Atividade enzimática intestinal em linhagens de tilápia do Nilo (Oreochromis niloticus) alimentadas com diferentes fontes lipídicas

Abstract

The Nile tilapia (Oreochromis niloticus) is a fish native to the vicinity of the Nile River on the African continent. With the intensification of its production, numerous studies have focused on developing improved strains that are more resistant and have higher performance, with the GIFT, red, and Thai strains being the most sought after. For healthy growth, the tilapia's diet must be balanced and rich in nutrients, with oil sources playing a crucial role in its nutrition by providing essential fatty acids for development. Traditionally, fish oil and soybean oil are the most commonly used sources, being rich in omega-3 (EPA and DHA) and omega-6 fatty acids, respectively. The choice of oil source considers factors such as cost and availability. Consequently, research has been exploring alternative oil sources, such as corn oil and linseed oil, although the lipid profile of muscle tissue may be influenced by the predominant fatty acid composition of each oil. Additionally, in Nile tilapia, the dietary fatty acid composition can impact lipid metabolism. This metabolism occurs mainly through the action of digestive enzymes, which are responsible for efficiently breaking down nutrients, ensuring their absorption for fish growth and health. Therefore, understanding the relationship between diet, metabolism, and different strains of Nile tilapia is essential for improving the species’ nutritional management in a sustainable and efficient manner.