Chemical composition and nutritive value of wild and cultured Tilapia, Southern Iraq

The study was designed to compare the chemical composition of cultured and wild Redbelly tilapia (Coptodon zillii), and Nile tilapia (Oreochromis niloticus) collected from the Shatt Al-Arab River (Southern Iraq) and fish farms (earthen ponds of Marine Science Center, University of Basrah). Twenty fish from each species weighing (77.17-141.56g) were collected. Chemical analysis was conducted for the two groups to determine moisture, protein, fat, ash, and nutritive value. The results showed that the two groups protein, fat, and nutritional values differ significantly (P 0.05) between wild and cultured tilapia species. Wild fish have the highest percentage of fat, protein, and nutritional value. Information about the chemical composition of freshwater fishes is useful to nutritionists looking for low-fat, high-protein food sources.