A comparison was made of some productive traits of Stirling Nile tilapia (wild type) (Oreochromis niloticus, Linnaeus) and red hybrid tilapia (Florida red tilapia× Stirling red O. niloticus) males during a 98‐day grow‐out period. Twenty‐two males from each genetic group with initial weights of 139.0 g for O. niloticus and 207.3 g for the red hybrid were placed in triplicate tanks. The fish were fed with a feed containing 36.8% crude protein. Survival was 97.0% for the red hybrid and 83.3% for O. niloticus. Daily individual weight gains were 2.95 and 2.50 g and final body weights were 473.0 and 348.8 g for the red hybrid and O. niloticus respectively. Fillet yield was similar for both the species, with 33.4% for the red hybrid and 32.0% for O. niloticus. Fresh fillet lipid content was perceptibly less in the red hybrid (0.33%) than in O. niloticus (2.07%). Some benefits of a red low‐fat tilapia genotype are discussed.

A comparison of composition and sensory evaluation were performed on fillets of Oreochromis niloticus (wild type) and red hybrid tilapia (RHT) (Florida red tilapia ♂× red O. niloticus♀). Fifty male tilapia, 25 O. niloticus (initial weight 159.3 g) and 25 red hybrid (initial weight 132.4 g), were placed in each of three 2.0 m3 volume tanks. The fish were fed a commercial feed containing 35.9% crude protein during the 120‐day experimental period and then killed in cold water (3°C). All the fish were filleted. Twelve fillets from each treatment were used for proximate analyses, five fillets from each treatment were used for fatty acids analyses and the remaining fillets were used for sensory evaluation. The compositional analyses showed similar moisture, true protein and ash content in both genetic groups, but a lower crude fat content was measured in the red hybrid fillets (0.70%) compared with that of O. niloticus fillets (0.97%). No differences between O. niloticus and the red hybrid were observed in their fillet profile of fatty acids. In the sensory evaluation test, a difference in fillet flavour between both genetic groups was perceived. Of the 112 consumers in the preference test, 81.2% perceived a difference in fillet flavour between the two tilapias, with a general preference for the red hybrid over the wild‐type O. niloticus. The benefits of cultivating a RHT with a low lipid content are discussed.

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