Summary
This experimental study examined how dietary inclusion of purslane flour affects muscle composition and fatty acid profiles in farmed Nile tilapia. Purslane flour incorporation at up to 100 g/kg (10%) significantly increased fillet lipid content without compromising productive performance, whilst inclusion up to 150 g/kg (15%) further increased EPA and DHA concentrations in muscle tissue, suggesting purslane as a viable plant-based source of omega-3 fatty acids for aquaculture feed formulation.
Regional applicability
Findings may be relevant to UK aquaculture producers seeking to improve the nutritional profile of farmed tilapia through plant-based feed additives, though applicability would depend on purslane availability and cost-effectiveness in UK supply chains. The results support exploration of local or temperate alternatives with similar omega-3 content for UK tilapia farming.
Key measures
Lipid content in fillet, protein content, EPA (20:5 n-3) concentration, DHA (22:6 n-3) concentration, survival rate, productive performance variables
Outcomes reported
The study measured productive performance, muscle composition (protein and lipid content), and fatty acid profiles (EPA and DHA levels) in tilapia fillets across four dietary treatments with varying purslane flour inclusion rates over 60 days.
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