 20 different fishing/processing centres and divided into two batches. One batch was smoked with local drum kiln at processing centres, and the second batch was smoked with convective smoking kiln as control in the laboratory. Each batch was assessed for moisture content, protein content, fat content, crude fibre content, ash content, pH, thiobarbituric acid (TBA), total volatile base- nitrogen (TVB-N), trimethylamine (TMA), peroxide value (PV) and free fatty acid (FFA) values. Microbiological analyses were also conducted. Each batch was assessed for total viable count (TVC), fungal count, Listeria monocytogenes count, Staphylococcus aureus count, Salmonella paratyphi count and presence or absence of Escherichia coli. Findings – The results of the proximate composition, quality indices and microbiological analyses revealed that there was significant variations (p < 0.05) between smoked fish with different smoking methods. The mean pH, TBA, TVB-N, TMA, PV and FFA values of fresh and smoked spotted tilapia fish samples were within the range recommended by United States Food and Drug Administration. The mean TVC of fresh spotted tilapia fish samples was 6.3 × 106-8.8 × 108 cfu/g and TVC of samples of smoked spotted tilapia fish and the control were 2.0 × 104-6.4 × 104 cfu/g and 1.0 × 103-8.6 × 103 cfu/g, respectively. The mean L. monocytogenes count of fresh spotted tilapia fish samples was 1.3 × 102-2.4 × 102 cfu/g and that of samples of smoked spotted tilapia fish ranged from 1.6 × 101 to 23.1 × 101 cfu/g while samples of smoked spotted tilapia fish using convective smoking kiln showed no count for L. monocytogenes. The mean S. aureus count of fresh spotted tilapia fish samples ranged from 4.7 × 103 to 8.0 × 103 cfu/g and that of samples of smoked spotted tilapia fish ranged from 5.1 × 102 to 88.6 × 102 cfu/g and 1.1 × 102 to 3.8 × 102 cfu/g. The mean fat content (FC) count of samples of smoked spotted tilapia fish ranged from 1.1 × 101 to 6.0 × 101 cfu/g. S. paratyphi and E. coli were not detected in all smoked spotted tilapia fish samples. The study, however, concluded that the traditional drum smoked spotted tilapia fish could expose consumers to high microbial risk because of the presence of L. monocytogenes. Research limitations/implications – The fresh fish used in this study were obtained from coastal villages in Lagos State, and there were limitations in getting the samples in time to the processing centres and in preserving the fresh fish because of poor or non-availability of power (electricity). Practical implications – The paper includes implications for the development of a cost-effective smoked fish, to ensure food safety, enhanced health and improve the preservation and post-harvest losses of fresh fish. Social implications – The paper helps in developing an effective smoked method that will produce good-quality smoked fish, reduce the incidence of food poison and enhance the health of consumers. Originality/value – This research is of value to the traditional fish smokers and consumers. Smoked fish has been implicated as a source of microbial infection in Nigeria and West African sub-region in recent times and the need for good manufacturing practices cannot be overemphasized.

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Rahman, Mohammad Lutfar, Md Shahjahan, and Nesar Ahmed. "Tilapia Farming in Bangladesh: Adaptation to Climate Change." Sustainability 13, no. 14 (July 8, 2021): 7657. http://dx.doi.org/10.3390/su13147657.

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In Bangladesh, aquaculture is critically important in terms of providing food and nutrition, sustainable livelihoods, income, and export earnings. Nevertheless, aquaculture in Bangladesh has faced recent concerns due to climate change. Aquaculture is vulnerable to a combination of climatic factors, such as global warming, rainfall variation, flood, drought, temperature fluctuation, and salinity change. Considering the vulnerability of fish production to the impacts of climate change, tilapia farming is one of the possible strategies for adaptation to climate change. The positive culture attributes of tilapia are their tolerance to low water levels and poor water quality with rainfall variation, temperature fluctuation, and salinity change. In fact, tilapia farming is possible in a wide range of water environments, including freshwater, brackish water, and saltwater conditions. We suggest that appropriate tilapia culture strategies with institutional support and collaboration with key stakeholders are needed for adaptation to environmental change.

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Schrama, Johan W., Mahmoud N. Haidar, Inge Geurden, Leon T. N. Heinsbroek, and Sachi J. Kaushik. "Energy efficiency of digestible protein, fat and carbohydrate utilisation for growth in rainbow trout and Nile tilapia." British Journal of Nutrition 119, no. 7 (March 23, 2018): 782–91. http://dx.doi.org/10.1017/s0007114518000259.

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AbstractCurrently, energy evaluation of fish feeds is performed on a digestible energy basis. In contrast to net energy (NE) evaluation systems, digestible energy evaluation systems do not differentiate between the different types of digested nutrients regarding their potential for growth. The aim was to develop an NE evaluation for fish by estimating the energy efficiency of digestible nutrients (protein, fat and carbohydrates) and to assess whether these efficiencies differed between Nile tilapia and rainbow trout. Two data sets were constructed. The tilapia and rainbow data set contained, respectively, eight and nine experiments in which the digestibility of protein, fat and energy and the complete energy balances for twenty-three and forty-five diets was measured. The digestible protein (dCP), digestible fat (dFat) and digestible carbohydrate intakes (dCarb) were calculated. By multiple regression analysis, retained energy (RE) was related to dCP, dFat and dCarb. In tilapia, all digestible nutrients were linearly related to RE (P<0·001). In trout, RE was quadratically related to dCarb (P<0·01) and linearly to dCP and dFat (P<0·001). The NE formula was NE=11·5×dCP+35·8×dFAT+11·3×dCarb for tilapia and NE=13·5×dCP+33·0×dFAT+34·0×dCarb–3·64×(dCarb)2 for trout (NE in kJ/(kg0·8×d); dCP, dFat and dCarb in g/(kg0·8×d)). In tilapia, the energetic efficiency of dCP, dFat and dCarb was 49, 91 and 66 %, respectively, showing large similarity with pigs. Tilapia and trout had similar energy efficiencies of dCP (49 v. 57 %) and dFat (91 v. 84 %), but differed regarding dCarb.

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PRABU, E. "CAGE CULTURE OF TILAPIA WITH RESPECT TO NUTRITION AND FEEDING." JOURNAL OF AQUACULTURE IN THE TROPICS 33, no. 1&2 (July 25, 2018): 19–33. http://dx.doi.org/10.32381/03.02.2018.

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PRABU, E., N. FELIX, B. AHILAN, CHERYL ANTONY, A. UMA, and P. RUBY. "CAGE CULTURE OF TILAPIA WITH RESPECT TO NUTRITION AND FEEDING." JOURNAL OF AQUACULTURE IN THE TROPICS 33, no. 01 (September 13, 2018): 19–33. http://dx.doi.org/10.32381/jat.2018.33.01.3.

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PRABU, E., N. FELIX, B. AHILAN, CHERYL ANTONY, A. UMA, and P. RUBY. "CAGE CULTURE OF TILAPIA WITH RESPECT TO NUTRITION AND FEEDING." JOURNAL OF AQUACULTURE IN THE TROPICS 33, no. 1-2 (September 13, 2018): 19–33. http://dx.doi.org/10.32381/jat.2018.33.1-2.3.

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10

Luquet, Pierre. "Practical considerations on the protein nutrition and feeding of tilapia." Aquatic Living Resources 2, no. 2 (April 1989): 99–104. http://dx.doi.org/10.1051/alr:1989012.

