Effects of dietary fish and vegetable oils on the growth, tissue fatty acid composition, oxidative stability and vitamin E content of red hybrid tilapia and efficacy of using fish oil finishing diets

The use of alternative lipids in tilapia feeds is becoming increasingly commonplace due to the rising cost of fish oil (FO). However, since this practice will reduce the content of heath beneficial long chain polyunsaturated fatty acids (LC-PUFA) in tilapia fillets, investigations on finishing diets to enhance their nutritional value prior to harvest are increasing. A five month grow-out trial was conducted to evaluate the replacement of dietary...