Tilapia is a tropical fish native to Africa, including subspecies * *, with more than 100 species. Tilapia has the characteristics of fast production speed, high yield, miscellaneous eating habits, few diseases and strong reproduction. Tilapia is the main aquaculture species in China.

Its meat is delicious, less prickly and high in protein. It is rich in eight essential amino acids needed by human body, especially glutamic acid and glycine. The nutritional evaluation of five tilapia species, namely Oreochromis aurea, red tilapia, Giffordshire tilapia, Nile tilapia and onion tilapia, which have relatively perfect breeding and breeding systems at present was carried out.

Extended data:

The amino acid composition in protein of tilapia muscle is basically the same, and the total amount is about14.41%-17.07%. The highest content is glutamic acid and the lowest is tryptophan. The proportion of essential amino acids to total amino acids is 50.45%-5 1.57%, and the proportion of flavor amino acids to total amino acids is 36.03%-37.06%. The composition of essential amino acids in tilapia muscle is relatively balanced and rich, which belongs to high-quality protein. ?

There is little difference in fatty acids in the muscles of five tilapia species, and the content of unsaturated fatty acids is about 53.6%-57.9%, which is significantly higher than that of saturated fatty acids. The total amount of saturated fatty acids (SFA) is similar to that of polyunsaturated fatty acids (PUFA), and both are larger than that of monounsaturated fatty acids (MUFA). The muscle of tilapia also contains a lot of DHA.

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