Abstract
Determination of protein, lipid, and mineral content of fish meat is necessary to ensure that it meets requirements for food regulations and commercial specifications. The objective of the present study was to determine the chemical composition ofOreochromis niloticus(L.), Nile tilapia, under three different ecosystems: (1) high pollution and high density ofEichhornia crassipes, that is, water hyacinth (Lake Chivero), (2) medium pollution and medium density of water hyacinth (Lake Manyame), and (3) low pollution and low density of water hyacinth (Lake Kariba). Dry matter, protein, lipids, and ash were evaluated by proximate analysis. Minerals were determined by atomic absorption spectrophotometry and pH was determined by a pH meter. Lake Kariba fish had the highest percentage of dry matter, protein, and ash. These qualities were correlated to low levels of pollutants and high oxygen content in the harvest waters. The phosphorus content of fish from Lake Chivero was very high, in tandem with phosphate levels in the harvest waters. In addition, water from Lake Chivero had an alkaline pH, high nitrate, and low oxygen content. The results suggest that effluent from sewage works and fertilizer industries caused pollution and proliferation of water hyacinth, contributing to pervasion of the chemical composition of fish.
Highlights
Fish is the cheapest source of animal protein for some communities including those who do not consume red meat, the malnourished, immunocompromised, pregnant women, and nursing mothers
The present study aimed to investigate the impact of different water sources on the quality of Oreochromis niloticus (Nile tilapia) from three different fresh water sources
Water from Lake Kariba had the highest concentration of dissolved oxygen, with Lake Manyame and Lake Chivero waters having much less
Summary
Fish is the cheapest source of animal protein for some communities including those who do not consume red meat, the malnourished, immunocompromised, pregnant women, and nursing mothers. Fish is considered an important and rich source of affordable protein. Fish consumption has been reported to contribute to almost 50% of the animal protein consumed in many Asian countries [2]. Fish is a rich source of group B vitamins as well as vitamins A and D [4]. Besides its acceptance as a balanced source of animal protein and vitamins, fish provides polyunsaturated fatty acids (PUFAs) and minerals necessary for optimal health [5, 6]. Fish generate scientific interest in the development and processing of high quality protein food which retains its aroma, appearance, and colour. Nutritional advantages of fish are limited by its rapidly perishable nature and short shelf-life
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