Polyunsaturated fatty acid content of wild and farmed tilapias in Thailand: Effect of aquaculture practices and implications for human nutrition

Abstract

The total lipid content and fatty acid composition of the muscle tissue of tilapia (Oreochromis niloticus) and of hybrid red tilapia (Oreochromis sp.) from different culture systems and from the natural and artificial environment of Thailand were compared. Wild fish and fish reared under the most extensive conditions had a more favorable fatty acid profile for human consumption as they contained higher proportions of 18:3n-3, 20:5n-3, and 22:6n-3, higher n-3/n-6 PUFA ratios, and lower proportions of 18:2n-6. The muscle tissue of intensively cultured fish was characterized by increased fat deposition that was mainly saturated and monounsaturated fatty acids and 18:2n-6. It is undesirable for the consumer to reduce 20:5n-3 and 22:6n-3 in farmed tilapia and replace them with elevated 18:2n-6. It is recommended that the amount of 18:2n-6 in the feed of the intensively reared tilapia should be reduced by substituting vegetable oils rich in 18:2n-6 with oils rich in 18:1n-9 and/or 18:3n-3.