Total lipids and fatty acids composition of wild and cultured tilapia

Total lipid and fatty acid composition of edible portions of wild tilapia were compared with those of cultured tilapia. Fatty acid composition were determined by gas-liquid chromatography. The mean total lipid of the edible portion from wild tilapia was significantly lower (p < 0.05) compared with that found in cultured tilapia (1.8 ± 0.20 vs 2.62 ± 0.20). Palmitic acid ( C 16:0) was the predominant saturated fatty acid in both cultured and wild tilapia. Oleic acid significantly higher (p < 0.05) in cultured tilapia. The principal acid in the polyunsaturated group was linoleic acid ( C 18: 2, n-6). Cultured tilapia contained significant levels of C18:2, n-6 compared to wild tilapia. The high level of C18:2, n-6 in cultured tilapia may due to the inclusion in the diet of cultured fish of soybean oil-rich in C18:2, n-6. No significant differences were found between cultured and wild tilapia for their content of eicosapentaenoic acid ( C20:5, n-3, EPA) and docosahexaenoic acid (C22:6, n-6, DHA). It was found that the lipids of cultured tilapia had higher levels of n-6 fatty acid and lower levels of n-3 fatty acid which resulted in lower n-3 to n-65 ratio as compared to wild tilapia