Better fatty acids profile in fillets of Nile Tilapia (Oreochromis niloticus) supplemented with fish oil

The utilization of new products formulated from water coconut, palm sap sugar, and fungus to increase nutritional feed quality, feed efficiency, growth, and carcass of gurami sago (Osphronemus goramy Lacepède, 1801) juvenile

“…Many freshwater fish species have low values of PUFA and higher levels of MUFA and PUFA 19,[67][68][69] ; however, the gurami sago found a high level of PUFA and a lower presence of MUFA. Some of the fatty acids in the animal body are affected by diet.…”

“…The C:16 and C18:2 n-6 fatty acids accumulate in giant gurami-fed high fat content diets, as demonstrated for common carp (Cyprinus carpio) 70 and Atlantic salmon (Salmo solar) 69 . In experiments carried out with Oreochromis niloticus fed diets, rich lipids, linolenic and oleic acids have been accumulating in significant concentrations 19,70,71 . Other fish species such as Silver barb (Puntius gonionotous) 72 and Asian red-tailed catfish (Hemibagrus wyckioides) 73 can synthesize 20C PUFA of n-3 and n-6 series from 18C PUFA by desaturation and elongation.…”

“…This finding is related to a significant discrepancy of SFA values between experimental diets. AI and TI indexes are directly related to the levels of C14:0, C16:0, and C18:0, all of which are thrombogenic promoters 19 . AI and TI levels in gurami sago fed feed P1, P2, and P3 diets were lower than P4 (control); AI and TI indices show potential to stimulate platelet aggregation.…”

“…Different strategies have been developed to improve aquafeed nutrition, including enriching feed with fish oil 9,19 , soybean oil 20 , iodine and selenium 21 , EPA and DHA 22 , and the use of probiotics 23 . The goal is to make the diet rich in nutrients such as amino acids, fatty acids, minerals, and vitamins because the animal cannot synthesize them in sufficient quantities to meet their needs 17,24,25 .…”

“…Based on previous research, supplementation of commercial feed with product formulas consisting of coconut water, palm sugar, and fermented with various fungi (Aspergillus niger, Rhizopus oligosporus, and Saccharomyces cerevisiae) is very important to evaluate. In addition, fish has a dominant function on consumer health because it is rich in amino acids, fatty acids, vitamins, and minerals 19,21,25 . Therefore, we also analyzed gurami sago's health lipid indices by analyzing several carcass fatty acids types.…”