Nutritional profile of wild, pond-, gher- and cage-cultured tilapia in Bangladesh

Abstract

The proximate, minerals, amino acid and fatty acid composition of wild, pond-, gher- and cage-cultured tilapia in Bangladesh were evaluated and varied significantly (p Na > Mg > Ca and Fe > Mn, respectively in all the tilapia and the ratio of Na/K was <1. Essential amino acids, leucine (1.47–1.56 g/100 g) and lysine (1.66–1.74 g/100 g), were the predominant amino acids in tilapia, followed by non-essential amino acids, aspartic acid (1.72–1.84 g/100 g) and glutamic acid (2.88–3.07 g/100 g). Saturated palmitic acid (25.4%–35.54%), monounsaturated elaidic acid (31.51%–35.63%) and polyunsaturated linolenic acid (17.69%–22.57%) were the main fatty acids found in tilapia. The desirable protein percentage, Na/K ratio, the presence of essential amino acids, leucine and lysine, n-3 and n-6 fatty acid contents proved that the consumption of wild, pond-, gher- and cage-cultured tilapia are beneficial to human health and could be recommended to prevent different diseases particularly of cardiovascular type.

Keywords

• Tilapia
• Proximate composition
• Minerals and Na/K ratio
• Amino acid composition
• n-3 and n-6 fatty acids