Carcass fatty acid composition and sensory properties of Nile tilapia (Oreochromis niloticus) fed on oilseed meals with crude papain enzyme

In this study, proximate body composition, fillets fatty acid and sensory properties of Nile tilapia fed on oilseed meals with crude papain enzyme were determined. A control diet (D1) 300g/kg protein (CP) (2900Kcal/kg) was formulated using fishmeal (Rastrionaebola argentea) (FM) test diets by replacing 10% CP FM soybean meal (SBM) (D2), canola (CM) (D3) sunflower (SFM) (D4). One hundred one days feeding trial conducted in a 4x2 factorial design 4 (D1, D2, D3 D4) (0.06%) (0%) 720 fingerlings (7±3g). Fish twice daily at 5% their biomass 10am 4pm two equal meals. At the end trial, fish starved for 24 hrs weighed. sample ten representing average weight each replicated group used. The profiles determined MPA FT-NIR spectrometer. Organoleptic tests both fresh steamed carried out eight semi trained panellists 5-point hedonic scale. There increase (p<0.05) carcass composition all treatments. Fillets levels influenced (p<0.05). Palmitic (C16:0), linoleic (C18:2n-6) oleic (C18:1n-9) most abundant acids fillets. based recorded higher percentage (22.56) polyunsaturated (PUFA). significant difference among treatments general appearance. treated less preferred. It is recommended that more research be done effect farmed fish.