Evaluation of conjugated fatty acids incorporation in tilapia through GC-FID and EASI-MS

The purpose of this work was to evaluate the incorporation of conjugated linoleic and α‐linolenic fatty acids into muscle tissue of genetically modified tilapia through treatment with CLA and tung oil‐enriched diet as a source of these acids by gas chromatograph equipped with a FID (GC–FID). The results showed that conjugated fatty acids were incorporated into tilapia muscle tissue and the accumulation had higher values in fourth period, except the α‐eleostearic acid. Furthermore, other fatty acids of important nutritional value such as EPA, DHA, and AA acids were also identified in this study. Tilapia treated with diets enriched with CLA and tung oil can be included in human diet as a source of conjugated fatty acids such as conjugated linoleic and α‐linolenic acids. Practical applications: Adding CLA and tung oil, a source of conjugated α‐linolenic acid, to tilapia feed, can significantly increase the concentration of conjugated fatty acids in tilapia muscle tissue. Tilapia fed with CLA and CLnA can be included in human diet as a source of conjugated fatty acids. The purpose this study was to evaluate the incorporation of conjugated fatty acids in the muscle tissue of fish. The conclusion was possible after the evaluation of fatty content by different analyses such as GC–FID and EASI–MS.