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Bitterlich, G. "The nutrition of stomachless phytoplanktivorous fish in comparison with Tilapia." Hydrobiologia 121, no. 2 (February 1985): 173–79. http://dx.doi.org/10.1007/bf00008721.

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Makwinja, Rodgers, and Akewake Geremew. "Roles and requirements of trace elements in tilapia nutrition: Review." Egyptian Journal of Aquatic Research 46, no. 3 (September 2020): 281–87. http://dx.doi.org/10.1016/j.ejar.2020.05.001.

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Fillaili, Syafrilia, Farida Wahyu Ningtyias, and Sulistiyani Sulistiyani. "Pengaruh Penambahan Tepung Ampas Tahu Terhadap Kadar Protein, Kadar Serat, Kadar Air Dan Daya Terima Bakso Ikan Nila (Oreochromis Niloticus)." Buletin Penelitian Sistem Kesehatan 23, no. 4 (December 8, 2020): 215–27. http://dx.doi.org/10.22435/hsr.v23i4.2604.

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Gerakan Memasyarakatkan Makan Ikan (GEMARIKAN) is launched as an effort to increase fish consumption and improve people’s nutrition through the consumption of fishery products. Food processing modification is an effort to support GEMARIKAN by increasing food processing method to improve fishery products’ nutrition. Tilapia and tofu waste flour are used as ingredients in making tilapia fish meatballs. This study aims to analyze the effect of the addition of tofu waste flour on protein, fiber, water content, and acceptability of tilapia fish meatballs. This research was experimental research with a quasi-experimental type and used a posttest only control group research design. The addition of tofu waste flour (X0: 0 gram; X1; 5 grams; X2: 10 grams; X3: 15 grams) caused the increasing level of protein, fiber, and water of tilapia fish meatballs. Protein content on tilapia fish meatballs are X0: 16.59%; X1: 16.88%; X2: 17.24%; X3: 17.42%, fiber content are X0: 0.08%; X1: 0.14%; X2: 0.25%; X3: 0.35%) and water content were X0: 63.63%; X1: 63.55%; X2: 63.75%; X3: 64.07%). Tilapia fish meatballs with 10 grams addition of tofu waste flour were the most acceptable product. This innovation produced the most preferred meatball product by panelists, and the nutritional content had met the fish meatball's quality standards. Abstrak Gerakan Memasyarakatkan Makan Ikan (GEMARIKAN) merupakan suatu usaha untuk meningkatkan konsumsi ikan serta perbaikan gizi masyarakat melalui konsumsi produk perikanan. Upaya yang dapat dilakukan untuk mendukung GEMARIKAN adalah dengan melakukan modifikasi pengolahan ikan untuk menambah variasi produk perikanan maupun memperkaya kandungan gizinya. Bahan yang digunakan dalam modifikasi produk perikanan pada penelitian ini adalah ikan nila dan tepung ampas tahu yang kemudian diolah menjadi bakso ikan nila. Penelitian bertujuan menganalisis pengaruh penambahan tepung ampas tahu terhadap kadar protein, kadar serat, kadar air dan daya terima pada bakso ikan nila. Penelitian ini merupakan penelitian eksperimen dengan jenis quasi eksperimental menggunakan desain penelitian posttest only control group design. Hasil penelitian menunjukkan seiring peningkatan jumlah penambahan tepung ampas tahu (X0: 0 gram; X1: 5 gram; X2: 10 gram; X3: 15 gram) meningkatkan kadar protein, serat dan air bakso ikan nila. Kadar protein menjadi X0: 16,59%; X1: 16,88%; X2: 17,24%; X3: 17,42%; kadar serat menjadi X0: 0,08%; X1: 0,14%; X2: 0,25%; X3: 0,35%; dan kadar air menjadi X0: 63,63%; X1: 63,55%; X2: 63,75%; X3: 64,07%. Bakso yang disarankan adalah bakso ikan nila dengan penambahan tepung ampas tahu sebanyak 10 gram. Perlakuan ini menghasilkan bakso ikan nila yang paling banyak disukai oleh panelis dan dari segi mutu gizinya telah sesuai dengan standar mutu bakso ikan.

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Ayuya, Oscar Ingasia, Katrine Soma, and Benson Obwanga. "Socio-Economic Drivers of Fish Species Consumption Preferences in Kenya’s Urban Informal Food System." Sustainability 13, no. 9 (May 8, 2021): 5278. http://dx.doi.org/10.3390/su13095278.

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In an effort to contribute to resilient food and nutritional security in urban slums, a food system approach was applied to understand the key socio-economic factors driving fish species consumption in Kibera, the largest informal settlement in Africa located in Nairobi, Kenya. Data were collected from 385 randomly selected households using a structured questionnaire. A multivariate probit model was applied to estimate the relationship between the variables in order to determine the socio-economic drivers of preferences for different fish species. The results indicated that Lake Victoria sardine (Rastrineobola argentea) had the highest preference (73%) among the respondents, followed by Nile tilapia (Oreochromis niloticus) (70%) and Nile perch (Lates niloticus) (23%), respectively, with other fish species at 12%, including African catfish, marbled lungfish, common carp, fulu and tuna (Clarias gariepinus, Protopterus aethiopicus, Cyprinus carpio, Haplochromine cichlids and Thunnus sp., respectively). Large household size showed an increase in preference for the Lake Victoria sardine, while higher income influenced preference for Nile tilapia and Nile perch positively, implying that when more income is available, Nile tilapia is the preferred fish over other fish species. Increased fish prices positively influenced preference for Nile tilapia, which is explained by the willingness to pay extra for quality and origin, for instance, to avoid the cheaply cultivated Chinese fish. In the case of the Lake Victoria sardine, lower prices positively affected the preferences. Religious and cultural practices and beliefs influenced preference for species and consumption of fish. Residents who migrated from western Kenya had a higher preference for the Lake Victoria sardine, while residents born and raised in Kibera had a higher preference for Nile tilapia. Neighbourhood effects reduced the preference for consuming Nile perch. These findings provide insights into future market opportunities for specific target groups. For instance, given that small-sized fish like the Lake Victoria sardine is highly demanded, in order to increase resiliency in food and nutrition security, small-sized cheap Nile tilapia will have a large potential in the future, with ever higher demand specifically from the residents born and raised in Kibera.

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Chen, Ying-Ju, Chun-Yen Kuo, Zwe-Ling Kong, Chin-Ying Lai, Guan-Wen Chen, An-Jen Yang, Liang-Hung Lin, and Ming-Fu Wang. "Anti-Fatigue Effect of a Dietary Supplement from the Fermented By-Products of Taiwan Tilapia Aquatic Waste and Monostroma nitidum Oligosaccharide Complex." Nutrients 13, no. 5 (May 15, 2021): 1688. http://dx.doi.org/10.3390/nu13051688.

