Soy Lecithin Supplementation Promotes Growth and Increases Lipid Digestibility in GIFT Nile Tilapia Raised at Suboptimal Temperature

Abstract

Soy lecithin (SL) is a source of phospholipids, which play a crucial role in determining cell membrane structure, fluidity, and functionality. This study investigated the effects of dietary SL on the performance, nutrient digestibility, and body composition of Nile tilapia juveniles (average initial weight 12.2 g) raised at 22 °C. The experimental diets contained increasing levels of SL (0.0, 21.0, 43.0, and 64.0 g kg−1). The best weight gain and feed efficiency occurred with 42.2 and 49.8 g kg−1 of SL inclusion, respectively, estimated through quadratic regression after 90 days of feeding. The body composition of the fish was also affected by feeding with SL, with a decrease in total body lipids and viscerosomatic and hepatosomatic indices but an increase in polyunsaturated fatty acids. A digestibility trial using only two diets (0SLD and 43SLD) revealed increased lipid and fatty acids digestibility in fish fed with 43SLD. In addition, the consumption of digestible nutrients was the highest in fish fed the diet 43SL. Therefore, SL supplementation is beneficial in fall/spring diets for Nile tilapia juveniles as it can improve growth, lipid digestibility, and body composition when supplemented within the range of 42 to 50 g kg−1 diet.

Aurantiochytrium sp. Meal as Feed Additive for Pacific White Shrimp Reared under Low Temperature and Challenged by WSSV in Association with Thermal Stress

“…At suboptimal temperatures, the addition of phospholipids (4.22% of soy lecithin) improved the weight gain of Nile tilapia (Oreochromis niloticus) reared at 22 • C [45]. For shrimps, a previous study by Zhang et al [46] found better overall health outcomes for P. vannamei on diets containing 10-12% lipids and only 1% dietary lecithin at 28 ± 2 • C. Liou et al [47] observed the best growth and immune responses of P. vannamei at 29.0 ± 1.0 • C with 11% lipids and 1.8% soy lecithin.…”