Textural quality, growth parameters and oxidative responses in Nile tilapia (Oreochromis niloticus) fed faba bean water extract diet

Abstract

Texture is one of the key quality attributes used in the fresh and processed fish industry to assess product quality and consumer acceptability. To improve the textural quality of tilapia, we formulated the expanded pellet diet (EPD) and pellet diet (PD), both containing faba bean (Vicia faba, FB) water extract, a previously reported potential aquafeed additive to increase flesh texture. The common diet was used as a control. After Nile tilapia (Oreochromis niloticus) were fed three kinds of experimental diet for 120 days, muscle textural quality, growth parameters, oxidative response and immune parameters were analyzed. The results showed that there was no significant difference in the growth parameters between the three groups (P > 0.05). The highest measure of textural quality (hardness and chewiness) was found for the PD group, followed by the EPD and the control (P < 0.05). Less oxidative damage to the hepatopancreas and intestine was found in the EPD compared with the PD group, as demonstrated by the decreased levels of reactive oxygen species and increased levels of nicotinamide adenine dinucleotide and intestinal digestive enzyme activity (amylase and lipase). Taken together, this study highlights the potential usefulness in commercial settings of FB water extract for improving the textural quality of tilapia, and EPD containing faba bean water extract could be more advanced substitute for faba bean in tilapia culture in term of both effectiveness in textural quality improvement and health status enhancement compared with PD.