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The Taiwan Tilapia is an important aquaculture product in Taiwan. The aquatic by-products generated during Tilapia processing, such as fish bones and skin, are rich in minerals and protein. We aimed to explore the effect of a dietary supplement, comprising a mixture of fermented Tilapia by-products and Monostroma nitidum oligosaccharides as the raw materials, combined with physical training on exercise performance and fatigue. We used a mouse model that displays a phenotype of accelerated aging. Male senescence-accelerated mouse prone-8 (SAMP8) mice were divided into two control groups—with or without physical training—and supplemented with different doses (0.5 times: 412 mg/kg body weight (BW)/day; 1 time: 824 mg/kg BW/day; 2 times: 1648 mg/kg BW/day) of fermented Tilapia by-products and Monostroma nitidum oligosaccharide-containing mixture and combined with exercise training groups. Exercise performance was determined by testing forelimb grip strength and with a weight-bearing exhaustive swimming test. Animals were sacrificed to collect physical fatigue-related biomarkers. Mice dosed at 824 or 1648 mg/kg BW/day showed improvement in their exercise performance (p < 0.05). In terms of biochemical fatigue indicators, supplementation of 824 or 1648 mg/kg BW/day doses of test substances could effectively reduce blood urea nitrogen concentration and lactate concentration and increase the lactate ratio (p < 0.05) and liver glycogen content post-exercise (p < 0.05). Based on the above results, the combination of physical training and consumption of a dietary supplementation mixture of fermented Tilapia by-products and Monostroma nitidum oligosaccharides could improve the exercise performance of mice and help achieve an anti-fatigue effect.

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Jobling, Malcolm. "C. Lim, C. D. Webster (eds), Tilapia—Biology, Culture and Nutrition." Aquaculture International 15, no. 2 (March 24, 2007): 169–70. http://dx.doi.org/10.1007/s10499-007-9095-0.

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Hu, Jun, Chao Ran, Suxu He, Yanan Cao, Bin Yao, Yuantu Ye, Xuezhen Zhang, and Zhigang Zhou. "Dietary microbial phytase exerts mixed effects on the gut health of tilapia: a possible reason for the null effect on growth promotion." British Journal of Nutrition 115, no. 11 (April 15, 2016): 1958–66. http://dx.doi.org/10.1017/s0007114516001240.

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AbstractThe present study evaluated the effects of dietary microbial phytase on the growth and gut health of hybrid tilapia (Oreochromis niloticus♀×Oreochromis aureus♂), focusing on the effect on intestinal histology, adhesive microbiota and expression of immune-related cytokine genes. Tilapia were fed either control diet or diet supplemented with microbial phytase (1000 U/kg). Each diet was randomly assigned to four groups of fish reared in cages (3×3×2 m). After 12 weeks of feeding, weight gain and feed conversion ratio of tilapia were not significantly improved by dietary microbial phytase supplementation. However, significantly higher level of P content in the scales, tighter and more regular intestinal mucosa folds were observed in the microbial phytase group and the microvilli density was significantly increased. The adhesive gut bacterial communities were strikingly altered by microbial phytase supplementation (0·41<similarity coefficient<0·54). Stimulated intestinal inflammation and stress status were observed in the fish fed diet supplemented with microbial phytase, as indicated by the up-regulated intestinal expressions of the cytokine genes (tnf-αandtgf-β) andhsp70. In addition, the gut microvilli height was significantly decreased in the phytase group. These results indicate that dietary microbial phytase may exert mixed effects on hybrid tilapia, and can guide our future selection of phytases as aquafeed additives – that is, eliminating those that can stimulate intestinal inflammation.

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Zulaikha, Yasinta, Shuai-Huei Yao, and Yu-Wei Chang. "Physicochemical and Functional Properties of Snack Bars Enriched with Tilapia (Oreochromis niloticus) By-product Powders." Foods 10, no. 8 (August 17, 2021): 1908. http://dx.doi.org/10.3390/foods10081908.

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This research aimed to evaluate tilapia by-product powders as a novel food ingredient and the suitable cooking method for snack bar (SBs) production. Tilapia by-product powders were made by two processing methods; one powder was oven-dried as tilapia dry powder (TDP) and another was bromelain-hydrolyzed and then freeze-dried as tilapia hydrolysate powder (THP). SBs were prepared by incorporating tilapia dry powders (TDP or THP; 10%). SBs were further separated in two different cooking methods, namely unbaked and baked ones. The baked SBs had yellow and darker coloration (L* value ranged from 66.38 to 76.12) and more reddish color (a* value range from −1.26 to 1.06). Addition of tilapia by-product powders significantly (p < 0.05) increased the protein content of the original SB from 21.58 to 32.08% (SB + THP). Regarding DPPH scavenging activity, the control group showed the lowest activity, followed by SB + TDP and SB + THP with the highest activity (p < 0.05), with DPPH scavenging activity ranged from 12.40 to 26.04%. The baking process significantly (p < 0.05) increased the angiotensin converting enzyme (ACE) inhibitory activity of the SBs. In particular, the SB + THP group showed the highest activity (17.78%). All samples exhibited antibacterial activity against Staphylococcus aureus, and the SB + THP group showed the highest activity (15.08 ± 1.95 mm growth inhibition). Based on principal component analysis, four principal components (nutraceutical pigmentation, physical characteristics, nutrition value, and greater dehydration) were contributed towards the physicochemical and functional properties of the SBs. The overall results suggested that tilapia by-product powders can be potential ingredients for adding functional values to food products.

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Anderson, J., B. S. Capper, and N. R. Bromage. "Measurement and prediction of digestible energy values in feedstuffs for the herbivorous fish tilapia (Oreochromis niloticus Linn.)." British Journal of Nutrition 66, no. 1 (July 1991): 37–48. http://dx.doi.org/10.1079/bjn19910007.

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Digestible energy (DE) values were measured in a selection of feedstuffs for the tilapia (Oreochromis niloticus Linn.) and used to develop equations for predicting DE values of a wider range of feedstuffs from chemical analyses. Preliminary work examined the influences of substitution level in a reference diet and adaptation over time on DE values for soya-bean meal. Length of adaptation period significantly affected DE values (P < 0.01), but substitution level, over the range 200–600 g soya-bean meal/kg reference diet, did not. The DE values of sixteen feedstuffs, thirteen derived from plant sources and three animal by-products, were subsequently determined. DE values for plant-derived feedstuffs were found to be higher than those quoted in the literature for trout (Oncorhynchus mykiss) and catfish (Ictalurus punctatus), whereas DE values for animal-derived feedstuffs were lower than those for trout and pigs. It was concluded that energy values quoted in tables of feed composition for other species are inaccurate when used as proxy values for tilapia. Regression equations were therefore computed using data from the present study to provide a rapid means of predicting DE values of feedstuffs for tilapia. Equations using neutral-detergent fibre as an independent variable were found to predict DE values of plant-derived feedstuffs reliably. Where fibre values were not used as independent variables, available carbohydrate and crude protein (nitrogen × 6.25) were found to be useful predictors of DE values. These equations offer the possibility of reducing the need for time-consuming digestibility trials with tilapia when formulating least-cost production diets for this species.

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Wu, Zhenbing, Qianqian Zhang, Yaoyao Lin, Jingwen Hao, Shuyi Wang, Jingyong Zhang, and Aihua Li. "Taxonomic and Functional Characteristics of the Gill and Gastrointestinal Microbiota and Its Correlation with Intestinal Metabolites in NEW GIFT Strain of Farmed Adult Nile Tilapia (Oreochromis niloticus)." Microorganisms 9, no. 3 (March 17, 2021): 617. http://dx.doi.org/10.3390/microorganisms9030617.

