Summary
This study evaluated the effect of diets enriched with purslane flour (P. oleracea) on production variables, muscle composition, and fatty acid profile in Nile tilapia. Four isonitrogenous and isolipidic diets were prepared, incorporating 0% (CTRL), 5% (V-5), 10% (V-10), and 15% (V-15) of P. oleracea flour. Trials were conducted in triplicate with an initial average weight (2.93±0.17 g), and the fish were fed the experimental diets for 60 days. The inclusion of 100 g/kg of purslane significantly increased (p<0.05) the lipid content in the fillet. However, at 150 g/kg, protein content decreased (p<0.05), while levels of 20:5 n-3 (EPA) (3.27%) and 22:6 n-3 (DHA) (4.14%) in the tilapia fillet increased (p<0.05), with a 100% survival rate reported in all treatments. The results demonstrate tha
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