Comparison of the omega-3 contents in tilapia fed perilla oil supplemented diet with commercially available Atlantic salmon and Pangasius dory
Keywords:
Omega-3, Tilapia, Perilla oilAbstract
Tilapia were fed diets supplemented with 6 % perilla oil (w/w) for 60 days (853 ± 50.90 g). Then, the fish was collected at 0 (control), 30, and 60 days to compare the level of omega-3 fatty acid with those of other tilapia fillet, including Atlantic salmon and Pangasius dory fillet. Our results demonstrated that the amount of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA) significantly increased in the tilapia received supplemented diets with perilla oil at 30 and 60 days (p<0.05). Furthermore, the tilapia fed with perilla oil supplements for 30 and 60 days had a significant increase in omega-3 or w3 (alpha-linolenic acid; ALA) by 3.5 and 7 folds, respectively (p<0.05). At 30 and 60 days, the supplementation of perilla oil significantly increased omega-6 or w6 (linoleic acid; LA) by 2.16 and 2.25 folds, respectively (p<0.05). For comparing 60-day-tilapia-supplemented perilla oil with both commercial fishes, ALA in tilapia fillet was higher than that in Atlantic salmon and Pangasius dory fillet by 1.6 and 14 folds. In addition, the dose of docosahexaenoic acid (DHA) in tilapia fillet was equal to that of Atlantic salmon fillet. The Atlantic salmon fillet did not different (p>0.05) and increased more than the Pangasius dory fillet (p<0.05). Additionally, the w6/w3 ratios significantly decreased by 3.26, 2.20, and 1.65 in the tilapia-supplemented perilla oil for 0, 30, and 60 days, respectively (p<0.05). Moreover, this ratio in the tilapia fillet was similar to that of the Atlantic salmon fillet (2.11) at 30 days of feeding. Taken together, this study indicates that supplementation of perilla oil in diets could be contributed to the accumulation of fatty acids (SFA, MUFA, and PUFA) in fish fillet. Therefore, this finding might be used as a guideline for enhancing the nutritional value of tilapia and other freshwater fishes.
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