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The gill and gastrointestinal tract are primary entry routes for pathogens. The symbiotic microbiota are essential to the health, nutrition and disease of fish. Though the intestinal microbiota of Nile tilapia (Oreochromis niloticus) has been extensively studied, information on the mucosa-associated microbiota of this species, especially the gill and gastrointestinal mucosa-associated microbiota, is lacking. This study aimed to characterize the gill and gastrointestinal mucosa- and digesta-associated microbiota, as well as the intestinal metabolite profiles in the New Genetically Improved Farmed Tilapia (NEW GIFT) strain of farmed adult Nile tilapia by high-throughput sequencing and gas chromatography/mass spectrometry metabolomics. The diversity, structure, composition, and predicted function of gastrointestinal microbiota were significantly different across gastrointestinal regions and sample types (Welch t-test; p < 0.05). By comparing the mucosa- and digesta-associated microbiota, linear discriminant analysis (LDA) effect size (LEfSe) analysis revealed that Pelomonas, Ralstoniapickettii, Comamonadaceae, and Staphylococcus were significantly enriched in the mucosa-associated microbiota, whereas many bacterial taxa were significantly enriched in the digesta-associated microbiota, including Chitinophagaceae, Cetobacterium, CandidatusCompetibacter, Methyloparacoccus, and chloroplast (LDA score > 3.5). Furthermore, Undibacterium, Escherichia-Shigella, Paeniclostridium, and Cetobacterium were dominant in the intestinal contents and mucosae, whereas Sphingomonasaquatilis and Roseomonasgilardii were commonly found in the gill and stomach mucosae. The Phylogenetic Investigation of Communities by Reconstruction of Unobserved States (PICRUSt2) analysis revealed that the predictive function of digesta-associated microbiota significantly differed from that of mucosa-associated microbiota (R = 0.8152, p = 0.0001). In addition, our results showed a significant interdependence between specific intestinal microbes and metabolites. Notably, the relative abundance values of several potentially beneficial microbes, including Undibacterium, Crenothrix, and Cetobacterium, were positively correlated with most intestinal metabolites, whereas the relative abundance values of some potential opportunistic pathogens, including Acinetobacter, Mycobacterium, Escherichia-Shigella, Paeniclostridium, Aeromonas, and Clostridiumsensustricto 1, were negatively correlated with most intestinal metabolites. This study revealed the characteristics of gill and gastrointestinal mucosa-associated and digesta-associated microbiota of farmed Nile tilapia and identified a close correlation between intestinal microbes and metabolites. The results serve as a basis for the effective application of targeted probiotics or prebiotics in the diet to regulate the nutrition and health of farmed tilapia.

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Shiau, Shi-Yen, and Li-Shan Lu. "Dietary sodium requirement determined for juvenile hybrid tilapia (Oreochromis niloticus × O. aureus) reared in fresh water and seawater." British Journal of Nutrition 91, no. 4 (April 2004): 585–90. http://dx.doi.org/10.1079/bjn20041091.

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Two 8-week feeding trials were conducted to determine the dietary Na requirement for juvenile hybrid tilapia (Oreochromis niloticus × O. aureus) reared in fresh water and seawater. In each experiment, NaCl was added to the basal diet at 0, 0·5, 1, 2, 3, 5, or 7g Na/kg diet (fresh water) and at 0, 0·2, 0·5, 0·8, 1·2, 1·5, 2, or 3g Na/kg diet (seawater). Each diet was fed to three replicate groups of fish, individual fish initially weighing 0·69 (se 0·01) g, in a closed, recirculating rearing system. In fresh water, the tilapia fed the diet supplemented with 2g Na/kg diet had significantly (P<0·05) greater weight gain than the fish fed the diets supplemented with ≥3 and ≤0·5g Na/kg diet. Feed efficiency (FE) in fish generally followed the weight-gain pattern. Gill Na+–K+ ATPase activity was highest in the fish fed the diets supplemented with 1–3g Na/kg diet, followed by the fish fed the diet with 7g Na/kg diet and lowest in the fish fed the unsupplemented control diet. In seawater, the weight gain, FE and gill Na+–K+ ATPase activity in fish were not affected by the dietary treatment. Analysis by polynomial regression of weight gain, by broken-line regression of gill Na+–K+ ATPase activity and by linear regression of whole-body Na retention of the fish reared in fresh water, indicated that the adequate dietary Na concentration for tilapia is about 1·5g/kg diet. The present study also suggests that no dietary Na is required for tilapia reared in seawater.

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Shiau, Shi-Yen, and Jia-Fen Hsieh. "Quantifying the dietary potassium requirement of juvenile hybrid tilapia (Oreochromis niloticus×O. aureus)." British Journal of Nutrition 85, no. 2 (February 2001): 213–18. http://dx.doi.org/10.1079/bjn2000245.

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An 8 week feeding trial was conducted to determine the dietary K requirement for juvenile hybrid tilapia (Oreochromis niloticus × O. aureus). Purified diets with eight levels (0, 1, 2, 3, 4, 5, 7, 10 g/kg diet) of supplemental K were fed to tilapia. Each diet was fed to three replicate groups of fish initially weighing a mean value of 0.77 (SE 0.01) g/fish in a closed, recirculating rearing system. Weight gain was higher (P<0.05) in fish fed the diets supplemented with 2, 3 and 4 g K/kg diet than in fish fed diet with 10 g K/kg diet and the unsupplemented control diet. Gill Na+-K+ ATPase activity was highest in fish fed the diets supplemented with 1–3 g K/kg diet, followed by fish fed the diet with 5 g K/kg diet and lowest in fish fed the diet with 10 g K/kg diet. Whole-body K content in fish were generally increased as the dietary K supplementation level increased. Analysis by polynomial regression of weight gain and gill Na+-K+ ATPase activity and by linear regression of whole-body K retention of the fish indicated that the adequate dietary K concentration for tilapia is about 2–3 g/kg diet.

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Atmaja, Arif Widi, Daniel Rudiaman Sijabat, and Febry Eka Purwiantono. "Automation of Aquaponic Choy Sum and Nile Tilapia Using Arduino Microcontroller." JOURNAL OF INFORMATICS AND TELECOMMUNICATION ENGINEERING 4, no. 2 (January 18, 2021): 301–9. http://dx.doi.org/10.31289/jite.v4i2.4395.

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This study aims to build an aquaponics automation tool to simplify the control of fish and vegetable cultivation. The objects that were taken in this study were nile tilapia and choy sum. In this study, testing was carried out in an aquarium and hydroponic pipe to control nutrition, water turbidity, light, pH, feed, and temperature. The main tools used to build this automation include Arduino ESP-32, GY-302 Ambient Light Intensity Sensor, DFRobot Gravity Analog pH Sensor, DS18B20 temperature sensor, 3-6V DC R140 DC motor, Relay Module6 Chanel 12V, RTC Module. DS130 and SR04 Ultrasonic Sensor. After the system testing process, it can be concluded that this tool can support the process of cultivating nile tilapia and choy sum properly and make it easier for farmers to monitor aquaponics.

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Santiago, Corazon B., and Richard T. Lovell. "Amino Acid Requirements for Growth of Nile Tilapia." Journal of Nutrition 118, no. 12 (December 1, 1988): 1540–46. http://dx.doi.org/10.1093/jn/118.12.1540.

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Sakita, G. Z., D. C. Meira, H. Bremer Neto, J. E. P. Cyrino, and A. L. Abdalla. "Chromium oxide (51Cr2O3 ) used as biological marker was not absorbed by fish." Arquivo Brasileiro de Medicina Veterinária e Zootecnia 67, no. 3 (June 2015): 755–62. http://dx.doi.org/10.1590/1678-4162-7493.

