Fillet Yields from Four Strains of Nile Tilapia (Oreochromis niloticus) and a Red Variety

Abstract

Tilapia (Oreochromis, spp.) have been introduced globally and domesticated, resulting in a number of different strains. This diversity offers the potential for difference in body morphology and, in turn, fillet yields. A trial was conducted at Auburn University, Auburn, Alabama, to compare processing characteristics of four populations of Oreochromis niloticus using two domesticated strains (Egypt and Ivory Coast), two less domesticated strains (Sagana and Lake Victoria), and a red variety (Santa Fe). Male tilapia (N = 25/strain) were manually processed and the dress-out percentage and visceral fat calculated. Mean individual weights of pre-processed fish were similar (range = 403.8 ± 27.6 g to 413.8 ± 24.5 g) with the exception of the larger Sagana strain (434.2 ± 15.4 g). The Ivory Coast strain had the highest percent dress out (33.1% ± 2.1%), while the Sagana strain had the lowest (29.6% ± 1.5%). The Red strain had the greatest percent visceral fat (2.3% ± 1.0%) and the Sagana had the lowest (0.2% ± 0.4%).