Composition biochimique globale et évaluation nutritionnelle de la chair du tilapia rouge (Oreochromis sp) élevé au niveau de la ferme piscicole d’eau douce Sarl Iyad Fish, Wilaya d’Ain Temouchent.

Abstract

In the context of diversifying food sources and strengthening nutritional security, red tilapia (Oreochromis sp) represents a major aquaculture species of interest in Algeria. The present study, conducted in collaboration with the Experimental Station for Aquatic Resources of Beni-Saf (CNRDPA) and the Technical Platform for Physico-Chemical Analysis of Ouargla (PTAPC Ouargla, CRAPC), is part of an effort to enhance the nutritional quality of this species, farmed in a recirculating aquaculture system (RAS) at the Sarl IYAD Fish farm (Ain Temouchent Province). The main objective of this work was the biochemical and nutritional evaluation of red tilapia fillets through the determination of several parameters: moisture, protein, lipid and ash content; fatty acid profile; amino acid composition; and concentrations of essential minerals (P, K, Mg, Ca, Fe, Cu, Zn, Mn, Se). Statistical comparisons were also made based on the size and sex of the 54 individuals collected between February and April 2025, including 26 males and 28 females. The analyses revealed that the flesh is very rich in high-biological-value proteins, with a marked concentration of essential amino acids (lysine, leucine, arginine, threonine and valine), and low in fat, predominantly composed of monounsaturated fatty acids (oleic acid). Although present in smaller proportions, omega-3 polyunsaturated fatty acids (EPA, DHA) provide the product with significant dietary value. Furthermore, the results showed appreciable levels of essential minerals such as phosphorus, potassium, magnesium, calcium, iron, and zinc, positioning red tilapia as a relevant food source for addressing certain nutritional deficiencies. The overall observed nutritional quality, combined with the species’ good adaptability to local farming conditions, highlights the potential of red tilapia in the development of sustainable aquaculture in Algeria. This study provides reference data valuable for the valorization strategies of fishery products while promoting the consumption of a local, accessible, and health-beneficial fish.