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The aim of this study was to evaluate the rate absorption of radio-labeled chromium oxide (51Cr2O3), used as biological marker in nutrition studies with Nile tilapia Oreochromis niloticus. An experimental diet with approximately 58 µCi of specific activity of the element was encapsulated and fed daily to 35 adult Nile tilapia; a group of 35 fish was used as control feeding on a basal diet. At the beginning of the experiment five fish from each group were randomly selected and blood samples were drawn from control (BC) and experimental fish (BE). Fish were then euthanized by anesthetic overdoses and samples of the liver tissue (LT), renal tissue (RT), stomach without content (S), intestine without content (I), gills tissue (GT), muscle tissue (fillet; MT), visceral fat (VF), content of the digestive tract (CTDE) and water aquarium were collected from the experimental fish. The procedure was repeated daily for one week. Simple linear regressions were adjusted - days of collection vs. determination coefficients, and were established for statistical comparisons of the measured activity of 51Cr readings in sampled blood and tissues (logarithmic transformation) for samples of the control and experimental fish. No differences (P>0.05) were detected between samples from BC fish and BE, RT, VF, MT and LT of treated fish, but samples of GT, I, S, CTDE and WA from the tanks holding fish which received the experimental diet differed from control (P<0.05). The experimental results indicate that the trivalent chromium in the form of 51Cr2O3 was not significantly absorbed by the gastrointestinal tract, gills or another possible route of absorption under these experimental conditions and with Nile tilapia. Therefore, this marker was shown to be inert and can be safely used in nutrition studies.

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Dias, Danielle de Carla, Fernanda de Paiva Badiz Furlaneto, Fábio Rosa Sussel, Leonardo Tachibana, Giovani Sampaio Gonçalves, Carlos Massatoshi Ishikawa, Mariene Miyoko Natori, and Maria José Tavares Ranzani-Paiva. "Economic feasibility of probiotic use in the diet of Nile tilapia, Oreochromis niloticus, during the reproductive period." Acta Scientiarum. Animal Sciences 42 (January 30, 2020): e47960. http://dx.doi.org/10.4025/actascianimsci.v42i1.47960.

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This work examines the economic advantages of probiotic use in the diet of Nile tilapia broodstock during the reproductive period. For this purpose, Bacillus subtilis was applied as a feed additive. The experimental design was completely randomized with three treatment groups: the T0 control (without probiotic), the T1 continuous probiotic intake, and the T2 alternate probiotic intake at a dose of 0.50 g kg-1 of feed (1010 CFU g-1) with four replicates. For the reproduction assay, 118 females and 48 males of Nile tilapia (proportion 4 males:9 females. hapa-1) (weight 527.65 g ± 185.98 g and length 30.16 cm ± 3.57 cm) were distributed into 12 hapas (3.5 × 2.0 × 1.5 m). Reproductive variables (spawning female percentage, egg production, and fry production) were used to calculate the economic feasibility indexes (total cost of nutrition [TcN], gross revenue [GR], and total operational profit [ToP]). The results show increasing values for spawning female number, collected eggs, and surviving fry in the probiotic groups. We recommend continuous intake of probiotic (feed with addition of probiotic) at a dose of 0.5 g kg-1 of feed (1010 CFU g-1) during the breeding season of Nile tilapia, due to the suitable reproductive indexes and profitability.

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Campeche, Daniela Ferraz Bacconi, Rodrigo Ramos Catharino, Helena Teixeira Godoy, and José Eurico Possebon Cyrino. "Vitamin A in diets for Nile tilapia." Scientia Agricola 66, no. 6 (December 2009): 751–56. http://dx.doi.org/10.1590/s0103-90162009000600005.

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Dietary vitamin supplementation decrease stress caused by high stocking density, and boosts immunological system of farmed fish. A studied was carried out to determine vitamin A requirements of Nile tilapia (Oreochromis niloticus) in an all male group (13.8 ± 1.2 g) and a mixed sex population (9.8 ± 2.3 g). Fish stocked in 100-L plastic aquaria (26.0 ± 1.0ºC) were fed to near satiety, twice a day, seven days a week, during 75 days with vitamin A-free, semi-purified diets supplemented with 0; 600; 1,200; 1,800; 2,400; 3,000; 3,600; 4,200; 4,800 and 5,400 International Units (IU) of retinyl palmitate (30% vitamin A) per kg of diet in a completely randomized experimental design, factorial arrangement 2c10 (n = 4). Deficiency signs of vitamin A were observed in fish fed 0 to 1.200 IU vitamin A kg-1 diet; moderate signs were observed in fish fed diets with 1.800 to 3.600 IU vitamin A kg-1 diet; no interactions group*level (p < 0.05) were detected. Dietary levels of vitamin A up to 5.400 IU kg-1 influenced final weight and weight gain of fish (p < 0.05), but did not influence feed consumption (p > 0.05). A group effect was observed regarding all performance variables (p < 0.0001). Quantification of hepatic retinol (HPLC) detected vitamin A only in fish fed 5.400 IU retinol kg-1 of diet, therefore characterizing that dietary retinol was used and stored. The quantity of 5.400 IU of retinol kg-1 of diet is recommended for adequate nutrition of Nile tilapia.

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Ashiru, A. W., P. O. Uaboi-Egbeni ., J. E. Oguntowo ., and C. N. Idika . "Isolation and Antibiotic Profile of Aeromonas Species from Tilapia Fish (Tilapia nilotica) and Catfish (Clarias betrachus)." Pakistan Journal of Nutrition 10, no. 10 (September 15, 2011): 982–86. http://dx.doi.org/10.3923/pjn.2011.982.986.

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Tadesse Zula, Aemiro, Derese Tamiru Desta, and Mary S. Willis. "Nile tilapia (Oreochromis niloticus) fried in recycled palm oil: implications for nutrition and health." International Journal of Food Properties 24, no. 1 (January 1, 2021): 806–17. http://dx.doi.org/10.1080/10942912.2021.1931304.

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Li, Jia-Min, Ling-Yu Li, Yu-Xue Zhang, Zhe-Yue Jiang, Samwel M. Limbu, Fang Qiao, Pascal Degrace, Li-Qiao Chen, Mei-Ling Zhang, and Zhen-Yu Du. "Functional differences between l- and d-carnitine in metabolic regulation evaluated using a low-carnitine Nile tilapia model." British Journal of Nutrition 122, no. 6 (August 14, 2019): 625–38. http://dx.doi.org/10.1017/s000711451900148x.

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Abstractl-Carnitine is essential for mitochondrial β-oxidation and has been used as a lipid-lowering feed additive in humans and farmed animals. d-Carnitine is an optical isomer of l-carnitine and dl-carnitine has been widely used in animal feeds. However, the functional differences between l- and d-carnitine are difficult to study because of the endogenous l-carnitine background. In the present study, we developed a low-carnitine Nile tilapia model by treating fish with a carnitine synthesis inhibitor, and used this model to investigate the functional differences between l- and d-carnitine in nutrient metabolism in fish. l- or d-carnitine (0·4 g/kg diet) was fed to the low-carnitine tilapia for 6 weeks. l-Carnitine feeding increased the acyl-carnitine concentration from 3522 to 10 822 ng/g and alleviated the lipid deposition from 15·89 to 11·97 % in the liver of low-carnitine tilapia. However, as compared with l-carnitine group, d-carnitine feeding reduced the acyl-carnitine concentration from 10 822 to 5482 ng/g, and increased lipid deposition from 11·97 to 20·21 % and the mRNA expression of the genes involved in β-oxidation and detoxification in the liver. d-Carnitine feeding also induced hepatic inflammation, oxidative stress and apoptosis. A metabolomic investigation further showed that d-carnitine feeding increased glycolysis, protein metabolism and activity of the tricarboxylic acid cycle and oxidative phosphorylation. Thus, l-carnitine can be physiologically utilised in fish, whereas d-carnitine is metabolised as a xenobiotic and induces lipotoxicity. d-Carnitine-fed fish demonstrates increases in peroxisomal β-oxidation, glycolysis and amino acid degradation to maintain energy homeostasis. Therefore, d-carnitine is not recommended for use in farmed animals.

