Influence of different concentrations of chia (Salvia hispanica) and flaxseed (linum usitatissimum) meal on fillet fatty acid profile of nile tilapia (oreochromis niloticus)

The nutritional quality of tilapia fillet is characterized by low omega-3 polyunsaturated fatty acids (n-3 PUFAs). The objective of the present study was to evaluate the effect of different dietary concentrations of chia (Salvia hispanica) and flaxseed (Linum usitatissimum) meal on the omega-3 fatty acid content of tilapia (Oreochromis niloticus) fillet. Six experimental diets incorporating 5, 10, and 15% chia or flaxseed meals, respectively, were given to the fish (238.36 ± 7.61 g, initial weight) for 45 days before harvesting. The α-linolenic acid (ALA) and n-3 PUFA contents in the fillet differed significantly among diets (P < 0.05). Diets containing 15% chia or flaxseed meal had the highest concentrations of ALA (4.80 and 4.75%, respectively) and n-3 PUFA (13.65 and 15.92%, respectively). Thus, chia or flaxseed meal dietary inclusion increased the ALA and n-3 PUFA contents in the tilapia fillet. Chia or flaxseed meals are useful and potential alternatives to improve the nutritional value of O. niloticus fillets.