Incorporation of omega-3 fatty acids in Nile Tilapia (Oreochromis nilo icus) by-products containing sacha inchi oil

Abstract

This study evaluated the incorporation of omega-3 fatty acids (FAs) in Nile tilapia (Oreochromis niloticus) by-products (head, liver and viscera) with addition of Sacha inchi oil (SIO) (Treatment II – (TII)) replacing soybean oil (SO) (Treatment I – (TI)). Regarding the alpha-linolenic acid (LNA, 18:3n-3) concentration, an increase of 3.73 % in the head, 4.67 % in the liver and 1.43 % in the viscera was observed. Whereas eicosapentaenoic acid (EPA, 20:5n-3) concentration, the increase observed was 1.6 % in the head and 2.56 % in the liver. The principal components analysis (PCA) statistical analysis separated the treatments into two groups according to the diet provided. And, as expected, the supplementation with SIO in the fish diet increased the lipid quality of Nile tilapia by-products.