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Hidayanti, Lilik. "PROMOSI GIZI MELAUI METODE EMO DEMO UNTUK MERUBAH PERSEPSI IBU TENTANG MAKANAN JAJANAN BERBASIS PANGAN LOKAL." GEMASSIKA : Jurnal Pengabdian Kepada Masyarakat 4, no. 1 (May 28, 2020): 76. http://dx.doi.org/10.30787/gemassika.v4i1.463.

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High consumption of food snacks can cause decreased of food intake of children aged 0-5 years. It is due to the children feel full so they refuse meal. Impact of this behaviour is decreasing level of energy adequacy and level of protein adequacy so eventually decreasing their nutritional status. Food snacks contain much of sucrose and salt but a little protein. In addition food snack often contains food additives and also not guaranteed of its safety. To solve this problem, mothers can make food snack by themselves from local foods. Promoting local food is very important to introduce and to increase of understanding of mother about composition and nutritional contain of local food. The aim of this activity was changing mother perception about used of local foods (breadfruit and Tilapia fish) as raw materials of food snack for children aged 0-5 years. This activity used Emo Demo method with theme “cheap food snack, Rich of nutrition”. Subjects were 30 mothers who had child aged 0-5 years and also always came to Posyandu in Sukarame, Tasikmalaya. Change of perception was measured by comparing pre test and post test results,and wilcoxon was used to analyze the difference of pre test and post test results. Mean of pre test score was 9,2 and post test score was 12,9. The result of wilcoxon test shown there was the difference of pre test and post test (p < 0,001). Based on this activity, the suggestion was to continue this activity with training so the subjects were able to make foods snack using local foods (Breadfruit and Tilapia fish) as raw materials.

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Furuya, Wilson Massamitu, and Valéria Rossetto Barriviera Furuya. "Nutritional innovations on amino acids supplementation in Nile tilapia diets." Revista Brasileira de Zootecnia 39, suppl spe (July 2010): 88–94. http://dx.doi.org/10.1590/s1516-35982010001300010.

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The optimal dietary supply of amino acids to tilapia has been studied for many years. Nevertheless, a general agreement on the amino acid requirement for tilapias has not been established. In order to optimize efficiency and reduce surplus nitrogen, values of digestibility of each amino acid of feed must be considered. Due to variations in the amino acid requirement due to new tilapia strains introduction, continuous research on amino acid requirements is necessary to elaborate economical and environmental sustainability diets, also improving fish growth, efficiency and fillet yield. The concept of ideal protein in tilapia diets was introduced more than ten years ago, and new researches have shown the importance of protein and amino acids on fish performance and health, when tilapias are submitted to constant challenging from internal and external factors.

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Bayissa, Tokuma Negisho, Sangi Gobena, Donna Vanhauteghem, Gijs Du Laing, Mulugeta Wakjira Kabeta, and Geert Paul Jules Janssens. "The Impact of Lake Ecosystems on Mineral Concentrations in Tissues of Nile Tilapia (Oreochromis niloticus L.)." Animals 11, no. 4 (April 2, 2021): 1000. http://dx.doi.org/10.3390/ani11041000.

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This study evaluates the differences in mineral and toxic trace element concentrations of Nile tilapia (Oreochromis niloticus) tissues from three aquatic ecosystems in Ethiopia—Lake Ziway, Lake Langano, and Gilgel Gibe reservoir—with a focus on edible (fillet) and discarded (digestive tract, gills, skin, and liver) parts. A total of sixty (n = 60) Nile tilapia samples were collected, comprising twenty (n = 20) fish from each lake, and analyzed by inductively coupled plasma mass spectrometry. All elements varied markedly among tissues and between the lakes. Some differences in element concentrations were attributed to differences in nutrient load in the ecosystems and the function of the tissues. For instance, the calcium concentrations in skin and gill were distinctly higher in fish from calcium-rich Lake Langano. The d iscarded parts were richer in essential trace elements, showing an opportunity to promote their use in human nutrition to increase the intake of important minerals. However, the accumulation of elements toxic to humans, such as aluminum, should be monitored and, in particular, controlled when rearing these fish in aquaculture.

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Li, Ling-Yu, Jia-Min Li, Li-Jun Ning, Dong-Liang Lu, Yuan Luo, Qiang Ma, Samwel Mchele Limbu, et al. "Mitochondrial Fatty Acid β-Oxidation Inhibition Promotes Glucose Utilization and Protein Deposition through Energy Homeostasis Remodeling in Fish." Journal of Nutrition 150, no. 9 (July 7, 2020): 2322–35. http://dx.doi.org/10.1093/jn/nxaa187.

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ABSTRACT Background Fish cannot use carbohydrate efficiently and instead utilize protein for energy supply, thus limiting dietary protein storage. Protein deposition is dependent on protein turnover balance, which correlates tightly with cellular energy homeostasis. Mitochondrial fatty acid β-oxidation (FAO) plays a crucial role in energy metabolism. However, the effect of remodeled energy homeostasis caused by inhibited mitochondrial FAO on protein deposition in fish has not been intensively studied. Objectives This study aimed to identify the regulatory role of mitochondrial FAO in energy homeostasis maintenance and protein deposition by studying lipid, glucose, and protein metabolism in fish. Methods Carnitine-depleted male Nile tilapia (initial weight: 4.29 ± 0.12 g; 3 mo old) were established by feeding them with mildronate diets (1000 mg/kg/d) for 6 wk. Zebrafish deficient in the carnitine palmitoyltransferase 1b gene (cpt1b) were produced by using CRISPR/Cas9 gene-editing technology, and their males (154 ± 3.52 mg; 3 mo old) were used for experiments. Normal Nile tilapia and wildtype zebrafish were used as controls. We assessed nutrient metabolism and energy homeostasis–related biochemical and molecular parameters, and performed 14C-labeled nutrient tracking and transcriptomic analyses. Results The mitochondrial FAO decreased by 33.1–88.9% (liver) and 55.6–68.8% (muscle) in carnitine-depleted Nile tilapia and cpt1b-deficient zebrafish compared with their controls (P < 0.05). Notably, glucose oxidation and muscle protein deposition increased by 20.5–24.4% and 6.40–8.54%, respectively, in the 2 fish models compared with their corresponding controls (P < 0.05). Accordingly, the adenosine 5′-monophosphate–activated protein kinase/protein kinase B–mechanistic target of rapamycin (AMPK/AKT-mTOR) signaling was significantly activated in the 2 fish models with inhibited mitochondrial FAO (P < 0.05). Conclusions These data show that inhibited mitochondrial FAO in fish induces energy homeostasis remodeling and enhances glucose utilization and protein deposition. Therefore, fish with inhibited mitochondrial FAO could have high potential to utilize carbohydrate. Our results demonstrate a potentially new approach for increasing protein deposition through energy homeostasis regulation in cultured animals.

