Fish culture is an essential source of fish and fish products that provides a valuable source of animal protein and important micronutrients for balanced nutrition and good health (Srinivasan et al., 2015). There is an increasing demand on fish meat worldwide as it contains a healthy and high quality protein. So, fish culture showed a remarkable development in the last decades (Pavanelli et al., 2008). Tilapia is the second most essential farmed fish in the world, after carps. Tilapia culture is practiced in most of the tropical, subtropical and temperate regions. Major attention has been paid to tilapia farming in recent years (Osofero et al., 2009). Tilapia is the main fish species for culture over the world. It mostly is the choice because of its rapid growth rate, easily breeding, highly bearing to environmental cues, and high market require (El-Sayed, 2006). Stressors in Tilapia farming include improper water temperature, and overstock, incorrect feeding regime. Both types of stress result in a characteristic stress response (Barton & Iwama, 1991). In many farmed fish species, growth is negatively associated to stocking density and this is principally attributed to social interactions (Silva et al., 2000).

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