Effects of Adding Purslane (<em>Portulaca oleracea</em>) as a Source of Omega-3 Fatty Acids on Muscle Composition, Fatty Acid Profile, and Productive Performance in Tilapia (<em>Oreochromis niloticus</em>)

Abstract

This study evaluated the effect of diets enriched with purslane flour (P. oleracea) on production variables, muscle composition, and fatty acid profile in Nile tilapia. Four isonitrogenous and isolipidic diets were prepared, incorporating 0% (CTRL), 5% (V-5), 10% (V-10), and 15% (V-15) of P. oleracea flour. Trials were conducted in triplicate with an initial average weight (2.93±0.17 g), and the fish were fed the experimental diets for 60 days. The inclusion of 100 g/kg of purslane significantly increased (p\<0.05) the lipid content in the fillet. However, at 150 g/kg, protein content decreased (p\<0.05), while levels of 20:5 n-3 (EPA) (3.27%) and 22:6 n-3 (DHA) (4.14%) in the tilapia fillet increased (p\<0.05), with a 100% survival rate reported in all treatments. The results demonstrate that up to 100 g/kg of purslane flour can be included in diets for Nile tilapia without negatively affecting productive performance, and up to 150 g/kg when the objective is to improve the nutritional quality of the tilapia fillet.