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Ng, Wing-Keong, and Nicholas Romano. "A review of the nutrition and feeding management of farmed tilapia throughout the culture cycle." Reviews in Aquaculture 5, no. 4 (March 24, 2013): 220–54. http://dx.doi.org/10.1111/raq.12014.

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Romana-Eguia, Maria Rowena R., and Roger W. Doyle. "Genotype-environment interaction in the response of three strains of Nile tilapia to poor nutrition." Aquaculture 108, no. 1-2 (November 1992): 1–12. http://dx.doi.org/10.1016/0044-8486(92)90314-b.

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Shiau, Shi-Yen, and Pen-Shan Lo. "Dietary Choline Requirements of Juvenile Hybrid Tilapia, Oreochromis niloticus × O. aureus." Journal of Nutrition 130, no. 1 (January 1, 2000): 100–103. http://dx.doi.org/10.1093/jn/130.1.100.

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Kasper, Craig S., M. Randall White, and Paul B. Brown. "Choline Is Required by Tilapia when Methionine Is Not in Excess." Journal of Nutrition 130, no. 2 (February 1, 2000): 238–42. http://dx.doi.org/10.1093/jn/130.2.238.

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Kimura, Kátia Setsuko, Maria Luiza Rodrigues de Souza, Rafaela Verdi, Melina Franco Coradini, Jane Martha Graton Mikcha, and Elenice Souza dos Reis Goes. "Nutritional, microbiological and sensorial characteristics of alfajor prepared with dehydrated mixture of salmon and tilapia." Acta Scientiarum. Technology 39, no. 1 (February 24, 2017): 111. http://dx.doi.org/10.4025/actascitechnol.v39i1.29164.

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Current assay deals with the preparation of alfajores with different levels (0 to 15%) of dehydrated fish mixture of salmon (10%) and tilapia (90%) to assess the sensorial characteristics and their centesimal composition and microbiological. Fish inclusion in alfajores did not affect the aroma, taste, texture, color and physical aspect, with scores ranging between 6.70 and 7.96 of a hedonic scale of 9 score. An average score of 4 in a 5-score purchasing intention scale was obtained, or rather, tasters would probably buy the product. In the case of centesimal composition, inclusion affected (p <0.05) humidity (between 2.74 and 3.40%) and ash (between 0.31 and 1.01%) rates, with a quadratic effect; protein (between 5.35 and 7.12%) with positive linear effect; carbohydrates (between 72.64 and 75.79%) with negative linear effect. There was no difference (p >0.05) in lipids and calorie rates in the alfajores. Results show that the inclusion of up to 15% of a dehydrated mixture of salmon (10%) and tilapia (90%) in alfajores was greatly accepted and improved their nutrition values. Further, the product was also within the microbiological standards required by Brazilian sanitary laws.

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Guan, Zhiqiang, Xiuzhi Wang, Min Li, and Xiaoqiang Jiang. "Mathematical Modeling on Hot Air Drying of Thin Layer Fresh Tilapia Fillets." Polish Journal of Food and Nutrition Sciences 63, no. 1 (March 31, 2013): 25–34. http://dx.doi.org/10.2478/v10222-012-0065-5.

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Abu-Elala, Nermeen M., Nehal A. Younis, Huda O. AbuBakr, Naela M. Ragaa, Liliana L. Borges, and Melina A. Bonato. "Efficacy of dietary yeast cell wall supplementation on the nutrition and immune response of Nile tilapia." Egyptian Journal of Aquatic Research 44, no. 4 (December 2018): 333–41. http://dx.doi.org/10.1016/j.ejar.2018.11.001.

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Shiau, Shi-Yen, and Gow-Shyang Suen. "Estimation of the Niacin Requirements for Tilapia Fed Diets Containing Glucose or Dextrin." Journal of Nutrition 122, no. 10 (October 1, 1992): 2030–36. http://dx.doi.org/10.1093/jn/122.10.2030.

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Akbar, Cahiadir Ali, Sukanto Sukanto, and Siti Rukayah. "KUALITAS PAKAN FERMENTATIF BERBAHAN KULIT UBI KAYU DENGAN INOKULAN MEP+ UNTUK KULTUR IKAN NILA GESIT (Oreochromis niloticus L.)." Scripta Biologica 1, no. 2 (June 1, 2014): 141. http://dx.doi.org/10.20884/1.sb.2014.1.2.440.

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Feed is a major component in fish farming. However, the relatively high price of feed is very burdensome for fish farmers. Therefore a relatively low-cost solution is needed to address that problem. The use of local materials such as bran, waste mushroom, tofu, onggok starch, and skin cassava can be utilized as an alternative to reduce the needs of imported materials. However, the local materials have constraints regarding nutrition and digestibility, so an appropriate technology is required to overcome this. Improving the quality of the feed can be done by fermentation. Fermentation works by breaking macromolecules such as carbohydrates and amino acids into micromolecules, so the absorption of feed nutrients in the fish intestines become more efficient. The use of inoculants MEP+ aimed to improve the digestibility of feed, detoxification and increased the productivity of tilapia GESIT (Oreochromis niloticus). This study aimed to determine the effect of fermentation on enhancing the quality of feed nutrients made from cassava skin chips by the application of inoculant MEP+. The study was carried out experimentally using a complete randomized design. The independent variable in this study was the type of feed. Observed dependent variable was feed quality. The main parameter measured was the proximate level. Supporting parameter was the growth of tilapia GESIT. The results showed a progressive increase in the levels of nutrients of feed fermented in each treatment. The increments were recorded in treatment A from 16.15 became 21.64, in B from 13.21 became 15.46, in C from 9.66 became 11.53, and in D from 8.34 became 9.87. This result implies that the use of MEP+ fermentation inoculants could boost the nutritional content of food, with an average of the increment value of 11-15%. The increment of nutrient contents in each treatment was also affected the weight gain of fish although no significant difference were observed.

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Lebedeva, Ekaterina Yuryevna, Svetlana Vasilievna Zolotokopova, and Alexandra Sergeevna Moskalenko. "DEVELOPMENT OF COMBINED FISH AND VEGETABLE SEMIFINISHED PRODUCTS FOR SCHOOL CHILDREN." Vestnik of Astrakhan State Technical University. Series: Fishing industry 2020, no. 3 (September 30, 2020): 144–51. http://dx.doi.org/10.24143/2073-5529-2020-3-144-151.

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The article discusses the problems of high-quality nutrition for schoolchildren and ways of expanding the range of products based on fish raw materials. Tilapia grown in conditions of the recirculating aquatic systems is proposed to use as fish raw materials. There has been sub-stantiated the necessity of creating the combined semifinished products with adequate replacement of bread with vegetable components, which allows increasing the amount of dietary fiber, reducing the calorie content of the product and enriching the minced fish with carbohydrates (polysaccharides and dietary fiber), water, fat-soluble vitamins, and macro- and microelements. Wheat cereals and vegetables (cabbage, carrots, onions) grown in the Astrakhan region were used as vegetable components. To obtain a homogeneous structure and reduce the time of bringing the semifinished product to readiness, ensure high organoleptic characteristics and prevent the pathogenic microorganisms from getting into the minced meat it was proposed to carry out preliminary heat treatment of vegetable components. Three formulations of combined fish-vegetable cutlets have been developed, a comparative analysis of the nutritional and energy value of semi-finished products prepared according to various recipes has been carried out, and the percentage of satisfaction of the physiological needs of primary school children for the necessary nutrients contained in the finished product has been calculated. It has been stated that the resulting food product is characterized by the high biological value and positive organoleptic properties for schoolchildren nutrition.

