M. Nasef, A. (2021). Salinity variation as a limiting environmental factor and its effect on biochemistry and protein quality of Tilapia zillii. Egyptian Journal of Aquatic Biology and Fisheries, 25(6), 411-431. doi: 10.21608/ejabf.2021.213188
Amr M. Nasef. "Salinity variation as a limiting environmental factor and its effect on biochemistry and protein quality of Tilapia zillii". Egyptian Journal of Aquatic Biology and Fisheries, 25, 6, 2021, 411-431. doi: 10.21608/ejabf.2021.213188
M. Nasef, A. (2021). 'Salinity variation as a limiting environmental factor and its effect on biochemistry and protein quality of Tilapia zillii', Egyptian Journal of Aquatic Biology and Fisheries, 25(6), pp. 411-431. doi: 10.21608/ejabf.2021.213188
M. Nasef, A. Salinity variation as a limiting environmental factor and its effect on biochemistry and protein quality of Tilapia zillii. Egyptian Journal of Aquatic Biology and Fisheries, 2021; 25(6): 411-431. doi: 10.21608/ejabf.2021.213188
Salinity variation as a limiting environmental factor and its effect on biochemistry and protein quality of Tilapia zillii
Fish differ in their ability to adapt to the environment and vary in their nutritional and economic values. Therefore, this study was conducted to clarify the dynamics of the biochemical composition of the Tilapia zillii, and detect the impact of salinity, as a limiting environmental factor, on the organism’s potential to adapt to the environment. In addition, the assessment of the feasibility of transport and farming operations with their financial returns was also considered. Hence, the green tilapia, Tilapia zillii that lives in different aquatic environments (fresh: <0.05 ‰ Ismailia Canal - brackish 20:28 ‰ Altemsah Lake - salty 30 - ‰ eastern Altemsah Lake) was subjected to a quantitative/ qualitative study. The approximate composition and biochemical components were seasonally analyzed in the muscle tissue of this species representing different environments. The amount of crude protein, fat, carbohydrates, calorific value, moisture and ash were also measured.
The quantitative biochemical analyses showed statistically significant differences (P<0.05) among the samples extracted from the environmental areas of different salinity levels. Similar results were detected in the values of protein, fat, carbohydrates, calories, water, and ash content. On applying the protein electrophoresis technique, the qualitative analysis showed no large qualitative variation among the studied samples.
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