Effects of diet supplementation with chia (Salvia hispanica L.) oil and natural antioxidant extract on the omega‐3 content and antioxidant capacity of Nile tilapia fillets

Abstract

In this study, the effect of adding chia oil and avocado extract to the diet of Nile tilapias (Oreochromis niloticus) was evaluated after 0, 15, 30 and 45 treatment days. The inclusion of chia oil and avocado extract aims to nutritional enrichment of fish fillet by the use of a new lipid source and a by‐product of low cost and high antioxidant capacity. Thus, experimental diets were formulated by the addition of 0.14% of ethanolic extract of avocado peel (Treatment I), 1.90% of chia (Salvia hispanica L.) oil (Treatment II) or both (0.14 and 1.90%, respectively) for Treatment III. There was an increase in the total omega‐3 (n‐3) fatty acid content of fish muscle tissue (29.01–78.81 mg g−1 TL) due to Treatment II (TII). Among n‐3 fatty acids, the amount of alpha‐linolenic acid (LNA, 18:3n‐3) increased sixfold after 45 days of feeding with the TII diet. The largest increases in antioxidant capacity were observed in the lipophilic fraction (L‐ORAC(FL)), from 3.40 to 19.50 μmol of ET g−1 from fish treated with chia oil (TII), while differences between treatments and periods were not detected in the hydrophilic fractions (H‐ORAC(FL)), indicating that excessive amounts of antioxidant compounds are simply excreted by the animals. Thus, chia oil contributed to an enhancement in the nutritional quality of Nile tilapia, both in terms of fatty acid content and total antioxidant capacity. Practical applications: Multiple recent studies have emphasised the benefits to human health of including omega‐3 fatty acids and antioxidants in the diet. For this reason, the inclusion of chia (S. hispanica L.) oil and avocado (peel) residue was proposed in order to increase the amount of omega‐3 fatty acids in tilapia fillets and to improve muscle tissue antioxidant capacity. It is notable that these parameters increased significantly, especially the quantity of omega‐3 fatty acids, after a 45‐day trial, providing a differentiated product with a high nutritional quality. From the addition of chia seed oil in rations, it was observed a significant increase of alpha‐linolenic content in tilapia fillets. The effects of supplemented feeding were more pronounced until 30 days. For antioxidant compound analysis, in most of the cases, better results were observed from L‐ORAC(FL) assay. Thus, the fish which received rations supplemented with chia seed oil showed a superior nutritional quality, especially in terms of fatty acid composition.

Effects of a Diet Supplemented with Japanese Grape (Hovenia dulcis) Seed Oil on the Omega-3 and Nutritional Lipid Quality in Nile Tilapia (Oreochromis niloticus)

“…However, although there was no significant difference between the TL values of the two treatments after 30 days, the Nile tilapias fed with the supplemented diet (TII) grew more and gained more weight to those fed with the control diet (TI). Arslan et al 48 and Montanher et al 37 also reported this behavior, i.e., the fish preference for diets supplemented with LNA.…”

“…36 Fatty acid methyl esters (FAME) were determined by gas chromatography (GC), using a routine analysis method previously developed in our laboratory. [37][38][39][40][41] GC analysis was carried out using a Thermo™ model TRACE ultra 3300 fitted with a flame ionization detector (FID) and a fused-silica CP-7420 (Select™ FAME)…”

“…[37][38][39][40][41] GC analysis was carried out using a Thermo™ model TRACE ultra 3300 fitted with a flame ionization detector (FID) and a fused-silica CP-7420 (Select™ FAME) capillary column (100 m × 0.25 mm i.d. × 0.25 µm of cianopropilpolisiloxane).…”

Substitution of fish oil with camelina or chia oils in gilthead sea bream (Sparus aurata, L.) diets: Effect on growth performance, fatty acid composition, haematology and gene expression

“…These unique characteristics give oils from camelina and chia advantage over previously used terrestrial sources, making them well suited for industrial use with potential benefits for both fish and humans through healthy diets. Earlier studies have shown that dietary inclusion of camelina and chia oils did not negatively affect growth performance in Nile tilapia (Carbonera et al., 2016; Montanher et al., 2016), rainbow trout (Hixson, Parrish, & Anderson, 2014a), Atlantic salmon (Hixson, Parrish, & Anderson, 2014b) and Atlantic cod (Hixson & Parrish, 2014; Morais, Edvardsen, Tocher, & Bell, 2012). In addition to this, fatty acid profiles of fish fed such diets showed increased n‐3 PUFA contents.…”

Análises Físico-Químicas Comparativas Entre Biodieseis Derivados De Óleos Vegetais E Um Diluente Asfáltico

“…A tilápia é um alimento detentor de excelentes propriedades nutricionais (composição proteica equilibrada, lipídios essenciais, vitaminas, sobretudo as lipossolúveis, e minerais) (HERNÁNDEZ-SÁNCHEZ e AGUILERA-MORALES, 2012). Tais propriedades podem ser melhoradas por meio da incorporação de nutrientes advindos da dieta fornecida às tilápias, como mostrado em diversos estudos que incorporaram diferentes suplementos, em sua maioria fontes de ácidos graxos, vitaminas e antioxidantes (NAVARRO et al, 2012;LOPES et al, 2015;CARBONERA et al, 2014CARBONERA et al, , 2016MONTANHER et al, 2016;BONAFÉ et al, 2017).…”