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Adeleke, R. O., and J. O. Odedeji. "Acceptability Studies on Bread Fortified with Tilapia Fish Flour." Pakistan Journal of Nutrition 9, no. 6 (May 15, 2010): 531–34. http://dx.doi.org/10.3923/pjn.2010.531.534.

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Ning, L., Y. Liu, W. Wang, Y. Li, L. Chen, and Z. Y. Du. "The metabolic regulation of fenofibrate is dependent on dietary protein content in male juveniles of Nile tilapia (Oreochromis niloticus)." British Journal of Nutrition 122, no. 6 (July 2, 2019): 648–56. http://dx.doi.org/10.1017/s0007114519001594.

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AbstractThe fenofibrate functions in mammals could be affected by many factors such as dietary nutrient levels and physiological status. However, this phenomenon has not been well studied in fish. The goal of our study was to investigate the effect of dietary protein contents on metabolic regulation of fenofibrate in Nile tilapia. An 8-week experiment was conducted to feed fish with four diets at two protein levels (28 and 38 %) with or without the supplementation of fenofibrate (200 mg/kg body weight per d). After the trial, the body morphometric parameters, plasma biochemical parameters and quantitative PCR data were examined. These results showed that fenofibrate significantly reduced the feeding intake and weight gain rate, increased the oxidative stress (increased plasma methane dicarboxylic aldehyde) and liver : body ratio (increased hepatosomatic index) in the low protein (LP)-fed fish. In contrast, fenofibrate exhibited a lipid-lowering (reduced hepatic lipid) effect and up-regulated the expressions of the genes related to lipid catabolism, transport and anabolic metabolism in the high protein (HP)-fed fish. The present study suggested that lipid-lowering effect of fenofibrate would be strengthened in the fish fed with the HP diet containing high energy, but in the fish fed with the LP diet containing low energy, the fenofibrate treatment would cause adverse effects for metabolism. Taking together, our study showed that the metabolic regulation of fenofibrate in Nile tilapia was dependent not only on feed energy content but also on dietary nutrient composition, such as dietary protein and/or lipid levels.

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Bhujel, R. C., and I. Suharman. "Food and Nutrition Security in The Context of COVID-19 and The Potential Role of Tilapia Aquaculture." IOP Conference Series: Earth and Environmental Science 695, no. 1 (March 1, 2021): 012023. http://dx.doi.org/10.1088/1755-1315/695/1/012023.

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Gersten, Zachary, Mary Nana Anima Akrofi, Daniel Bruce Sarpong, and Andrew Jones. "‘What I Know Is that I Like Fish’: A Qualitative Study of Food System Factors Influencing Fish Consumption Among Women in Accra, Ghana." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 832. http://dx.doi.org/10.1093/cdn/nzaa053_037.

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Abstract Objectives Fish is an important source of food and nutrition in Ghana. Recent epidemiological studies have reported conflicting evidence on who among urban Ghanaians consume fish, in what diet patterns fish belongs, and associations of fish consumption with nutrition outcomes. These studies have largely not differentiated between fish species in their analyses, nor have they assessed production or market sources, or variations in cooking preparations. The objectives of this qualitative study were to 1.) understand variation in fish consumption among women living in Accra across socioeconomic levels, and 2.) identify food system factors that influence variation in fish consumption. Methods We recruited a stratified convenience sample of 30 women living in low-, middle-, and high-income neighborhoods of Accra (10 women per neighborhood type), and a purposive sub-sample of 7 fisheries stakeholders (e.g., fish smokers and market vendors) (N = 37). We asked participants about their consumption and perceptions of fish, how characteristics of fisheries production and markets influence their fish consumption, and whether fish is consumed during different life stages. Interviews were conducted in the local language (Twi, Ga) or English, translated and transcribed, and hand-coded for themes and patterns using a framework analysis approach. Results Participants consumed a variety of fishes, such as mackerel, tilapia, and crab, nearly twice a day. Respondents associated fish consumption with improved health outcomes across life stages (e.g., improved nutrition during pregnancy and higher intelligence in children). Participants believed freezing and frying diminishes fish's nutritional quality, whereas smoking enhances the quality. Production sources were often cited as areas of concern (e.g., use of chemicals in fishing, open defecation at the seashore, and spoiled fish in open markets). If fish prices were too high, participants reported buying less of their preferred fish or switching to a cheaper species. Fish was highly preferred over chicken, beef, and pork. Conclusions Different components of the food system influence how women living across socioeconomic levels in Accra consume fish and perceive its role in nutrition and health. Funding Sources University of Michigan Rackham Graduate School and the International Institute.

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Parvin, Afroza, Md Kamal Hossain, Shabiha Islam, Saborni Swarna Das, John Liton Munshi, Priyanka Dey Suchi, Mohammad Moniruzzaman, Badhan Saha, and M. Golam Mustafa. "Bioaccumulation of heavy metals in different tissues of Nile tilapia (Oreochromis niloticus) in Bangladesh." Malaysian Journal of Nutrition 25, no. 2 (October 25, 2019): 237–46. http://dx.doi.org/10.31246/mjn-2018-0153.

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Saravanan, S., I. Geurden, Z. G. A. Orozco, S. J. Kaushik, J. A. J. Verreth, and J. W. Schrama. "Dietary electrolyte balance affects the nutrient digestibility and maintenance energy expenditure of Nile tilapia." British Journal of Nutrition 110, no. 11 (April 30, 2013): 1948–57. http://dx.doi.org/10.1017/s0007114513001323.

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Acid–base disturbances caused by environmental factors and physiological events including feeding have been well documented in several fish species, but little is known about the impact of dietary electrolyte balance (dEB). In the present study, we investigated the effect of feeding diets differing in dEB ( − 100, 200, 500 or 800 mEq/kg diet) on the growth, nutrient digestibility and energy balance of Nile tilapia. After 5 weeks on the test diet, the growth of the fish was linearly affected by the dEB levels (P< 0·001), with the lowest growth being observed in the fish fed the 800 dEB diet. The apparent digestibility coefficient (ADC) of fat was unaffected by dEB, whereas the ADC of DM and protein were curvilinearly related to the dEB levels, being lowest and highest in the 200 and 800 dEB diets, respectively. Stomach chyme pH at 3 h after feeding was linearly related to the dEB levels (P< 0·05). At the same time, blood pH of the heart (P< 0·05) and caudal vein (P< 0·01) was curvilinearly related to the dEB levels, suggesting the influence of dEB on postprandial metabolic alkalosis. Consequently, maintenance energy expenditure (MEm) was curvilinearly related to the dEB levels (P< 0·001), being 54 % higher in the 800 dEB group (88 kJ/kg0·8 per d) than in the 200 dEB group (57 kJ/kg0·8 per d). These results suggest that varying dEB levels in a diet have both positive and negative effects on fish. On the one hand, they improve nutrient digestibility; on the other hand, they challenge the acid–base homeostasis (pH) of fish, causing an increase in MEm, and thereby reduce the energy required for growth.

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Journal articles on the topic 'Tilapia – Nutrition'

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